Turkey Mini-Meatloaves
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 494.5
- Total Fat: 14.1 g
- Cholesterol: 110.9 mg
- Sodium: 1,352.6 mg
- Total Carbs: 50.8 g
- Dietary Fiber: 7.8 g
- Protein: 42.3 g
View full nutritional breakdown of Turkey Mini-Meatloaves calories by ingredient
Number of Servings: 4
Ingredients
-
Meatloaves:
Whole Wheat Bread (1 slice)
Milk, nonfat, 1/2 cup
Extra Virgin Olive Oil, 1 tbsp plus 1 tsp
Onions, raw, 1 cup, chopped
Baby Spinach 5 oz
Extra Lean Ground Turkey, 1 1/4 pound
Parmesan Cheese, grated, 2 tbsp
Egg, 1 large
Salt, 1/2 tsp
Pepper, black, 1/4tsp
Nutmeg, ground, 1/8 tsp
Glaze:
Ketchup, 3 tbsp
Worcestershire Sauce, 2 tsp
Hot Pepper Sauce, 1 tsp
Roasted Root Veggies:
Carrots, cut on bias, 3 large
Potato, cut on bias, 2 large
Asparagus, cut on bias, 1/4cup
Fresh Parsley, chopped, 1/4 tbsp
Fresh Chives, chopped 1 tsp
Extra Virgin Olive Oil, 1 1/2 tbsp
Salt, 1 tsp
Pepper, black, 1/4 tsp
Directions
1. Preheat oven to 375 degrees. Arrange oven racks to accomodate two dishes being cooked simultaneously.
2. Grind the bread in a food processor until fine crumbs form. Transfer to a large bowl, and pour milk over crumbs.
3. Heat 1 tsp oil in large skillet, preferably nonstick, over medium heat. Add onion and cook, stirring occasionally, until softened and golden, about 5 minutes. Add spinach, and stir until just wilted, about 30 seconds. Transfer to bowl with soaked crumbs. Add the turkey, cheese, egg, salt, pepper and nutmeg. Combine the mixture with your hands until well mixed; it will be quite wet.
4. Pack 1 cup of the mixture into a 1-cup dry measuring cup. Invert the cup onto a rimmed baking sheet, gently shaking the cup to release the mixture. Gently pat the mound to smoth it shape. Repeat 3 times with remaining mixture. Bake mini meatloaves until cooked through and golden, about 40 minutes.
5. While the loaves are cooking, make the glaze: in a small bowl combine the ketchup, Worcestershire sauce and hot sauce. Brush over meatloaves.
6. To make the roasted root vegetables: Ona baking sheet, toss all the gegetables in the olive oil, and season with sault and pepper. Add to the oven along with the meatloaves and roast for 30 to 35 minutes, stirring midway through baking. Remove from the oven and sprinkle with fresh herbs.
Number of Servings: 4
Recipe submitted by SparkPeople user FATTYGRAMS.
2. Grind the bread in a food processor until fine crumbs form. Transfer to a large bowl, and pour milk over crumbs.
3. Heat 1 tsp oil in large skillet, preferably nonstick, over medium heat. Add onion and cook, stirring occasionally, until softened and golden, about 5 minutes. Add spinach, and stir until just wilted, about 30 seconds. Transfer to bowl with soaked crumbs. Add the turkey, cheese, egg, salt, pepper and nutmeg. Combine the mixture with your hands until well mixed; it will be quite wet.
4. Pack 1 cup of the mixture into a 1-cup dry measuring cup. Invert the cup onto a rimmed baking sheet, gently shaking the cup to release the mixture. Gently pat the mound to smoth it shape. Repeat 3 times with remaining mixture. Bake mini meatloaves until cooked through and golden, about 40 minutes.
5. While the loaves are cooking, make the glaze: in a small bowl combine the ketchup, Worcestershire sauce and hot sauce. Brush over meatloaves.
6. To make the roasted root vegetables: Ona baking sheet, toss all the gegetables in the olive oil, and season with sault and pepper. Add to the oven along with the meatloaves and roast for 30 to 35 minutes, stirring midway through baking. Remove from the oven and sprinkle with fresh herbs.
Number of Servings: 4
Recipe submitted by SparkPeople user FATTYGRAMS.