Mini French Onion Meatloaves

Ingredients:

1 lb. lean ground turkey
1 egg
1 c. Panko
1 pkg. onion soup mix
1/2 tsp. pepper
1/2 c. Ketchup

Preheat the oven to 375 degrees. Line a baking sheet with tinfoil. Spray with nonstick spray. In a medium size bowl, mix together the turkey, egg, Panko, onion soup mix and pepper. Form into two equal size ovals. Place on the tinfoil and spread the top of each with Ketchup. Bake for 40 minutes. Let slightly cool and serve.

Mini Turkey Meatloaves with Brussels and Potatoes

I know many people are a huge fan of one-pot recipes to where everything cooks in the same pot at the same time. You end up with very little dishes and you never have to worry about having to reheat something that gets done quicker than the rest of your meal. This recipe, although baked in the oven, and not in a pot, has the same theory. Your veggies, starch AND meat are cooked next to each other in the oven, on the same temperature, and for the same amount of time!

Ingredients:

1 lb. lean ground turkey (Jennie-O, 93% lean)
1 egg
1/4 c. chopped onion
1/4 c. Italian-seasoned breadcrumbs
3 Tbs. ketchup, divided
1 tsp. Worcestershire sauce
1/2 tsp. smoked paprika
1/2 tsp. garlic powder, divided
3/4 tsp. salt, divided
3/4 tsp. fresh cracked pepper, divided
1 lb. small potatoes, cut in half (such as fingerling, purple, redskin, etc)
2 Tbs. extra-virgin olive oil
1 lb. mini Brussels sprouts (or normal size)

Preheat the oven to 425 degrees.  Line two baking sheets with tinfoil, going up over the edges of the pan (or curving the edges up to catch any liquid) and spray with non stick cooking spray. Set aside. In a large bowl, add the paprika, 1/4 tsp. garlic powder, salt and pepper together. Add the potatoes and toss. Drizzle with 1 Tbs. olive oil and stir together until all of the potatoes are coated. Pour onto half of one of the prepared pans and spread into a single layer. In the same bowl you just used, toss the Brussels sprouts, 1 Tbs. oil and a pinch of salt and pepper together. Pour onto the other side of the pan next to the potatoes and spread out in an even layer.

In a medium size bowl, combine the ground turkey, egg, onion, breadcrumbs, 2 Tbs. ketchup, Worcestershire, 1/4 tsp. garlic powder, 1/4 tsp. salt and pepper together (I like to use my hands) until everything is well incorporated. Divide the mixture into four equal parts and with each part, form into an oval shape, about 1 inch high and around 4 inches long. Make sure all of them are roughly the same shape so that the cooking time is even. Place the mini meatloaves on the other prepared sheet. Brush around a teaspoon of ketchup on top of each meatloaf. Place the meatloaf on the lower rack, and the vegetables on the higher rack and cook, both at the same time, for 30-32 minutes until the potatoes are tender and the meatloaf is cooked through. Remove from the oven and let cool slightly before serving.

(This recipe makes four servings, and each serving, which includes one mini meatloaf, 1/4 of the potatoes and 1/4 of the Brussels sprouts, is around 10 Weight Watchers Points Plus.)

Mini Cudighi Mummies

In Ishpeming (small town that I live in, in the UP of Michigan), Cudighi is a huge thing here. A lot of sandwiches that you can get at the many Italian restaurants in this town is a cudighi that comes with Mozzarella cheese and pizza sauce. These mummies are a somewhat tribute to those flavors. Even if you have to substitute for ground beef or turkey, the flavors will still be amazing. I recommend serving this with some warmed up pizza sauce!

