Mini Turkey Meat Loaves

Submitted by CookinwithGas

"Found in the December/January issue 2008 of Taste of Home's Light & Tasty magazine and tweaked a little further...Placed here for safekeeping!"

 

• Ready In: 50mins
• Ingredients: 12
• Serves: 6

ingredients

• 1⁄4 cup egg substitute (Egg Beaters)
• 1 large yellow onion, finely chopped
• 1 small red pepper, finely chopped
• 3⁄4 cup part-skim mozzarella cheese, shredded (divided)
• 3 tablespoons parmesan cheese, grated (Kraft Reduced Fat preferred)
• 1⁄2 cup spaghetti sauce
• 6 tablespoons spaghetti sauce
• 3 tablespoons quick-cooking oats
• 1 teaspoon italian seasoning
• 1⁄4 teaspoon salt (optional)
• 1⁄4 teaspoon black pepper
• 1 lb ground turkey breast (Shady Brook Farms preferred) or 1 lb ground chicken breast (Shady Brook Farms preferred)

directions

1. Preheat oven to 350°F; Coat 6 jumbo muffin cups with PAM.
2. In a large bowl, combine the egg substitute, onion, red pepper, oats, Italian seasoning, salt, pepper, 1/2 cup of the mozzarella, 1/2 cup of the spaghetti sauce, 2 tablespoon of the Parmesan.
3. Crumble raw ground turkey or chicken breast meat over the mixture and mix well; fill the 6 jumbo muffin tins with this mixture.
4. Bake for 20 minutes and drain; Top EACH loaf with 1 tablespoon of the spaghetti sauce, 2 teaspoons of the mozzarella and 1/2 teaspoon of the Parmesan.
5. Bake 5-10 minutes or until a meat thermometer, placed in the center of each "muffin" reads 165°F and cheese is melted.
6. Let stand for 5 minutes before removing from the pan; Serve the loaves with extra spaghetti sauce on the side.
7. NOTE: excellent candidate for OAMC; freeze after step 3; when ready, thaw 24 hours in advance in refrigerator; then continue from step 4.