Mini Turkey Meatloaves

Who doesn't love meatloaf?! Well..on second thought I can think of a few that don't...but, that is beside the point..I LOVE meatloaf! When I think of comfort food, meatloaf is definately one of the first things that I think of. This recipe is made with lean ground turkey that is very flavorful, is the perfect portion size, and looks too cute to eat...almost:) The mini meatloaves are packed with spinach, onions, and finished with a sweet and spicy glaze. This recipe comes from the TV show Cook Yourself Thin on Lifetime. I changed the glaze, because I didn't have any hot sauce (which the recipe calls for), so I used cumin instead. The glaze was wonderful! I made the comment that I plan to make the glaze in the future just to dip stuff in. Along with these meatloaves I made some roasted potatoes, which is also posted.
MAKES 4 SERVINGS
Ingredients:
1 slice whole-wheat bread
1/2 cup skim milk
1 teaspoon olive oil
1 onion, diced (I only used 1/2 a yellow onion and it was plenty!)
5-ounce bag baby spinach leaves
1 1/4 pounds ground turkey
2 tablespoons finely grated Parmesan
1 large egg
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon freshly grated nutmeg

For Glaze:
3 tablespoons ketchup
2 teaspoon Worcestershire sauce
1/8 tsp ground cumin (go easy on it..a lot goes a long way)
Directions:
1.Preheat oven to 375 degrees.
2. Grind the bread in a food processor until fine crumbs form. Transfer to a large bowl, and pour milk over crumbs.
3. Heat 1 teaspoon oil in a large skillet, preferably nonstick, over medium heat. Add onion and cook, stirring occasionally, until softened and golden, about 5 minutes. Add spinach, and stir until just wilted, about 30 seconds. Transfer to bowl with soaked crumbs. Add the turkey, cheese, egg, salt, pepper and nutmeg. Combine the mixture with your hands until well mixed; it will be quite wet.

4. Pack 1 cup of the mixture into a 1-cup dry measuring cup. Invert the cup onto a rimmed baking sheet, gently shaking the cup to release the mixture. Gently pat the mound to smooth its shape. Repeat three times with remaining mixture. Bake mini meatloaves until cooked through and golden, about 40 minutes.

5. While the meatloaves are cooking, make the glaze: In a small bowl combine the ketchup, cumin, and worcestershire. Brush over meatloaves with about 10 minutes remaining in the cooking time.














Calories per serving, meatloaves: 227