This is an all-time favorite of mine. Make em, freeze em in baggies and nuke em fast for lunch! YUMMMMMM
Not Your Mother's Meatloaf - Laura Creavelle, M&F July 2004
15-16 oz extra lean ground turkey (I used purdue 99% fat-free)
3 tbsp yellow cornmeal
1/2c minced onion
1/4c egg substitute (or 2 egg whites)
1 medium jalapeno pepper, seeded and minced
3/4 tsp salt
1/2c mild or hot salsa (your pick!) salsa verde is good, too!
nonstick cooking spray
Preheat oven to 375 degrees and spray 4 large muffin cups with cooking spray. In a medium bowl, mix together everything but the salsa. Mix well. Divide mixture into four equal amounts, place in prepared muffin cups. Bake 20 - 25 minutes, until done (thermometer should read 165).
Serve topped with 1 tbsp salsa.
Per mini-meatloaf:
170 calories
29g protein
9g carbs
4g fat
1g fiber
This recipe is very tasty, not as spicy as it sounds and is good over rice. Place the mini-loaves in seperate baggies with 1/2 to 1 cup rice and you have made 4 meals for the coming week
Made these in bulk tonight - so tasty and easy! and per serving, very inexpensive.
ReplyDeleteTo make 24 servings at once (bakes in two batches unless you have a convection oven):
In a very large bowl, combine:
6 lbs lean ground turkey
3 medium/large onions, grated/chopped finely in food processor
1c plus 2 tbsp cornmeal
2-3 medium jalapenos, seeded and minced finely
6 eggs or 1 1/2c egg substitute or 12 egg whites
4 1/2 tsp sea salt
3c salsa of choice
spray 2 - 12 muffin tins with cooking spray.
Mix it all very thoroughly by hand or wooden spoon... distribute equally into muffin tins and bake each tin 35 minutes, or until internal temperature reaches 160 degrees.