Yesterday was rainy and cloudy - a perfect day to have the oven running and add a little extra heat to the kitchen. Since I had 5 pounds of ground turkey in the refrigerator I had to make a couple dishes. First up I made a large batch of cooked ground turkey seasoned with taco seasoning for taco salads. Ellie Krieger’s Mom’s Turkey Meatloaf was the inspiration for my mini meat loaves. Her’s called for topping the meatloaf with tomato sauce and I just couldn’t that – it sounded too plain.
I changed the ingredients a little and made mine into individual mini – loaves. You don’t have to worry about slices falling apart, they are perfect for portion control and are easy to serve.
These are very tasty little loaves! The oatmeal soaked in milk helps this meatloaf stay moist. The ketchup and Dijon mustard topping was awesome as you got a little bit of it with every bite. Next time I will add some minced garlic and a little dried thyme to boost the flavor even more. I have found that lean ground turkey needs a little more seasoning since it doesn’t contain as much fat. I’m looking forward to leftovers for lunch today! The side dishes shown are Broccolette with Garlic and Maple Roasted Sweet Potatoes with the addition of rutabagas. Talk about a filling and flavorful meal!
Turkey Mini Meat loaves
- 3/4 cup quick-cooking oats
- 1/2 cup 1% milk
- 1 medium onion, peeled, finely chopped
- 2 lbs ground turkey breast 93/7
- 1/2 cup chopped red bell pepper
- 2 eggs, beaten
- 2 tsp Worcestershire sauce
- 3/4 cup ketchup, divided
- 1 Tbs Dijon mustard
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp powdered mustard
- Freshly ground black pepper
1. Preheat the oven to 450 degrees F.
2. In a small bowl, stir together the oats and milk. In a large bowl combine the turkey, oat mixture, chopped onion, bell pepper, eggs, Worcestershire sauce, 1/4 cup ketchup, salt, garlic powder, powdered mustard and a few grinds of pepper. Mix just until well combined.
3. Line a rimmed baking sheet with foil and spray with non stick spray. Divide meat mixture into 8 equal mini meat loaves and place on prepared baking sheet. Combine the remaining 1/2 cup ketchup with Dijon mustard and spread evenly over tops of meat loaves. Place baking sheet on the middle rack of your oven for 25-30 minutes or until an instant-read thermometer registers 160 degrees.
4. Remove from the oven and let rest for 5 minutes before removing from baking sheet.
Serving size: 1/8 of a recipe (7.2 ounces).
Nutrition Facts Per Serving
Calories 285.47, Calories From Fat Total Fat 12.16g, Saturated Fat 3.24g, Cholesterol 131.64mg, Sodium 540.04mg, Potassium 478.46mg, Total Carbohydrates 18.47g, Fiber 2.07g, Sugar 6.96g, Protein 26.53g WWPP 7
Notes: Next time add a few minced cloves of garlic and a little dried thyme.
This recipe was inspired by the Ellie Krieger Mom’s Turkey Meatloaf recipe.
I have been trying my peanut flour in a few things and I love it! Yesterday I added two tablespoons of peanut flour and one tablespoon of cocoa to my bowl of oatmeal – it was amazing! It tasted like the no bake chocolate oatmeal cookies I use to make when I was a kid. I was in the mood for comfort food yesterday! I had what I wanted, felt satisfied and managed to stay on my food plan – I love days like that.
I’ve been tossing fresh sliced strawberries into my salad greens this week and it tastes like Spring! At Costco the other day they had huge piles of fresh asparagus, bags of artichokes and corn on the cob! I bought asparagus and corn of the cob – the family ate it right up and they said the corn was delicious. We are all ready for some new fresh Spring time foods. I love the days when you can cook the entire meal on the BBQ and the mess stays outside.
The print function is installed on the blog again! Hope that makes it easier for everyone to print recipes.
What are your plans for your Easter meal?
I don’t know yet what we are having. I guess I had better figure that out.