Looking for a new spin on the classic meatloaf? Maybe not? Ha! Everyone has their go-to meatloaf recipe, I know, I get it. The one that your Mom made when you were a kid…me too!
This is a healthier version, as I like to call it. We’ve had these meatloaf minis more times that I can count. I could literally make them blindfolded.
It’s easy. It’s good. Oh and it’s under 130 calories each!
This recipe is also a great, slightly sneaky way to add veggies too.
Great as leftovers for lunches + busy week night dinner too. I even threw them over my salad last week for lunch. Weird, huh? Try it!
Here’s what you’ll need:
- 1 1/4 lbs. ground turkey
- 1 small onion, chopped
- 3 cups bagged broccoli slaw, roughly chopped
- 1/4 cup ketchup
- 2 eggs, whisked or 1/2 cup egg beaters
- 1/2 cup quick-cooking oats
- 2 teaspoons garlic powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 4 tablespoons ketchup
- 2 tablespoons mustard
Here’s what you do:
Preheat oven to 350 degrees.
In a large bowl, mix all ingredients. I use my hands…works best.
Line muffin pan with baking cups. Spray with nonstick spray. Evenly distribute turkey + veggie mixture among the muffin cups.
Top with ketchup + mustard topping.
Bake for 40 minutes.
I served out mini’s alongside mashed potatoes + roasted broccoli.
Try it out and let me know what you think! Bay says it tastes vegatabley, but she gobbles it up every time. That’s why it’s a keeper!!