Ground turkey stands in for ground beef; spinach keeps the mixture moist, without adding fat.
Baking the meatloaves in individual portions helps maintain portion control.
- 1 slice whole-wheat bread
- 1/2 cup skim milk
- 1 tablespoon plus 1 teaspoon olive oil
- 1 onion, diced
- 5-ounce bag baby spinach leaves
- 1 1/4 pounds ground turkey
- 2 tablespoons finely grated Parmesan
- 1 large egg
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon freshly grated nutmeg
- 1 roasted red pepper
- 2 tablespoons ketchup
- 2 teaspoons worchestershire sauce
- 1 teaspoon hot sauce
- Preheat oven to 375°.
- Grind the bread in a food processor until fine crumbs form. Transfer to a large bowl, and pour milk over crumbs.
- Heat 1 teaspoon oil in a large skillet, preferably non-stick, over medium heat. Add onion and cook, stirring occasionally, until softened and golden, about 5 minutes. Add spinach, and stir until just wilted, about 30 seconds. Transfer to bowl with soaked crumbs. Add the turkey, cheese, egg, salt, pepper, and nutmeg. Combine the mixture with your hands until well mixed; it will be quite wet.
- Pack 1 cup of the mixture into a 1-cup dry measuring cup. Invert the cup onto a rimmed baking sheet, gently shaking the cup to release the mixture. Gently pat the mound to smooth its shape. Repeat with remaining mixture. Bake mini meatloaves until cooked through and golden, about 40 minutes.
- In a small bowl blend ketchup, worchestershire, hot sauce, and brush on meatloaves.