Lentil Turkey Meatloaf Minis Recipes

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COOKING LIGHT'S TURKEY MINI MEATLOAVES



Cooking Light's Turkey Mini Meatloaves image

From the April 2007 issue of Cooking Light magazine. The recipe can easily be doubled to feed 6 (increasing the baking time to 45-50 minutes).

Provided by Ms B.

Categories     Poultry

Time 40m

Yield 3 serving(s)

Number Of Ingredients 11

1/2 cup onion, chopped
3 tablespoons dry breadcrumbs
1 tablespoon fresh parsley, chopped
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon dried oregano
1/8 teaspoon fresh ground black pepper
8 ounces ground turkey breast
1 large egg white
3 tablespoons ketchup, divided
1/4 teaspoon hot pepper sauce (I used Garlic Tabasco)

Steps:

  • Preheat oven to 350 degrees.
  • Heat a small skillet over medium-high heat. Coat pan with cooking spray. Add onion to pan; saute 5 minutes or until slightly browned. Remove from heat; cool slightly.
  • Combine onion, breadcrumbs, and next 7 ingredients (through egg white) in a large bowl.
  • Stir in 2 tablespoons of the ketchup.
  • Spoon about 1/2 cup of the meat mixture into each of 3 muffin cups coated with cooking spray; place muffin tin on a baking sheet. (This is necessary to keep the oven clean, as the juices of the meatloaves tend to bubble up out of the muffin cups and can drip on the floor of the oven.).
  • Combine remaining 1 tablespoon ketchup with hot pepper sauce in a small bowl. Brush ketchup mixture over meat loaf tops.
  • Bake at 350 for 30 minutes or until a thermometer registers 165 degrees.

TURKEY LENTIL LOAF



Turkey Lentil Loaf image

We made lentil loaf for the vegetarians but all wanted to eat the same thing, so a few changes in my recipe and some pork made a great alternative for those who wanted meat

Provided by icklemiss21

Categories     Poultry

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 7

200 g lean ground turkey
1 tablespoon red pesto sauce
1 (10 ounce) can cream of tomato soup
1 cup lentils (prepared)
150 g mushrooms
1/2 cup breadcrumbs
4 ounces cheese

Steps:

  • Fry ground turkey in a small amount of oil until half booked and add pesto and continue until cooked.
  • Roughly chop mushrooms and add mushrooms and lentils to pan.
  • Fry for approx 5 minutes.
  • Mix in soup mix, transfer to an over proof dish, blend in breadcrumbs.
  • Add grated cheese to top.
  • Bake at 350 for 20 minutes, leaving on broil for the last 3-5 to brown the cheese.

Nutrition Facts : Calories 235.1, Fat 8.8, SaturatedFat 3.9, Cholesterol 37, Sodium 593.5, Carbohydrate 24, Fiber 3.6, Sugar 1.5, Protein 15.8

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