September 5, 2012

Turkey Mini-Meatloaves

Turkey Mini-Meatloaves

This Momma is always on the look out for healthy dinner options that everyone in the family can enjoy.  I made this recipe the first time a couple of years ago, and revisited it tonight.  It's a winner: toddler tested, Momma approved!

Turkey Mini-Meatloaves (from Cook Yourself Thin)
Serves 4

-- 1 slice bread
-- 1/2 cup milk
-- 1 teaspoon 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 pepper
-- 1/8 teaspoon nutmeg
-- 3 tablespoons ketchup
-- 1 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.  
3.  Transfer to a large bowl, and pour milk over crumbs.
4.  Heat 1 teaspoon oil in a large skillet over medium heat.
5.  Add onion and cook, stirring occasionally, until softened and golden.
6.  Add spinach, and stir until just wilted.
7.  Transfer to bowl with soaked crumbs.
8.  Add the turkey, cheese, egg, salt, pepper and nutmeg.
9.  Combine the mixture with your hands until well mixed; it will be quite wet.
10.  Pack one cup of the mixture into a one cup dry measuring cup.
11.  Invert the cup onto a rimmed baking sheet.
12.  Gently pat the mound to smooth its shape.
13.  Repeat with remaining mixture.
14.  Bake mini meatloaves until cooked through and golden, about 40 minutes.
15.  While meatloaves are cooking, make the glaze.
16.  In a small bowl, combine the ketchup, Worcestershire sauce and hot sauce.
17.  Brush over meatloaves.

Note:  Next time, I think I'll use cupcake tins to make the mini meatloaves.