Turkey and Veggie Meatloaf Minis
Turkey and Veggie Meatloaf Minis
- Level: Easy
- Yield: 9 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 142
- Total Fat
- 5.25 grams
- Sodium
- 494 milligrams
- Carbohydrates
- 9 grams
- Dietary Fiber
- 1.5 grams
- Protein
- 14 grams
- Sugar
- 4 grams
- Total: 55 min
- Prep: 15 min
- Inactive: 5 min
- Cook: 35 min
- Level: Easy
- Yield: 9 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 142
- Total Fat
- 5.25 grams
- Sodium
- 494 milligrams
- Carbohydrates
- 9 grams
- Dietary Fiber
- 1.5 grams
- Protein
- 14 grams
- Sugar
- 4 grams
- Total: 55 min
- Prep: 15 min
- Inactive: 5 min
- Cook: 35 min
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
- Preheat oven to 350 degrees F.
- 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.
- 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.
- Bake in the oven until firm with lightly browned edges, 30 to 35 minutes. Let stand for 5 minutes before serving. Enjoy!
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