So, I have tried yet another recipe from Hungry Girl's cookbook, Hungry Girl 1-2-3: The Easiest, Most Delicious, Guilt-Free Recipes on the Planet by Lisa Lillien. It is the Turkey & Veggie Meatloaf Minis. They were fabulous!! Everyone in my house loved them and wants them again sometime. If you do not have this cookbook, you need to go out and buy it! There are so many wonderful recipes in there and so far my family has loved all the ones I have made. There is so much more in there I am going to try! Amazon has it on sale I saw when I was perusing their site, if anyone is interested.
This is another recipe that I had to do some substitution with. I did not have everything on hand, but I so noted what I changed by bolding it. Along with this I made some mashed potatoes and a bag of sugar snap stir fry veggies that I added some fresh zucchini and some of the left over broccoli slaw to. YUM, YUM is all I have to say!
Ingredients:
1 small onion ( I used 1T dried onion)
1/4 cup plus 3 tbsp. ketchup, divided
1 1/4 lbs. raw lean ground turkey (I used 1lb ground turkey)
3 cups bagged dry broccoli slaw, roughly chopped (I used my Pampered Chef Food Chopper to chop it into small pieces, the only way my daughter will eat it)
1/2 cup fat-free liquid egg substitute (1/2 C is equal to 2 whole eggs) (like Egg Beaters Original) (I used 3 egg whites)
1/2 cup quick-cooking oats
2 tsp. garlic powder
1 tsp. salt
Pepper to taste
Directions:
Preheat oven to 350 degrees.
Using a box grater, grate onion into a large bowl (If I would have had an onion I would have used my Chopper for this as well). Add 1/4 cup ketchup and all other ingredients. Stir until thoroughly mixed.
Line 9 cups of a 12-cup muffin pan with baking cups and/or spray with nonstick spray (I used nonstick olive oil spray). Evenly distribute turkey-veggie mixture among the muffin cups, and top each with 1 tsp. ketchup. (With my mix, I filled all 12 cups and did not use the full tsp of ketchup on top.)
Bake in the oven for 30 - 35 minutes (with my oven it took 40-45 minutes to bake), until firm with lightly browned edges. Let stand for 5 minutes before serving. Enjoy!!!
MAKES 9 SERVINGS (12 servings for me)
PER SERVING (1 mini meatloaf): 142 calories, 5.25g fat, 494mg sodium, 9g carbs, 1.5g fiber, 4g sugars, 14g protein -- POINTS® value 3* (This is only accurate if you make it as is, I used what I had on hand and figured it to be a little less than that. I need to figure it out exactly, but I am guessing with my substitutions as noted the mini’s to be around 110-120 calories. I am not sure yet, but I will get around to figuring it out.)
http://www.hungry-girl.com/girls/biteoutdetails.php?isid=2022
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