Saturday, April 2, 2011

Turkey Mini-Meatloaves

So meatloaf wasn't something I grew up eating a lot of, and honestly it kind of freaks me out. I mean its a "loaf of meat", how is that normal? But I have been trying to be a little more adventurous, and try new things lately. I know meatloaf really isn't something crazy, but I am known to be a little picky about certain foods. I am getting better and I am starting to enjoy new things more and more. So I found this recipe and knowing meatloaf is one of Denis's favorite meals, I decided to make it for us for dinner. It was so good!! It was moist and really flavorful and the best part - low fat. Delicious and low cal, what can be better than that!? I served it with a side of roasted carrots and potatoes tossed with olive oil, salt, pepper, chives and parsley. Very simple meal with tons of flavor.

Finished product

Turkey Mini-Meatloaves
Cook Yourself Thin
Serves 4

Meatloaves pre-glaze and cooking.


For the meatloaf:
1 slice whole wheat bread
1/2 cup skim milk
1 tablespoon olive oil
1 onion, diced
5-ounce bag baby spinach leaves
1 1/4 pounds ground turkey
2 tablespoons finely grated Parmesan
1 large egg
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 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 tablespoon 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 the 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 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 smooth its shape. Repeat with 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. Brush over meatloaves.

Roasted carrots and potatoes.

No comments:

Post a Comment