Low Fat Mini Meatloaves

poniedziałek, 10 lutego 2014

Low Fat Mini Meatloaves

Time: 45 mins


  • 1 lb ground turkey
  • 1 medium carrot, shredded
  • 1 small zucchini, shredded and squeezed dry
  • 1 small onion, chopped
  • 1/2 bell pepper, finely chopped
  • 1 teaspoon italian seasoning
  • 2 tablespoons Worcestershire sauce
  • 1 slice whole wheat bread
  • 1/4 cup egg substitute or 1 whole egg
  • 1/3 cup tomato ketchup


  • 1 Preheat oven to 400 degrees.
  • 2 Spray a non-stick muffin tin or silicone muffin pan with nonstick cooking spray.
  • 3 Crumble the ground meat into a large bowl; add the shredded carrots, zucchini, onion and green pepper.
  • 4 Add the Italian seasoning and Worcestershire sauce.
  • 5 Mix ingredients lightly with a fork.
  • 6 Place the bread in a blender and process until fine crumbs; add the crumbs to the meat mixture along with the egg substitute or egg.
  • 7 Mix ingredients with a fork until well blended.
  • 8 Separate mixture into 6 equal portions and place in prepared pan, top with ketchup and bake in oven for 25 to 30 minutes or until done.
  • 9 Serve immediately with Creole Sauce or allow the meatloaves to cool completely and place in a plastic bag, label, date and seal.
  • 10 When ready to prepare the frozen meatloaves, remove what you need from plastic bag, place in refrigerator overnight and reheat in oven or microwave until warm.

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