Mini Meatloaves

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Mini Meatloaves

Mini Meatloaves

Traditional meatloaf is made with ground beef, pork and veal; here we replace the veal with ground turkey for a tender, flavorful and leaner version of the classic. Baking individual portions in muffin tins speeds cooking, standardizes serving size and produces a moist, delicious main dish.

Serves 8

Prep Time 10 min

Total Time 40 min.

Ingredients

  • 8 ounces lean ground beef
  • 8 ounces lean ground pork
  • 8 ounces ground turkey breast
  • 1 large egg, lightly beaten
  • 1/4 cup quick-cooking oats
  • 1/4 cup chopped fresh parsley
  • 1/4 cup ketchup, divided
  • 3 tablespoon low-fat milk
  • 1 small onion, chopped (3/4 cup)
  • 3/4 teaspoon salt
  • 1/8 teaspoon freshly ground pepper
  • 1 1/2 teaspoons Worcestershire sauce

Cooking Directions

Step 1

Preheat oven to 375°F. Coat 8 muffin cups with cooking spray.

Step 2

Mix beef, pork, turkey, egg, oats, parsley, 2 tablespoons ketchup, milk, onion, salt and pepper in a large bowl.

Step 3

Form the mixture into 8 balls and place in the prepared muffin cups. Combine the remaining 2 tablespoons ketchup and Worcestershire sauce and spread about 1/2 teaspoon over each mini meatloaf.

Step 4

Place the muffin pan on a baking sheet. Bake the meatloaves until their internal temperature reaches 160°F, 25 to 30 minutes. Pour off fat before serving.


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