Recipe from the "Biggest Loser" and Jennie-O
FOR MEAT LOAF:
1 small yellow onion, coarsely chopped
1 medium carrot, peeled and coarsely chopped
1 stalk of celery, coarsely chopped
1 chipotle peppers/or two if you want some "heat" on it (canned in adobo sauce)
1 (20-ounce) package Jennie-O extra lean ground turkey breast
1/2 cup quick cooking oats
2 egg whites
FOR TOPPING:
1/4 cup fat free and sugar free ketchup
1 tablespoon chipotle pepper adobo sauce (from canned peppers used in meatloaf)
1 tablespoon brown sugar substitute (such as Splenda)
What to do:
Preheat oven to 350°F. In a food processor, combine onion, carrots and celery. Pulse until finely chopped (or chop by hand). Add chipotle peppers and pulse until just combined. In a large bowl, combine the ground turkey with the pepper and vegetable mixture. Add egg whites and oats; gently mix until combined. Place about 1/3 cup of the prepared meat loaf mixture into 9 wells of a standard size muffin pan that has been lightly sprayed with nonstick cooking spray. Bake for 20 minutes.
Meanwhile, combine all of the topping ingredients in a small bowl; set aside. Remove meat loaves from oven and spoon the topping over each meat loaf. Return meat loaf to the oven and continue to bake for an additional 5-10 minutes or until meat loaf is firm and the internal temperature registers 170°F. Let meat loaf stand for 5 minutes before serving. Makes 9 mini loaves.
Calories: 110
Fat: 1 g
Saturated Fat: 0
Sodium: 180 mg
Protein: 16 g
Cholesterol: 25 mg
Carbohydrates: 6 g
