Do you ever forget about recipes you love? This week with our Jennie-O Turkey Meatloaf talk, I was reminded of one of my favorite recipes from my days of weight loss past.
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I picked this recipe up on the Weight Watchers eTools and have made it many times over the years. It’s an easy alternative to meatloaf, and I think that kids would love the muffin-sized meatloaves, too!
This week, I made it with a little flavor variation… and loved all three versions!
Meatloaf Muffins
Makes 12 Muffins
INGREDIENTS
1 lb. lean ground turkey
1 box Stove Top Stuffing
(I think Savory Herbs flavor works best)
2 egg whites
1 cup water
1/2 onion, finely chopped (optional)
ketchup or barbecue sauce (optional)
Cooking Spray
INSTRUCTIONS
1. Preheat oven to 400 degrees. Combine all ingredients in a large bowl.
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| As usual, I made just 1/2 the recipe |
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| I tried to use a spoon to combine, but ended up having to go in with my hands |
2. Spray a muffin tin with cooking spray. Divide mixture amongst the muffin pan.
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| I made slightly smaller muffins, as you can see, as half of the recipe would have made 6 muffins |
3. Optional: Top the muffins with a drizzle of ketchup or barbecue sauce prior to baking. I decided to kick it up a notch… with a few sauces I had in the fridge.
I used ketchup, of course… but I also had two homemade sauces I love on hand: Neely’s Barbecue Sauce and a Mustardy Barbecue Sauce.
4. Bake at 400 degrees for 30-35 minutes.
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| Look how good they look coming out of the oven |
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| Of the three flavors, I definitely liked the Neely’s version the best – – Yum-O! All were REALLY GOOD though! |
PER 1 MUFFIN SERVING:
CAL: 120; PROTEIN: 10g; FAT: 4g; CARB: 11g