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
18 Tbsp, divided
- Preheat the oven to 350°F. Coat 18 muffin cups (from 2 muffin pans) with cooking spray.
- In a large bowl, combine the bread and milk. Let stand for 10 minutes. Using a fork, mash the bread and milk to make a paste. Mix in the carrots, onion, thyme, salt, black pepper, and eggs. Add the turkey and, using your hands, mix until well combined. Divide the meat among the prepared muffin cups (about ⅓ cup each), loosely packing the cups.
- Bake the meatloaves for 15 minutes. Spread 1 tbsp ketchup over each meatloaf. Bake until the meatloaves reach an internal temperature of 165°F, 5 to 7 minutes.
- Serving size: 2 meatloaves