Our freezer stash of meals was getting really low, so the goal this week has been to rebuild our supply. So this week, I cooked, cubed and froze 4 lbs of chicken breast for additional recipes and I made mini turkey meatloaves. Here’s the meatloaf recipe:
2 lbs lean ground turkey breast (I use 93/7)
1/2 cup Eggbeaters
1 cup diced onion
1/2 teaspoon garlic powder
1 cup tomato sauce (I use no salt added)
1 1/2 Tablespoons Worcestershire sauce
salt and pepper
1 1/2 cups cornflakes
Extra tomato sauce/ketchup for top.
Directions:
Preheat oven to 350 F. Combine all turkey, egg, onion, and spices in a large bowl.
Once everything is combined, add cornflakes and crush as mixing.
Spoon mixture into greased muffin tins. Make a small indention in each “muffin” with thumb.
I made regular size meatloaves and mini-mini meatloaves in a tiny muffin tin.
Pour tomato sauce or ketchup in each indention
For regular muffins, bake at 350 F for 30-35 minutes or until internal temp is 160. For mini-muffins make at 350 F for 15-20 minutes.
Notes:
- If your muffin tin does not have a lip, I strongly suggest placing the muffin tin inside another pan with a little water in order to prevent grease from running over the edge of the pan.
- If you plan on freezing the extra meatloaves, you can either freeze uncooked in muffin tin. Once frozen remove and transfer to a freezer bag or container. To cook, place in muffin tin and bake @ 350 F for 45-50 min. Or you can bake all mini meatloaves, freeze the extra and reheat in oven or microwave (appx 2 min) until warm. With either option add addional tomato sauce to ensure that the meatloaf doesn’t dry out.
