Mini Meat Loaves Recipe
These mini meat loaves are turkey meatloves. Made with ground turkey with added vegetables, the meatloaves are herbed with sage and flavored with ketchup. With cheese to taste, the turkey meatloaf is oven baked to cook and best served warm.
Ingredients
1 tablespoon unsalted margarine
2 small carrots, peeled and chopped fine
1 medium size yellow onion, chopped fine
1/2 small sweet green pepper, cored, seeded, and chopped fine
1/2 small sweet red pepper, cored, seeded, and chopped fine
1 teaspoon dried sage, crumbled
1 large egg white, lightly beaten
1 pound lean ground turkey
1 cup soft white bread crumbs
1/3 cup low sodium ketchup
2 ounces Swiss cheese, cut into 1/4 inch cubes
1/4 teaspoon black pepper
Directions
Melt the margarine in a medium size heavy saucepan over low heat.
Add the carrot, onion, green pepper, red pepper, and sage; cook, covered, stirring occasionally, until the vegetables are soft 8 to 10 minutes.
Preheat the oven to 375°F.
In a large bowl, combine the egg white, ground turkey, bread crumbs, ketchup, cheese, and black pepper.
Add the cooked vegetables and mix well.
Place 10 2 1/2 inch foil cupcake liners in the cups of 1 large or 2 small muffin pans.
Spoon 1/3 cup of the turkey vegetable mixture into each of the lined cups.
Bake, uncovered, for 25 to 30 minutes or until the meat loaves are lightly browned and firm to the touch.
Cool the meat loaves in the pan upright on a wire rack for 10 minutes, then cover the pan with plastic wrap and refrigerate until ready to pack.
Remove the meat loaves and wrap each one in plastic wrap or aluminum foil.
Add the carrot, onion, green pepper, red pepper, and sage; cook, covered, stirring occasionally, until the vegetables are soft 8 to 10 minutes.
Preheat the oven to 375°F.
In a large bowl, combine the egg white, ground turkey, bread crumbs, ketchup, cheese, and black pepper.
Add the cooked vegetables and mix well.
Place 10 2 1/2 inch foil cupcake liners in the cups of 1 large or 2 small muffin pans.
Spoon 1/3 cup of the turkey vegetable mixture into each of the lined cups.
Bake, uncovered, for 25 to 30 minutes or until the meat loaves are lightly browned and firm to the touch.
Cool the meat loaves in the pan upright on a wire rack for 10 minutes, then cover the pan with plastic wrap and refrigerate until ready to pack.
Remove the meat loaves and wrap each one in plastic wrap or aluminum foil.
