Mini Turkey Meatloaves

 

Ingredients

· Cooking spray

· 1 tablespoon olive oil

· 1 small onion, finely chopped

· 1/2 medium red bell pepper, finely shopped

· 2 cloves garlic, minced

· 1 1/2 pounds lean ground turkey

· 1 small zucchini (6 ounces) shredded

· 2 large eggs, lightly beaten

· 3/4 cup quick-cooking oats

· One 8-ounce can no-salt-added tomato sauce

· 1 tablespoon yellow mustard

· 1 teaspoon salt

 

Steps

1) Preheat the oven to 350°F. Spray a muffin tin with cooking spray.

2) Heat the oil in a medium nonstick skillet over medium-high heat. Add the onion and cook, stirring occasionally, until it softens slightly, 2 minutes. Add the bell pepper and cook, stirring, for 1 minute more. Stir in the garlic and cook for 30 seconds. Set aside to cool slightly.

3) In a large bowl, combine the turkey, onion-pepper mixture, zucchini, egg, oats, 1/4 cup of the tomato sauce, the Worcestershire sauce, mustard, and salt. Mix with your hands until just combined. Using an ice-cream scoop, transfer the mixture into the muffin tin, then top each meatloaf with 1 tablespoon of the remaining tomato sauce. Bake until an instant-read thermometer registers 165°F, about 25 minutes. Allow to rest for 5 minutes, then remove from the tin by running a butter knife or offset spatula around each loaf.

 

From: You Have it Made: Delicious, Healthy, Do-Ahead Meals

By: Ellie Krieger