Makes 8 mini meatloaves (serving size = 2 meatloaves)
INGREDIENTS
DIRECTIONS
Preheat oven to 425°F. Liberally coat muffin tray with oil spray and set aside.
Coat a large skillet with oil spray and sauté the onions, peppers, and carrots over medium heat until soft, 8 to 10 minutes. Remove the skillet from the heat and allow the vegetables to cool to room temperature.
In a large bowl, add the ground turkey, egg whites, cooled vegetables, ketchup, thyme, sage, salt, and pepper. Using your hands, mush the ingredients together until they are fully incorporated. Divide the meat mixture between 8 muffin cups, smoothing the tops of each mini-meatloaf to make it level. Bake for 20 to 25 minutes. NOTE: The mini meatloaves will generate some mushy goo on the top…simply wipe it off and discard after they cool.
Cooked mini meatloaves may be individually wrapped and frozen for up to 2 months.
Nutrition Information
Calories – 240
Protein – 34 g
Total Fat – 6 g
Saturated Fat – 1 g
Cholesterol – 85 mg
Sodium – 465 mg
Carbohydrate – 12 g
Fiber – 2.5 g
Kissimmee
Florence Henderson and nutrition expert Joy Bauer prepare a gourmet Chicken Vegetable Curry, and Mariette Hartley goes the extra mile while volunteering with Meals on Wheels in Kissimmee.
LA II
Host Florence Henderson and nutrition expert Joy Bauer demonstrate how to prepare a veggie frittata and a vanilla pumpkin pudding, and former game show host Bob Eubanks brings smiles and nutritious meals to seniors in need.
In Stanley on the Go, host Stanley Siegel takes us headlong around the globe: whether he’s on a camel in Giza, the deck of a Navy aircraft carrier off San Diego, riding a speeding motorbike through the streets of Moscow, each episode is a tour de force with a force of nature.
Danger Zone is a dynamic series that gives RLTV viewers an insight into terrorism, foreign policy, democratic movements and the workings of intelligence agencies worldwide. The program lifts the veil on the world of espionage and the covert missions behind many of today’s news events.