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Turkey Veggie Meatloaf Cups
We loved these. They're easy to make in advance, plop in the muffin tin then stick in the 'fridge. They were incredibly moist despite using 93/7 lean turkey. Using a large, levered ice cream scoop makes this really easy to portion out. I used the Cuisinart to grate all of the veggies but only used one huge onion which yielded less than the 1.5 cups called for. I drained and very gently squeezed out the excess water from the veggies, minced a few large garlic cloves, used whole wheat couscous (which you don't detect in flavor OR texture), added 1/2 tsp. of salt and used 2 eggs to eliminate any concern about binding (they held together beautifully and came out of the tin easily). The recipe yielded 16 meatloaves using a standard-sized, well-sprayed muffin tin, and I did half w/ bbq sauce and half w/ ketchup. My bean-pole teenage daughter ate 4(!), my husband ate 3 (there were a few more ketchup'd ones as leftovers, so bbq must've been the winner) and we have leftovers for tomorrow night! I'd happily make these again and double the recipe so I could freeze some and have FOUR nights of dinner covered! No WAY does this recipe serve 10; I'd say it'd serve a hungry family of 5 with two or three left over.
7 users found this review helpful
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Reviewed On:
Sep. 26, 2011
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