From the April 2007 issue of Cooking Light magazine. The recipe can easily be doubled to feed 6 (increasing the baking time to 45-50 minutes).
- 1⁄2 cup onion, chopped
- 3 tablespoons dry breadcrumbs
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon Worcestershire sauce
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon dried oregano
- 1⁄8 teaspoon fresh ground black pepper
- 8 ounces ground turkey breast
- 1 large egg white
- 3 tablespoons ketchup, divided
- 1⁄4 teaspoon hot pepper sauce (I used Garlic Tabasco)
- Preheat oven to 350 degrees.
- Heat a small skillet over medium-high heat. Coat pan with cooking spray. Add onion to pan; saute 5 minutes or until slightly browned. Remove from heat; cool slightly.
- Combine onion, breadcrumbs, and next 7 ingredients (through egg white) in a large bowl.
- Stir in 2 tablespoons of the ketchup.
- Spoon about 1/2 cup of the meat mixture into each of 3 muffin cups coated with cooking spray; place muffin tin on a baking sheet. (This is necessary to keep the oven clean, as the juices of the meatloaves tend to bubble up out of the muffin cups and can drip on the floor of the oven.).
- Combine remaining 1 tablespoon ketchup with hot pepper sauce in a small bowl. Brush ketchup mixture over meat loaf tops.
- Bake at 350 for 30 minutes or until a thermometer registers 165 degrees.