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Mini Turkey Meat Loaves

From Soap Opera Cafe, by Robin Mattson


2 slices firm-textured white bread (such as Pepperidge Farm or Arnold Health Nut bread), crusts removed
⅔ cup low-fat milk (or fat-free half-and-half)
1 small onion, minced
½ medium green bell pepper, minced
5 ounces white button mushrooms, thinly sliced (about 1 cup)
1 garlic clove, minced
1 teaspoon salt
½ teaspoon freshly ground black pepper
1⅓ pounds lean ground turkey
1 egg white, lightly beaten
3 Tablespoons tomato sauce
1 Tablespoon Dijon mustard
2 teaspoons Worcestershire sauce
¾ teaspoon dried thyme
¾ teaspoon paprika

Tear the bread into small pieces and place in a small bowl. Pour the milk over the bread and let soak while you prepare the other ingredients.

Preheat the oven to 350° F.

Coat a nonstick skillet with nonstick cooking spray and heat over medium heat. Add the onion, green pepper, and mushrooms and cook, stirring often, 5 minutes. Add the garlic and cook until the vegetables are soft, about 2 minutes longer. Remove from the heat and season with the salt and pepper.

Place the ground turkey in a medium bowl. Squeeze any excess milk from the bread and add the bread to the turkey. Blend well. Add the egg white, tomato sauce, Dijon mustard, Worcestershire sauce, and thyme. Scrape the cooked vegetables and mushrooms into the bowl and use your hands or a wooden spoon to mix thoroughly.

Divide the mixture into 6 equal portions and form into plump individual loaves. Place the loaves on an aluminum foil-covered baking sheet and dust the tops with paprika.

Bake the mini meat loaves for 30 minutes. Serve hot, at room temperature, or cold.

Makes 6 servings.


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