Here’s a great way to cook meatloaf fast. Dividing the meatloaf into muffin cups slashes cooking time to less than 20 minutes and allows for better portion control. For this recipe, I used an assortment of sautéed vegetables and ground turkey breast (not regular ground turkey which is higher in saturated fat). The vegetables lighten-up the meatloaf and give the turkey breast much-needed moisture.
First, sauté a chopped onion for a few minutes, then add diced carrot, red bell pepper and minced garlic. Add chopped mushrooms and sauté until vegetables have softened and liquid has evaporated, about 10 minutes. Set aside.
In a large bowl, mix ground turkey breast with one egg, a tablespoon each of mustard, ketchup and olive oil. Add a splash of Worcestershire sauce and some cracked pepper. Mix-in about ½ cup of panko crumbs or whole wheat bread crumbs and the sauteed vegetable mixture. Mix until combined (don’t over mix). Note: The ratio of vegetables to ground turkey is about 1:1.
Spray muffin pan with cooking spray. Using an ice cream scoop, place the mixture into 12 muffin cups. Bake in a 425 degree oven for 15-20 minutes.
Nutrition Note: By adding several different vegetables to the meatloaf itself, your meat serving can also count toward your 5-9 daily vegetable servings. Add a side of steamed veggies and a salad and you’ve met 1/2 your recommended daily servings of vegetables.