TURKEY MEATLOAF
INGREDIENTS:
1 small yellow onion, coarsely chopped
1 medium carrot, peeled and coarsely chopped
1 stalk of celery, coarsely chopped
2 canned chipostle peppers in adobo sauce
1 (20-ounce) package lean ground turkey breast
1/2 cup quick cooking oats
2 egg whites
For Topping:
1/4 cup fat-free and sugar-free ketchup
1 Tablespoon chipotle pepper adobo sauce
1 Tablespoon Stevia (sugar substitute)
Directions:
Preheat over to 350 degrees Fahrenheit.
In the work bowl of a food processor, onion, carrots and celery. Pulse until finely chopped.
Add chipotle peppers and pulse until just combined.
In a large bowl combine the ground turkey with the pepper and vegetable mixture.
Add egg whites and oats, gently mix until combined.
Place about 1/3 cup of the prepared meatloaf mixture into 9 wells of a standard size muffin pan that has been lightly sprayed with nonstick cooking spray.
Bake for 20 minutes.
Meanwhile, combine all of the topping ingredients in a small bowl; set aside
Remove mini-meatloaves from oven and spoon the topping over each meatloaf. Return to the oven and continue to bake for an additional 5-10 minutes or until meatloaf is firm and the internal temperature registers 170 degrees Fahrenheit.
Let meatloaf stand for 5 minutes before serving.
Makes 9 mini loaves
Nutritional Information per Serving:
Calories: 110
Protein: 16 grams
Fat: 1 gram
Cholesterol: 25 mg
Sodium: 180 mg
Saturated Fat: 0
Fiber: Less than 1 gram
NOTE: These could also be made with ground chicken breast or even ground veggie crumbles for a vegetarian twist.
Carbohydrates: 6 grams