Mini Mummy Meatloaves

Mini Mummy Meatloaves

Oct 28, 2015

Here is a fun & festive meatloaf recipe for you to make this Halloween that is inspired by a Woman’s Day recipe!

Serve it with any of the other Halloween inspired recipes posted on the Live Well blog this month!

Mummy Meatloaf womans day.jpg

Photo Courtesy of Woman's Day

Mini Mummy Meat Loaves

                                      Prep/Cook Time:  45 minutes        Number of Servings: 6

Ingredients:

For the Mashed Potato topping:

  • 1 lb (about 2 medium) Yukon gold or Red potatoes, peeled and cubed
  • 2 large garlic cloves, minced
  • 4 tablespoons plain non-fat Greek yogurt
  • 2 tablespoons low sodium chicken broth
  • 1 tablespoon low-fat milk or unsweetened original almond milk
  • 1 tablespoon olive oil or butter
  • 2 tablespoons parmesan cheese
  • Pinch of salt, optional
  • Dash of white pepper, optional
  • 24 frozen green peas, thawed

For the Meat Loaves:

  • 1 ¼ lb 93% lean ground turkey
  • 1 cup grated zucchini, all moisture squeezed dry with paper towel
  • 2 tablespoon onion, minced
  • 1/2 cup panko breadcrumbs
  • 1 teaspoon Italian seasoning
  • 2 tablespoons ketchup     
  • 2 teaspoons reduced sodium Worchestershire sauce
  • 1 egg
  • ¼ teaspoon salt, optional

Directions:

  1. Preheat oven to 350 degrees and place 12 foil liners into the muffin tin.
  2. Add potatoes to a large pot along with enough water to cover them and bring to a boil.
  3. Cover the pot once it has reached a boil and reduce heat to a simmer and cook for 20 minutes or until they are fork tender.
  4. Drain the potatoes and place them back in the large pot with the minced garlic, Greek yogurt, chicken broth, milk, olive oil, parmesan cheese, white pepper & salt (if using).
  5. Using a potato masher or immersion blender, mash or blend until smooth. Adjust salt and pepper to taste. Keep them on low to stay warm or leave the lid on the pot.
  6. In a large bowl add the ground turkey, zucchini, onion, panko bread crumbs, Italian seasoning, ketchup, Worchestershire sauce, egg and salt (if using).  Combine ingredients until mixed well.
  7. Using a large spoon place the meat & veggie mixture evenly into the 12 muffin tins until they are filled to the top.  Flatten the tops with your spoon by packing them down.
  8. Bake mini meat loaves for about 20-25 minutes or until cooked through and then transfer to a platter.
  9. Transfer warm mashed potatoes to a pastry bag or zip & seal type of bag with a ½ inch Ribbon tip on the end (Tip: cut a small corner off the end of your zip & seal bag) and pipe the potatoes back and forth over the top of each mini meat loaf to resemble a mummy’s wrapping. 
  10. Finish the mummy face by placing 2 green peas on it near the top of one side for the eyes.

Nutrition Facts (per serving, without using salt)

Calories: 328    Protein: 26gm    Total Carbohydrates:  33gm    Fiber:  3.5gm   

Total Fat:   11gm    Cholesterol:    99mg     Sodium:  276mg

Melanie Kluzek, Registered Dietitian for County Market

 



Category: Recipes

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