Turkey Mini MeatloavesServes 4
Calories per serving , meatloaves:227
For the meatloaf:
1 slice whole wheat bread
½ cup skim milk
1 tablespoon plus 1 teaspoon olive oil
1 onion, diced
5-ounce bag baby spinach leaves
1 ¼pounds of ground turkey
2 tablespoons finely grated Parmesan
1 large egg
½ teaspoon salt
¼ teaspoon freshly ground pepper
⅛ teaspoon freshly grated nutmeg
For the glaze:
3 tablespoons ketchup
2 teaspoons Worcestershire sauce
1 teaspoon hot sauce
1.PREHEAT oven to 375 degrees.
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 teaspoon oil in a 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 may be quite wet. Okay...I veered from the recipe just a bit. Instead of spinach, I threw in some carrot shreds and zucchini.
4. PACK 1 cup of the mixture into a 1-cup dry measuring cup. Invert the cup onto to a rimmed baking sheet, gently shaking the cup to release the mixture. Gently pat the mound to smooth its shape. Repeat with the remaining mixture, Bake mini meatloaves until cooked through and golden , about 40 minutes.
5. WHILE THE MEATLOAVES ARE COOKING, make the glaze: in a small bowl combine the ketchup, Worcestershire sauce, and hot sauce. I did not make the glaze. I ate my meatloaves sans glaze.
6. REMOVE the meatloaves form the oven, brush the glaze over meatloaves, and enjoy!
According to the cookbook authors, spinach keeps the mixture moist without adding fat. I concur; even though I substituted zucchini and carrots for spinach, the meatloaves remained moist even after eating leftovers for 2 days.