I am so glad it’s finally Friday. This week has been a long one and I am in dire need of some R & R. After a week out of the kitchen, I was so happy to turn my oven back on and get back to it. And what better way to get back in the swing of things than with the Blogger’s Choice recipe swap, hosted by my good friend Sarah!
I was given the blog Jenna’s Cooking Journey, and after looking through several of her recipes I found these little meatloaves, using turkey, and thought they would be a great healthy and hearty meal to end my week with. As with any meatloaf it takes a little while to cook, but it’s still good for a weeknight meal. It had great flavor, was very moist, and the sauce on top was perfectly spicy! I had enough left over for lunch the next day, and dinner with a friend the next night. Perfect for me, or for a family of four for dinner!
Thanks to Jenna for a great recipe, and make sure to check Sarah’s blog next week for the round-up!
Mini Turkey Meatloaves
Source: Jenna’s Cooking Journey
- 3/4 cup milk
- 1 Tbsp Italian seasoning
- 1 cup shredded Cheddar cheese
- 1/2 cup quick cooking oats
- 1 tsp salt
- 1 lb ground turkey
- 1 1/2 cup Ketchup
- 1/3 cup Brown Sugar
- 1 tsp Dry Mustard
- Tabasco To Taste
- Preheat oven to 350 degrees F and spray 4 small ramekins with cooking spray.
- In a large bowl, combine the egg, milk, cheese, oats and salt. Add the ground turkey and mix well.
- Divide the mixture between the prepared ramekins and bake, uncovered for 35-45 minutes, until cooked through. Remove from the oven and allow to cool slightly. Turn the ramekins upside down onto serving plates.
- Meanwhile, heat a small saucepan over medium heat add the ketchup, brown sugar, mustard and tobasco and stir until well combined and heated through.
- Spoon sauce over the tops of the meatloaves and serve immediately.