Mini Turkey Spinach Meatloaves Food

TURKEY MINI-MEATLOAVES WITH ROASTED ROOT VEGGIES

Steps:

• Preheat oven to 375 degrees. Arrange oven racks to accommodate two dishes being cooked simultaneously.
• Grind the bread in a food processor until fine crumbs form. Transfer to a large bowl, and pour milk over crumbs.
• Heat 1 teaspoon oil in a large skillet, preferably nonstick, over medium heat. Add onion and cook, stirring occasionally, until softened and golden, about 5 minutes. Add spinach, and stir until just wilted, about 30 seconds. Transfer to bowl with soaked crumbs. Add the turkey, cheese, egg, salt, pepper and nutmeg. Combine the mixture with your hands until well mixed; it will be quite wet.
• Pack 1 cup of the mixture into a 1-cup dry measuring cup. Invert the cup onto a rimmed baking sheet, gently shaking the cup to release the mixture. Gently pat the mound to smooth its shape. Repeat three times with remaining mixture. Bake mini meatloaves until cooked through and golden, about 40 minutes.
• While the meatloaves are cooking, make the glaze: In a small bowl combine the ketchup, Worcestershire sauce and hot sauce. Brush over meatloaves.
• To make the roasted root vegetables: On a baking sheet, toss all the vegetables in the olive oil, and season with salt and pepper. Add to the oven along with the meatloaves and roast for 30 to 35 minutes, stirring midway through baking. Remove from the oven and sprinkle with fresh herbs.

MINI TURKEY MEATLOAVES

Steps:

• Preheat the oven to 350 degrees F. Generously coat 18 standard muffin cups (from two 12-cup muffin pans) with cooking spray.
• Put the oats in a small bowl and slowly pour the milk over them. Stir to make sure the oats are all coated and then let them sit for a few minutes.
• Put the turkey and bacon in a separate large bowl and add the oats and any extra milk from the bowl to it. Add the parsley, seasoned salt, black pepper, red pepper flakes and 1/4 cup of the ketchup. Use your hands to mix it all together. Place a 1/4-cup scoop of the mixture in each greased muffin cup. Squirt about 1/2 teaspoon of the remaining ketchup on top of each meatloaf. Use a spoon to smear the ketchup evenly over the top, then use it to nudge the edges of the meatloaves away from the pan a bit (this just neatens them up a little).
• Bake for 25 minutes, then carefully squirt another 1/2 teaspoon of ketchup on top of each, spreading it carefully with a spoon to cover as much of the surface as possible. Continue to bake until completely cooked through and sizzling around the edges, about another 30 minutes. If there are any large areas without ketchup, go ahead and squirt/spread more as needed.
• Sprinkle the meatloaves with parsley, then let them sit in the pan for 5 to 7 minutes before serving. Run a sharp knife around the edges of the loaves to loosen them if they stick. Serve them warm with a veggie on the side

MINI BUFFALO TURKEY MEATLOAVES

Steps:

• Preheat the oven to 450˚ F. Combine the onion, chopped carrot and garlic in a food processor and pulse until finely chopped; transfer to a large bowl. Add the turkey, egg, panko, milk, 2 tablespoons hot sauce, 1/4 teaspoon salt and a few grinds of pepper. Mix well with your hands. Form into four 3/4-inch-thick oval patties on a rimmed baking sheet.
• Bake the patties until lightly browned, firm and a thermometer inserted into the centers registers 160˚ F, 20 to 25 minutes.
• Whisk the melted butter and remaining 1/3 cup hot sauce in a bowl. Brush the tops of the meatloaves with half of the sauce, then return to the oven until the sauce is baked in, about 4 minutes. Remove from the oven and brush with the remaining sauce.
• Transfer the meatloaves to plates. Toss the broccoli, grated carrots and celery with the blue cheese dressing; serve with the meatloaves.

MINI TURKEY MEAT LOAVES

Steps:

• In a large bowl, combine the egg, onion, red pepper, 1/2 cup mozzarella cheese, 1/2 cup spaghetti sauce, 2 tablespoons Parmesan cheese, oats and seasonings. Crumble turkey over mixture and mix well. , Coat 6 jumbo muffin cups with cooking spray; fill with turkey mixture. Bake at 350° for 20 minutes; drain. , Top each loaf with 1 tablespoon spaghetti sauce, 2 teaspoons mozzarella cheese and 1/2 teaspoon Parmesan cheese. Bake 5-10 minutes longer or until a thermometer reads 165° and cheese is melted. Let stand for 5 minutes before removing from pan.

TURKEY SPINACH MEAT LOAF

Steps:

• In a small skillet, saute onion in oil until tender; set aside. In a small bowl, combine the eggs, milk, lemon juice, salt, basil, oregano and pepper. Stir in the bread crumbs, spinach and reserved onion. Crumble turkey over mixture and mix well. , Shape into a 12x5-in. loaf; place in a 13x9-in. baking dish coated with cooking spray. Spoon salsa over top. , Bake, uncovered, at 350° for 30 minutes. Drizzle with butter; bake 30-35 minutes longer or until no pink remains and a thermometer reads 165°.

