Dashingdish.com
Estimated time: 50 minutes
Estimated time: 50 minutes
Ingredients
| 2 slices | Light whole grain bread, torn into pieces |
| 1.25 lbs | Lean ground turkey or lean ground beef |
| 1/2 cup | Carrots, peeled |
| 3/4 cup | Red bell pepper |
| 1/4 cup | White onion |
| 1 | Egg |
| 1/2 cup | Ketchup (I used low sugar Heinz ketchup) |
| 1 tsp | Mustard |
| 1/4 tsp | Salt |
| 1/8 tsp | Black pepper |
| 2 tbs | BBQ sauce |
| 1/2 tsp | Garlic powder |
| For the Topping: | |
| 1/4 cup | Ketchup |
| 1 tbs | BBQ sauce |
| 1/2 tsp | Mustard |
Method
1. Heat oven to 375 degrees. Spray a 12 cup muffin tin with non-stick spray, or line with silicone muffin cups. Place bread in food processor and pulse until the bread is the texture of fine crumbs. Transfer bread crumbs to a medium bowl, and mix with ground meat.
2. Place carrots, onion and red pepper in the food processor and pulse until the veggies are finely chopped. Add veggies to meat and bread mixture, using your hands to mix well. Add egg, ketchup, mustard, salt, pepper, BBQ sauce, and garlic powder. Use hands to combine mixture thoroughly. Divide mixture among 12 muffin tins, (or place in a loaf pan for traditional meatloaf.)
3. For the topping, combine ketchup, BBQ sauce, and mustard in a small bowl, and stir until combined.
4. Brush mixture over each individual meatloaf, and place muffin tin in the oven. Cook until a meat thermometer inserted in the center reads 160 degrees, or until the meat is no longer pink in the center of the muffins, which takes about 35-45 minutes. If the tops get too dark, cover with foil, and continue baking.
1. Heat oven to 375 degrees. Spray a 12 cup muffin tin with non-stick spray, or line with silicone muffin cups. Place bread in food processor and pulse until the bread is the texture of fine crumbs. Transfer bread crumbs to a medium bowl, and mix with ground meat.
2. Place carrots, onion and red pepper in the food processor and pulse until the veggies are finely chopped. Add veggies to meat and bread mixture, using your hands to mix well. Add egg, ketchup, mustard, salt, pepper, BBQ sauce, and garlic powder. Use hands to combine mixture thoroughly. Divide mixture among 12 muffin tins, (or place in a loaf pan for traditional meatloaf.)
3. For the topping, combine ketchup, BBQ sauce, and mustard in a small bowl, and stir until combined.
4. Brush mixture over each individual meatloaf, and place muffin tin in the oven. Cook until a meat thermometer inserted in the center reads 160 degrees, or until the meat is no longer pink in the center of the muffins, which takes about 35-45 minutes. If the tops get too dark, cover with foil, and continue baking.
Nutrition Breakdown
| 12 | Mini Meatloaves |
| 90 | Calories Per Meatloaf |
| 4 g | Fat |
| 5 g | Carbohydrate |
| 1 g | Fiber |
| 1 g | Sugar |
| 11 g | Protein |
| 2 | WWP+* |
*Weight Watchers Points per serving
