Turkey and Veggie Meatloaf Minis |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 9 |
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Ingredients:
1 small onion |
1 1/4 pounds raw lean ground turkey |
3 cups bagged dry broccoli cole slaw, roughly chopped |
1/2 cup quick-cooking oats |
2 teaspoons garlic powder |
1 teaspoon salt |
1/2 cup fat-free liquid egg substitute |
1/4 cup, plus 3 tablespoons ketchup |
Directions:
1. Preheat oven to 350 degrees F.
2. Using a box grater, grate the onion into a large bowl. Add turkey, broccoli cole slaw, oats, garlic powder, salt, egg substitute, and 1/4 cup ketchup. Stir until thoroughly mixed.
3. Line 9 cups of a 12-cup muffin pan with baking cups and/or spray with nonstick spray. Evenly distribute turkey-veggie mixture among the muffin cups, and top each with 1 teaspoon ketchup.
4. Bake in the oven until firm with lightly browned edges, 30 to 35 minutes. Let stand for 5 minutes before serving. Enjoy!
5. PER SERVING (1 mini meatloaf): 142 calories, 5.25g fat, 494mg sodium, 9g carbs, 1.5g fiber, 4g sugars, 14g protein
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