Sunday, June 5, 2011

Mandy's Magnificent Mini Meatloaf

I have experimented with preparing meatloaf a lot over the last five years.  I've made the fattening Paula Deen version.  I've made the no-flavor, too healthy kind.  I've put a little bit of this and that, using practically every ingredient from my cupboard.  Finally I think I have created the perfect blend of tasty, moist and healthy ingredients that puts a new twist on this classic dish. 

I made this recently for our guests who visited over Memorial day weekend.  They all really raved about it.  At first I thought they were just being nice and polite but my brother-in-law raided our kitchen for a midnight snack and he chose these mini meatloaves over chocolate brownies!!!  Therefore, you know they must be good and worth sharing here....

This photo doesn't do this delicious meatloaf justice but my camera phone is all I have right now!  Trust me, it is mmm, good!

Mandy's Magnificent Mini Meatloaf

(Serves 6)

1 and 1/2 lbs of ground turkey
1 cup of shredded carrots
1/2 cup of pureed spinach
1 red onion, chopped finely
1 cup of Italian seasoned bread crumbs
2 eggs (or 1/3 cup of egg whites)
1/3 cup of water
1/3 cup of ketchup
2 garlic cloves, minced
1 tsp Worcestershire sauce
1 tsp soy sauce
1 tsp garlic powder
1 tsp onion powder
1/2 tsp salt
1/4 tsp pepper
1 dash of Cajun seasoning (optional)

Meatloaf glaze:
1/3 cup of ketchup
1/4 cup of light brown sugar
4 tsp of apple cider vinegar

Preheat oven to 350 degrees.  Grease a mini bread loaf pan and/or muffin pan generously with cooking spray.  In a large bowl combine all the ingredients except the ones used for glaze.  Using your hands is best.  Press the meat mixture into the mini- bread loaf or muffin pan.  To prepare the glaze:  In a small bowl, mix and stir the glaze ingredients: ketchup, brown sugar and vinegar.  Pour or brush the glaze over the meatloaf tops.  If there is any excess, use it for dipping or last-minute glazing once the meat is cooked through. 

Place meat loaf in the oven.  Bake for 35 to 45 minutes or until cooked through. 
Let cool for about ten minutes.  
Freeze leftovers in plastic containers.  At a later time, you can move the frozen slices of meatloaf into plastic storage bags.  Meatloaf will keep in the freezer for up to four months.  Reheat in microwave.  

Note:  You can cook this as one big loaf if you like.  Baking time will be closer to an hour however.  I just prefer it in the smaller size.  It cooks faster and comes out just perfectly! 

If you're feeding a large crowd or if you want to prepare ahead, then you can double this recipe and automatically freeze them.  This tastes even better the second time around!   :-)   Enjoy!

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