Ingredients
- 1 yellow onion, finely chopped
- 1 red pepper, finely chopped
- 2 carrots, peeled and finely chopped
- 1 1/4 pound ground turkey (at least 90% lean)
- 2 pound egg whites
- 1 pound packet taco seasoning mix (preferably reduced-sodium)
- 1/4 cup ketchup
Preparation
Baking Directions:
Preheat oven to 425° F.
Liberally coat muffin tray with oil spray and set aside.
Coat a large skillet with oil spray and saute the onions, peppers, and carrots over medium heat until soft, 8 to 10 minutes.
Remove the skillet from the heat and allow the vegetables to cool to room temperature.
In a large bowl, add the ground turkey, egg whites, cooled vegetables, taco seasoning packet, and ketchup.
Using your hands, mush the ingredients together until they are fully incorporated.
Divide the meat mixture between 8 muffin cups, smoothing the tops of each mini-meatloaf to make it level.
Bake for 20 to 25 minutes.
NOTE: The mini meatloaves will generate some mushy goo on the top.
simply wipe it off and discard after they cool (best to not let your kids see the goo!).
Whipped sweet potato frosting: Bake or microwave 4 medium sweet potatoes, remove the skin, and mash the potatoes with 1 tablespoon skim milk and 1 to 2 tablespoons whipped butter (or healthy soft tub spread).
Add kosher salt to taste.
Frost each mini meatloaf with a large dollop of whipped sweet potato.
Serve the extra whipped sweet potato on the side.
Tips:
Cooked mini-meatloaves may be frozen for up to 2 months.
