There is something about meatloaf that is so comforting and
enjoyable – especially when you have a good recipe. If you are looking for an
exceptional recipe for meatloaf, this one is for you!
When I make meatloaf, I find it makes way too much for my
family even when we plan to eat it for two dinners, and then I end up throwing out
the leftovers. I HATE to throw away good food. To solve this problem I recently
made mini meatloaves. I used a ½ cup measuring cup to help portion and shape
the meatloaves. We ate what we wanted and then I froze the rest for another
time – truly amazing!!
Mini Greek-Style Turkey Meatloaf
Made 12 mini meatloaves
INGREDIENTS
2 teaspoons
extra-virgin olive oil
1 small red
onion, diced small
2 garlic
cloves, finely chopped
2 large
celery stalks, diced small
½ tsp. black
ground pepper
2 pounds
ground turkey (or ground chicken works too)
1 large egg
½ cup bread
crumbs
4 ounces
feta, crumbled (1 cup)
1/4 cup
fresh dill, chopped
DIRECTIONS
- Preheat oven to 350 degrees.
- In a medium skillet, heat oil over medium heat. Add onion, garlic, and celery and cook, stirring occasionally, until vegetables are soft, 7 minutes. Season with salt and pepper.
- In a large bowl, combine vegetables, turkey, egg, bread crumbs, ½ teaspoon pepper, feta and dill. Using your hands, mix until combined.
- Using a ½ cup measuring cup, scoop ½ cup portions of the meatloaf mixture onto a parchment-lined rimmed baking sheet.
- Bake until cooked through, 30-35 minutes, until the meat reaches an internal temperature of 74°C/165°F.
Shannon RD
Registered Dietitian
Original recipe from http://www.marthastewart.com/897816/greek-style-turkey-meatloaf
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