Ingredients
1 teaspoon olive oil
1 cup chopped onion
½ green bell pepper, chopped
1 tablespoon Worcestershire sauce
½ cup reduced sodium chicken broth
1 pound 99% lean ground turkey
1 pound 93% lean ground turkey
2 eggs
1 cup quick cooking oats
2 teaspoons garlic powder
1 teaspoon ground pepper
1 teaspoon salt
½ cup ketchup, divided
Directions
Preheat oven to 375 °F. Lightly spray muffin tin with non-stick cooking spray. Sauté onion and bell pepper in oil for 5 minutes in medium non-stick pan over medium-high heat; add Worcestershire sauce and broth, continue cooking another 2 minutes.
In a large bowl combine onion mixture, ground turkey, eggs, oats, garlic powder, black pepper, salt, and 1/4 cup ketchup, mix together until combined. Divide mixture evenly into muffin tin and brush with remaining ketchup. Bake 30-35 minutes or until meatloaf has reached 165°F.
Makes 12 Mini Meatloaves.
Per Mini Meatloaf: Calories 152, Protein 18 g, Carbohydrate 10 g, Fat 5 g, Cholesterol 76 mg, Saturated fat 2 g, Sodium 196 mg, Dietary Fiber 1 g.