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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 12 |
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As seen on Cook Yourself Thin Ingredients:
1 slice whole wheat bread |
1/2 cup skim milk |
1 tablespoon olive oil |
1 teaspoon olive oil |
1 onion, diced |
1 (5 ounce) bag baby spinach leaves |
1 1/4 lbs ground turkey |
2 tablespoons finely grated parmesan cheese |
1 large egg |
1/2 teaspoon salt |
1/4 teaspoon fresh ground black pepper |
1/8 teaspoon freshly grated nutmeg |
3 tablespoons ketchup |
2 teaspoons worcestershire sauce |
1 teaspoon hot sauce |
Directions:
1. 1. Preheat oven to 375 degrees.
2. 2. Grind the bread in a food processor until fine crumbs form. Transfer to a large bowl, and pour milk over crumbs.
3. 3. 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.
4. 4. 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.
5. 5. While the meatloaves are cooking, make the glaze: In a small bowl combine the ketchup, Worcestershire sauce and hot sauce. Brush over meatloaves.
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