These mini meatloaves are a hit with everyone who has tried them! They are a great source of lean protein, high in fiber, and a wide variety of anti-inflammatory antioxidants. The great thing about making them in the muffin tins is that you can freeze half of the batch for later use. Just pull one out of the freezer when you want it and pop it into the microwave until hot. Bon Appetite!
1 ½ lbs. ground turkey breast
½ cup egg whites (two yolks)
2 tbs. ground oatmeal
1 tsp. Worcestershire sauce
2 tbs. Sweet Baby Ray’s BBQ sauce (or your favorite)
1/8 tsp. Lawry’s season salt
½ onion, minced
1 zucchini, minced
8 mushrooms, minced
1 red, yellow, or orange bell pepper, minced
2 garlic cloves, minced
In a large nonstick skillet that has been coated in cooking spray and heated over medium-high heat, sauté the vegetables 5-7 minutes. Season with a pinch of sea salt and pepper. Set aside and cool completely.
In a large bowl, combine turkey breast, egg, oatmeal, Worcestershire sauce, season salt, and BBQ sauce. Add the cooked vegetables and mix thoroughly.
Scoop mixture into muffin tins that have been coated with olive oil cooking spray(makes 12). Top each mini-meatloaf with a teaspoon of BBQ sauce. Place in oven (350 F) for 30 minutes. Check for doneness by using meat thermometer – should reach 160 degrees. Remove from oven and let rest 15 minutes before handling.
Alternatives:
Make 1 large (or 2 smaller) meatloaf
Make 12 turkey burger patties
Make turkey meatball
