Turkey Mini-Meatloaves

Be the first to
rate this recipe!
member ratings
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


    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

    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


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.