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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Baking individual portions of meatoaf in muffin tins speeds cooking, standardizes serving size and produces a moist, delicious main dish. From . ground beef ground pork ground turkey breast egg, quick-cooking oats fresh parsley ketchup, low-fat milk onion, salt freshly ground pepper Worcestershire sauce cvt Ingredients:
6 ounces, net from 8 ounces fresh 90% ground beef |
6 ounces, net from 8 ounces fresh lean ground pork |
6 ounces, net from 8 ounces fresh 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 tablespoons 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 |
Directions:
1. Preheat oven to 375°F. Coat 8 muffin cups with cooking spray.
2. Mix beef, pork, turkey, egg, oats, parsley, 2 tablespoons ketchup, milk, onion, salt and pepper in a large bowl.
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.
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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