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

 

will have to try this!

I put betternbutter and sf jelly and a few peanuts on mine as a treat! :D

Thank you. It's starting to get easier.

This is the one I like   http://www.theluckypennyblog.com/2013/02/the-best-cauliflower-crust-pizza.html

The almond flour/meal helps it hold together and I like the texture.  I normally use a little more almond meal then the recipe calls for.