With a craving for Italian and a pound of ground turkey in the fridge, I got to work. You may be wondering why on earth I would want to put carrots in a meatloaf… The answer is simple. Grated carrot will not only keep your meat extra juicy, it will bulk up this meal with extra vitamins and minerals (vitamin A and beta carotene). To save time, you could buy them pre-grated. In addition to grating the carrots, I decided to grate the onion for an extra, extra juicy meatloaf. Serve with mashed potatoes.
What You Need:
1 lb lean ground turkey
1 medium carrot, grated
1/3 cup egg white (or one whole egg)
½ cup loosly packed Italian parsely, minced
6-8 cloves garlic (to taste), minced
¼ large red onion, grated or finely chopped
1 medium tomato, seeds removed and finely chopped
3 Tbs sundried tomatoes packed in oil, sliced (optional)
2 tsp red pepper flakes (to taste)
½ tsp kosher salt and freshly cracked black pepper
What To Do:
Heat the oven to 350* and spray the inside of a muffin pan with nonstick cooking spray. Combine all ingredients in a bowl and gently mix with hands.
Divide mixture evenly among the 12 cups and sprinkle with more red pepper flakes.
Bake for 30-45 minutes, or until no longer pink. Serve with mashed potatoes.
Serves 4-6
Bon Appétit!
Mary
3 comments:
oh i LOVE the idea of an italian style meatloaf! this will be great in the winter when its time to turn on the stoooveee :) thanks girl!
I LOVE your presentation and how the colors just pop.
You Mini meatloaves look amazing - need to try them.
P.S. LOVE the new recipe tab too :)
Glad you ladies like them :D Let me know if you do try them out, would love to see how yours turned out! -M
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