Meatloaf Veggie Sliders

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.

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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.

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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.

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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.

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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.

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