Muffin Cup Meatloaf with a Kick

Growing up I hated meatloaf.  It seems people usually either love it or hate it.  Years ago I ran across a recipe in my monthly Cooking Light magazine for mini turkey meatloaves and decided to give it another chance.  Michael is a meatloaf fan so he offered some encouragement.  The result was an amazing juicy individual meatloaf muffin with a kicked up ketchup topping.  I am now a huge meatloaf fan and we make these routinely in the cooler months.  You can make the meatloaf the night before or in the am and make a satisfying easy evening meal after a busy day. We keep it traditional with the sides, corn and mashed potatoes are a must.  And I like to throw in some wilted spinach if we have any fresh spinach because the girls love it and two veggies are better than one!

Recipe Modifications

• Added hot sauce to meat mixture, around 1 teaspoon
• Doubled the recipe
• Used extra large muffin pan, so doubled recipe made 6 meat muffins
• Used 1 teaspoon dried parsley instead of fresh
• Used 1/2 cup pasteurized eggs instead of egg whites.  These are made from 99% egg whites
• Squirted ketchup on muffins then added a dash of hotsauce to each and swirled with a spoon
• Cooked 40 minutes due to increased size of muffins instead of 30 minutes
• I have to admit that I no longer measure anything when making this recipe but I did for this meal and it turned out extra yumm!

Ingredients

Cooking Spray

1/2 cup chopped onion

3 tablespoons dried breadcrumbs

1 tablespoon fresh parsley

1 teaspoon Worcestershire sauce

1/4 teaspoon salt

1/4 teaspoon dried oregano

1/8 teaspoon freshly ground black pepper

8 ounces ground turkey breast

1 large egg white

3 tablespoons ketchup divided

1/4 teaspoon hot pepper sauce

Recipe

This recipe comes from my favorite source Cooking Light. Not diet food, but food that is conscious of health without losing any flavor. Food for life! 

This recipe is not online but was originally printed in Cooking Light April 2007 under Turkey Mini Meat Loaves.

1. Preheat oven to 350 degrees
2. Heat a small skillet over medium-high heat.  Coat pan with cooking spray.  Add onion to pan and saute 5 minutes or until lightly browned.  Remove from heat and cool slightly.
3. Combine onion, breadcrumbs and next 7 ingredients (through egg white) in a large bowl.  Stire in 2 tablespoons ketchup.  Spoon about 1/2 cut meat mixture into each muffin cup coated with cooking spray; place muffin tin on baking sheet.  Combine remaining 1 tablespoon ketchup and hot pepper sauce in small bowl.  Brush ketchup mixture over meat loaf tops.  Bake at 350 for 30 minutes or until a thermometer registers 165 degrees.  

Yield: 3 servings.  Serving size 1 loaf.  Calories 142 (10% from fat); Fat 1.5 g (sat 0.4g, mono 0.1g, poly 0.2g); protien 20.2 g; carb 12g; fiber 0.8g; chol 30 mg; iron 1.2mg; sodium 508mg; calc 28mg