The muffin tin sized meatloaves allow you to bake them in advance, freeze them, and defrost the number of portions that you need for a weeknight meal. Just reheat them in the microwave. After making these for the first time, I think I need to invest in a silicone muffin pan for next time, since it was hard to get completely clean. You can, of course, use the same recipe and make them into meatballs if you prefer not to use a muffin tin. For meatballs, bake at 425°F for 22-24 minutes.
Makes 12 mini meatloaves
Ingredients
900g (2 lbs) ground turkey
227g (1/2 lb) button mushrooms
1 cup baby spinach
1 small onion
2 garlic cloves
1 egg
1/2 cup breadcrumbs
1 tbsp olive oil
1/2 tsp dried thyme
1/4 tsp dried rosemary
1/8 tsp ground sage
1 tbsp dried parsley
Black pepper, to taste
Canola oil spray, for greasing muffin tin
Directions
Place mushrooms, spinach, onion, and garlic in a food processor and grind into small pieces. Transfer vegetable mixture to a large bowl. Add dried herbs and spices, egg, breadcrumbs, olive oil and ground turkey. Mix until uniform.
Preheat oven to 375°F. Spray a muffin tin with canola oil to grease.
Divide turkey mixture into 12 equal portions, and form each portion into a ball. Place each into a muffin cup.
Cover the muffin tin with tin foil and bake for 30 minutes covered. Carefully remove the tin foil and bake for an additional 20-22 minutes uncovered, until mini meatloaves are browned on top. Remove muffin tin from oven and place on a cooling rack for 3-5 minutes, then remove each mini meatloaf to serve immediately, or allow to cool fully, then freeze.
Nutrition (per 1 mini meatloaf)
Calories 190
Fat 10.1g
Saturated fats 1.7g
Carbohydrates 5.1g
Fibre 0.7g
Sugars 1.0g
Protein 22.5g
