Muffin-Pan Turkey Meatloaves
Whole wheat french bread
3 oz, cut into 1⁄2-inch cubes (about 3 cups)
2% reduced fat milk
2 medium, coarsely grated (about 1⅓ cups)
½ medium, coarsely grated (about 1⁄3 cup)
2 large egg(s)
Uncooked 99% fat-free ground turkey breast
1 cup(s), plus 2 tablespoons, divided
- Preheat oven to 350°F. Coat 18 muffin cups (in 2 muffin pans) with cooking spray. In a large bowl, combine bread and milk; let stand 10 minutes. Mash bread mixture with a fork to form a paste. Mix in carrots, onion, thyme, salt, pepper, and eggs. Add turkey; mix with hands until well combined.
- Divide mixture evenly among prepared muffin cups (about ⅓ cup each), loosely packing in cups. Bake at 350°F for 15 minutes. Spread 1 tbsp ketchup over each meatloaf. Bake until meatloaves reach an internal temperature of 165°F, 5 to 7 minutes.
- Per serving (2 meatloaf “muffins”)