Ingredients:

2 lb. ground cudighi (could use ground beef or turkey with Italian seasoning added)
1/3 c. green onion, chopped
1/2 c. Italian style bread crumbs
2 tsp. garlic salt
1/4 tsp. fresh cracked pepper
3 Tbs. Egg Beaters
1/2 c. shredded Parmesan cheese
1 1/2 c. shredded Mozzarella
2 cans Pillsbury reduced fat Crescent Rolls
Mustard (for eyes)

Heat the oven to 350 degrees. Line a large baking pan/sheet with tinfoil and spray with non stick cooking spray. In a large bowl, mix the cudighi, green onion, bread crumbs, seasoning, Egg Beaters, and cheese together until well combined. Form the meat mixture into eight ovals. Unroll the crescent roll dough and divide into the eight perforated rectangles.

Sprinkle a small amount of flour on your work surface and place one of the rectangles on the flour. Using a rolling pin, roll the dough out into a larger thin rectangle. Leaving a two inch space in the middle, cut strips on each of the sides (length wise, mine was anywhere from 7-11). They do not have to have an even number of strips on each side, it's a random mummy pattern. Place the meatloaf oval in the center of the crescent dough. Wrap the dough strips over to the other side of the meat in a random pattern and tuck any pieces that overhand underneath. Make sure to leave a small gap to "draw" some eyes later.
 
Repeat the above process for the other seven mummies.  Place on the prepared pan. Bake in the oven for 26-28 minutes. You may have to sacrifice a mummy to cut in to make sure the cudighi is fully cooked, depending on how thick you make the meat loaves. When they cool slightly, add mustard, ketchup or pizza sauce eyes.

Cocktail Turkey Meatloaf

Ingredients:

1 1/4 lb. ground turkey (lean Jennie-O)
1/2 c. bread crumbs
1 egg
1/2 onion, diced
2 Tbs. Worcestershire sauce
1 Tbs. garlic powder
1 tsp. salt
1 tsp. fresh ground pepper
1/2 c. grape jelly
1 jar chili sauce

Preheat the oven to 350 degrees. In a small saucepan, heat the jelly and chili sauce together and stir until combined. Meanwhile, in a medium size bowl, mix the remaining ingredients together, including about 1/2 c. of the sauce. Pour into a prepared glass loaf pan, spreading out evenly. Top with 1 c. sauce and spread. Bake for 1 hour. Drizzle with the remaining sauce.

Teriyaki Turkey Meatloaf

Ingredients:

1 1/4 lb. lean ground turkey, Jennie-O
3/4 c. Panko
1/2 c. diced red onion
1 small diced zucchini
1 1/2 tsp. salt
1 tsp. fresh black pepper
1 large diced carrot
2 Tbs. Egg Beaters, original
3 Tbs. Teriyaki sauce
1 tsp. soy sauce


Preheat the oven to 350 degrees. Spray a large loaf pan with non stick cooking spray and set aside. Meanwhile, in a large bowl, mix all of the ingredients together with your hands or a spatula. Spread out and press down in an even layer in the loaf pan. Bake uncovered for 50 minutes to an hour. Let cool for at least 10 minutes before slicing and serving.

(Makes 4 servings, 6 WW points per serving)

BBQ Turkey Meatloaf

Ingredients:

1 medium onion, chopped and sauteed
1 lb. 85% lean ground turkey (I used Butterball)
3/4 c. Panko
1 1/2 tsp. salt
1/2 tsp. pepper
4 Tbs. Sweet Baby Ray's BBQ Sauce, divided
2 Tbs. Egg Beaters Egg Whites
1/4 c. shredded reduced fat cheddar cheese
2 Tbs. Parsley, chopped

Preheat the oven to 350 degrees. Spray a loaf pan with non stick cooking spray and set aside. In a large bowl, mash together the ground turkey, cooled chopped sauteed onion, Panko, salt, pepper, 2 Tbs. BBQ sauce and egg whites (I used my hands). Pour into the loaf pan and spread out smoothly. Top the loaf with the 2 remaining tablespoons of BBQ sauce and spread out in a thin layer. Bake for 50 minutes in the oven. Top with the shredded cheese and Parsley. Bake for another 10 minutes. Let the meatloaf cool for 10 minutes in the pan before slicing. (Makes 4 servings of two slices per serving, 8 WW points per serving.)