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Mini Turkey Meatloaves with Barbecue Sauce


I'll agree that Rachael Ray can be a nagging voice on the TV for even a 30-minute meal. But, the gal sure can cook. I took her Meatloaf Muffin recipe and doctored it up for a healthier alternative. This quickly became a staple in my health-conscious household. You make the meatloaf in a muffin tin so portion control is easy as pie.

* Makes 10 mini loaves
3 Weight Watchers Points per loaf (approx.)

1 lb ground turkey (not turkey breast)
1 small onion, finely chopped (about 1/2 cup)
1 celery rib, finely chopped (about 2 tablespoons)
1/2 green bell pepper, finely chopped (about 1/4 cup)
1 large egg, beaten with a splash of milk
3/4 cup plain panko breadcrumbs
1/2 tablespoon steak seasoning, I prefer 
McCormick's Montreal Brand

1/2 cup barbecue sauce
1/2 cup salsa
1 tablespoon Worcestershire sauce
Olive oil for greasing the pan

  • Preheat oven to 450 degrees and brush a 12-muffin tin with olive oil.
  • Put the ground turkey in a large bowl.
  • Add the onion, celery, bell pepper, egg, breadcrumbs and steak seasoning to the bowl.
  • In a separate small bowl, mix together the BBQ sauce, salsa and Worcestershire. Pour half the sauce mixture into the bowl with the meat.
  • Mix the meatloaf together with your hands.
  • Using an ice cream scoop, fill the muffin tin and top each loaf with the remaining sauce.
  • Bake for 20 minutes.

Tips & Tricks

  • The food processor is a huge time saver here. Instead of individually chopping the onion, celery and bell pepper, I add all three to the food processor at once and pulse until finely chopped. 


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