- Calories: 240
- Protein: 34g
- Total Fat: 6g
- Saturated Fat: 1g
- Cholesterol: 85mg
- Total Carbohydrate: 12g
- Dietary Fiber: 2.5g
- Sodium: 465mg
Take your cupcake pan beyond baked goods! Prepared in a standard 12-cup muffin tray, these mini meatloaves are automatically portion-controlled for you, making them a perfect entrée for people watching their weight.
- Prep time
- Total Time
- 1 onion, finely chopped
- 1 red bell pepper, finely chopped
- 2 carrots, peeled and finely chopped (or grated)
- 1.25 pounds ground turkey (at least 90% lean)
- 2 egg whites
- 1/4 cup ketchup
- 1 teaspoon dried thyme
- 1/2 teaspoon dried sage
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon ground black pepper
Preheat the oven to 425°F. Liberally coat a muffin tray with oil spray and set aside.
Coat a large skillet with oil spray and sauté the onions, peppers, and carrots over medium heat until soft, 8 to 10 minutes. Remove the skillet from the heat and allow the vegetables to cool to room temperature.
In a large bowl, add the ground turkey, egg whites, cooled vegetables, ketchup, thyme, sage, salt, and pepper. Using your hands, mush the ingredients together until they are fully incorporated. Divide the meat mixture between 8 muffin cups, smoothing the tops of each mini-meatloaf to make it level. Bake for 20 to 25 minutes.
Note: The meatloaves will generate some mushy goo on the top; simply wipe it off and discard after the meatloaves have cooled slightly.
Cooked mini meatloaves may be individually wrapped and frozen for up to 2 months.
Makes 8 mini meatloaves (serving size = 2 meatloaves)