SLIMMED DOWN TURKEY SPINACH MEATLOAF

Steps:

• For the meatloaf: Preheat the oven to 350 degrees F.
• Heat the olive oil in a small skillet over medium-high heat; add the garlic and onions and cook, stirring occasionally, until soft and brown, about 8 minutes. Transfer to a food processor along with the spinach, milk, lemon zest, mint, salt, Worcestershire, nutmeg, eggs, potato and some pepper. Pulse until everything is finely chopped and evenly mixed together.
• Use a rubber spatula to transfer the spinach mixture to a bowl. Add the turkey and stir everything together. Transfer the meatloaf mixture to a 9-by-5-inch loaf pan (1 1/2 quarts) and bake until the mixture is cooked through, 1 hour 15 minutes. Let rest for 5 minutes.
• For the tomato salad: Meanwhile, chop the tomatoes and toss with the olive oil, parsley and salt in a medium bowl.
• Slice the meatloaf and serve it with the tomato salad.

MINI TURKEY MEATLOAVES

Steps:

• Heat oven to 350°F, spray muffin tin with non-stick cooking spray.
• In food processor, finely chop carrots, onion, and celery.
• Mix ground turkey, veggie mix, seasoning, breadcrumbs, ketchup and egg.
• Roll into about 10 portions.
• Place each ball into greased (Pam spray) muffin tin hole.
• Bake at 350F for 20 minutes.
• Remove and cover tops of each meatloaf in about 1 tbsp of ketchup.
• Return to oven for 15 - 20 minutes.

TURKEY MINI-MEATLOAVES WITH ROASTED ROOT VEGGIES

Steps:

• 1-Preheat oven to 375, Arrange oven racks to accommodate two dishes being cooked at the same time.
• 2- Put foil on baking sheet for easy clean up.
• 3-Prepare Veggies-Chop root vegtables to aprox 1/2" size,( flower bag ) put into a roaster bag for faster cooking.Toss all the vegtables into bag add 1tbl sp, plus 1 tsp olive oil, salt, pepper, and herbs mix well in bag. Close bag cut 3 or 4 slits in top of bag place on baking sheet.Put on bottom rack of oven.
• 4- Now,prepare Glaze- In a sm bowl combine the ketchup, worcestershire sauce and hot sauce. Set aside.
• 5-In a large bowl, pour milk over bread crumbs.Set aside.
• 6- Mix turkey, cheese, egg, salt, pepper and nutmeg. Combine the mixture with your hands untill well mixed, it will be quite wet.
• 7-Heat 1 tsp oil in a large skillet, over medium heat. Add onion and cook stirring occasionally untill soft and golden. about 5 minute Add spinach and stir untill just wilted. about 30 seconds.
• ( or add 1 tbl water to pan and put lid on to wilt spinach leaves, stir a little as needed ).
• 8-Transfer spinach and onions to bowl with soaked crumbs. Add the turkey mixture. Combine with your hands untill well mixed, it will be quite wet.
• 9-Tightly pack one cup of mixture into a one cup DRY measure cup. Invert the cup onto a rimmed foil lined baking sheet, gently shaking the cup to release the mixture. Gently pat and shape the mound. Repeat three times with remaining mixture.
• 10- Spoon glaze on top of each meatloaf, let dribble down the sides.
• Put into oven on top rack. ( Veggies should already be in oven ).
• 11-Bake mini meatloaves untill cooked through and light golden ( remember turkey is lighter than hamburger ) Aprox 1 hr to 1 1/4 hr , I like mine well done ! Take meatloaves and veggies out at same time.

MINI TURKEY SPINACH MEATLOAVES

Steps:

• Preheat oven to 350.
• Spray a muffin pan with cooking spray- I used a 12 muffin pan.
• Cook spinach as directed and drain well.
• In a large mixing bowl combine panko crumbs, egg substitute, pesto, sun dried tomatoes, onion and garlic powder and milk and mix well.
• Add ground turkey ( I used ground turkey breast) and mix well.
• Add drained and cooled spinach.
• If consistency is dry add a little more milk, if consistency is moist add a little more panko crumbs.
• Add pepper to taste.
• Divide mixture and place in muffin pan, approx 1/4 - 1/2 cup per muffin.
• Bake @ 350 for approx 30-45 mins or until a meat thermometer registers 160.

ITALIAN TURKEY MINI MEATLOAVES

Steps:

• Preheat the oven to 425°F and spray a 6-cup muffin tin with nonstick cooking spray.
• mix the ground turkey, diced onion, 3/4 cup mozzarella cheese, 1/3 cup spaghetti sauce, the egg, parmesan cheese, bread crumbs, and italian seasoning.
• Place meat mmixture in muffin tins.
• Put 2 tablespoons of remaining spaghetti sauce and sprinkle with the remaining 1/4 cup mozzarella cheese.
• Bake for 20 or until done.
• I have also frozen the left over and re heated later with good results still.

MINI TURKEY AND SPINACH MEATLOAVES

Steps:

• Put bread in food processor and pulse into crumbs.
• Add turkey, egg whites, ketchup, Worcestershire sauce, garlic, onion and spinach and mix by hand.
• Form each meatloaf with slighly less than one cup of mixture.
• Add remaining ketchup to the top of meatloaves.
• Cook on a lined baking sheet into 425°F oven for 20 minutes.