1 of 2 photos
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (161g) Recipe makes 6 servings The following items or measurements are not included below: 1 teaspoon italian seasoning |
||
| Calories 163 | ||
| Calories from Fat 62 | (38%) | |
| Amount Per Serving | %DV | |
| Total Fat 6.9g | 10% | |
| Saturated Fat 1.8g | 9% | |
| Monounsaturated Fat 2.5g | ||
| Polyunsaturated Fat 1.8g | ||
| Trans Fat 0.2g | ||
| Cholesterol 59mg | 19% | |
| Sodium 327mg | 13% | |
| Potassium 436mg | 12% | |
| Total Carbohydrate 9.9g | 3% | |
| Dietary Fiber 1.2g | 4% | |
| Sugars 5.5g | ||
| Protein 15.7g | 31% | |
Menus using this recipe:
people who like this recipe also like:
Ww Core Friendly Sweet Corn Cakes
By: justcallmetoni
By: mikekey
Low Fat Mini Meatloaves
By: PaulaG
Apr 19, 2006
With DH being a diabetic, I am always looking for ways to add veggies into the diet. I found a recipe on the web and did some adjusting to suit our taste. The recipe calls for ground turkey; however, extra-lean ground beef also works well. Top with Creole Sauce Creole Sauce for a fabulous main course! These can be frozen, defrosted in the refrigerator and warmed as needed making this a great recipe for small families or when preparing a meal for one.
SERVES 6
Ingredients
- 1 lb ground turkey
- 1 medium carrot, shredded
- 1 small zucchini, shredded and squeezed dry
- 1 small onion, chopped
- 1/2 bell pepper, finely chopped
- 1 teaspoon italian seasoning
- 2 tablespoons worcestershire sauce
- 1 slice whole wheat bread
- 1/4 cup egg substitute or 1 whole egg
- 1/3 cup tomato ketchup
Directions
1
Preheat oven to 400 degrees.2
Spray a non-stick muffin tin or silicone muffin pan with nonstick cooking spray.3
Crumble the ground meat into a large bowl; add the shredded carrots, zucchini, onion and green pepper.4
Add the Italian seasoning and Worcestershire sauce.5
Mix ingredients lightly with a fork.6
Place the bread in a blender and process until fine crumbs; add the crumbs to the meat mixture along with the egg substitute or egg.7
Mix ingredients with a fork until well blended.8
Separate mixture into 6 equal portions and place in prepared pan, top with ketchup and bake in oven for 25 to 30 minutes or until done.9
Serve immediately with Creole Sauce or allow the meatloaves to cool completely and place in a plastic bag, label, date and seal.10
When ready to prepare the frozen meatloaves, remove what you need from plastic bag, place in refrigerator overnight and reheat in oven or microwave until warm.
Questions about this recipe?
Spot an error in this recipe?
is this recipe not exactly what you are looking for?
Try other Low Fat Mini Meatloaves recipes
Browse similar recipes by category
- Course > Main Dish
- Main Ingredient > Vegetables > Carrots
- Main Ingredient > Vegetables > Squash
- Main Ingredient > Meat > Poultry > Turkey
- Preparation > Time to Make > < 60 mins
- Preparation > Equipment > Oven
- Preparation > Number of Servings > OAMC/Freezer/Make Ahead
- Dietary > Diabetic
Featured Reviews for This Recipe
From: jujusmommy
On Jul 20, 2008
I had a little trouble getting this to hold shape, but I made a whole loaf instead of mini loaves so I will try the minis next time. I enjoyed the flavor very much, and the fact that it's chock full of veggies is the best part. I used lean ground sirloin, 2 slices of wheat bread and 8 crushed Ritz crackers to firm up the mixture. I followed the recipe almost exactly except I did not use the Italian seasoning or ketchup; I added salt and pepper to my meat mixture and I topped the loaf with one cup tomato sauce mixed with 2 tbsp of my favorite bbq sauce. I will make this again. Thanks for posting!
From: Simply Sarah
On Dec 29, 2007
These were fantastic!! The only change I made was to double the carrot and omit the zucchini since I'm not a fan. Other than that, I followed the recipe as is and it doesn't need any changes. I made this last week and it's back on the menu this week.
From: justcallmetoni
On May 4, 2006
I don't know why I've waited to try making meatloaf muffins until now. These were just delicious and the addition of the veggies helped keep the meat moist depite the lack of fat. For those who are wonder about those veggies, they look a little odd in the raw loaf but cook right in and blend nicely. My one change was that I didn't have any bread so I used 3 tablespoons of oatmeal (which also makes the recipe WW Core). Also because I like stronger flavors I mixed a little salsa and a half teaspoon of liquid smoke into the ketchup used to ice/glaze the muffins. Thanks Paula.
From: Kate Cooks
On Jul 27, 2006
Excellent taste and easy to make with a food processor. I used oatmeal also to make a WW Core friendly recipe. This recipe is much better than the average meatloaf.
Sister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate | Ecologue
Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate
UpMyStreet and uSwitch.com provide UK comparison services for Energy, Home Phone, Broadband, Credit Cards, Loans, Mobile Phones and Car Insurance
© 2008 Scripps Networks, Inc. All rights reserved