Mini Turkey Meatloaves
Make quick, easy, and delicious mini meatloaves topped with a sweet-tangy tomato sauce and baked in muffin cups.
Servings: 12 servings
Equipment
Ingredients
- 8 ounces canned tomato sauce
- 3 tablespoons light brown sugar
- 1 tablespoon spicy brown mustard or Dijon mustard
- 1½ pounds ground turkey (you can also use ground beef)
- 14.5 ounces canned diced tomatoes drained
- 1 small yellow onion finely minced or grated
- ¾ cup panko crumbs
- 1 egg beaten
- 2 teaspoons Italian Seasoning
- 1 teaspoon salt or to taste
- ¼ teaspoon freshly ground black pepper or to taste
Instructions
- Prep. Preheat the oven to 400°F. Lightly spray a 12-cup muffin/cupcake tin with cooking spray and set aside.
- Make the tomato sauce. In a small bowl, combine tomato sauce, light brown sugar, and mustard. Mix until combined and set aside.
- Mix the meatloaf mixture. In a large mixing bowl, combine all remaining ingredients and add 1/4 cup of the tomato sauce mixture to the meat mixture; using a wooden spoon, mix until everything is well incorporated.
- Fill the muffin pan. Divide the meat mixture evenly and place it into the previously prepared muffin pan. Place the muffin pan on a baking sheet.
- Bake. Bake for 25 to 28 minutes or until the internal meatloaf's temperature reaches 165°F.
- Add the sauce. Remove from oven and top each mini meatloaf with two tablespoons of the prepared tomato sauce mixture; bake for an additional 5 minutes or until the sauce is set.
- Cool and serve. Remove from oven and let stand for at least 5 minutes. Plate and serve with remaining tomato sauce.
Nutrition
Serving: 1mini meatloaf | Calories: 136kcal | Carbohydrates: 14g | Protein: 15g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.5g | Trans Fat: 0.01g | Cholesterol: 48mg | Sodium: 376mg | Potassium: 317mg | Fiber: 1g | Sugar: 5g | Vitamin A: 163IU | Vitamin C: 5mg | Calcium: 28mg | Iron: 1mg
