This version of my mini meatloafs has been inspired by a dish in the style of Florence (Italy). Dishes a la florentine were traditionally made with eggs, fish or white meat and often served with Mornay sauce. Bottom line… these mini meatloafs are loaded with spinach. Spinach has a plethora of micro nutrients that we all need. Some of them are vitamins (A, B2, C, E &K), folate, iron, folic acid and omega-3 fatty acids. As with my Italian style loafs, I added both grated onion and carrot here to keep these hearty and juicy. Serve with quinoa mac n' cheeze (recipe coming soon).
What You Need:
1 lb lean ground turkey
1/3 cup egg whites from carton
16 oz frozen spinach, defrosted and water squeezed out
1 medium onion, grated
1 medium carrot, grated
6-8 garlic cloves (or to taste)
1/3 cup parmesan cheese
1/3 cup Italian parsley, minced
2 tsp red pepper flakes (or to taste)
½ tsp kosher salt and freshly cracked black pepper (or to taste)
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.
Bake for 30-45 minutes, or until no longer pink.
Serves 4-6
Bon Appétit!
Mary
1 comment:
yum yum yum! i love making mini meatloafs in muffin tins.. and this is such a fun twist. the addition of carrots is such a colorful, fun thing. i love adding spinach to my meatloaf, too :)
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