|Saturated fat||3.4 g|
Meatloaf is a comfort food classic! Enjoy one of your childhood favorites with less saturated fat and calories. Reheat the leftovers, or repurpose them in cheesy turkey melts with this recipe.
- Preheat oven to 350 degrees with a rack set in the middle.
- Place a medium skillet over medium heat. Add the oil, onion, salt, and Italian seasoning blend. Sauté, stirring often, for 5 to 6 minutes, until onion is translucent and softened. Add the Worcestershire sauce, tomato paste, and chicken stock. Continue cooking over medium heat for another 1 to 2 minutes, until the liquid has thickened. Remove from heat and let cool for 5 minutes.
- In a large mixing bowl, combine the ground turkey, black pepper, eggs, and breadcrumbs. Pour the onion mixture over the top. Use clean hands or a wooden spoon to mix everything together.
- Coat a standard-size muffin tin with nonstick cooking spray. Divide the meatloaf mix into 8 portions, then shape into balls. Place each portion into the prepared muffin tins, and gently press down to form into the shape of the tin. Coat the top of each meatloaf with a spoonful of ketchup, using the back of the spoon to spread the ketchup evenly.
- Bake in preheated oven for 25 to 28 minutes, until an internal-read thermometer inserted into the middle of a meatloaf registers 165 degrees. Remove from oven and let cool in the trays for 5 minutes, before using a small spatula or butter knife to remove from trays. Serve warm.
Need an idea for a veggie side? These turkey meatloaves would be delicious with steamed broccoli or cauliflower. This is also a great option for frozen vegetables, like green beans or a veggie medley — cooking them is as easy as microwaving and seasoning them with a little salt, pepper, and butter or olive oil.