Sun-Dried Tomato & Mozzarella Meatloaf Minis

Oct 8 2019
Muffin-pan meatloaf is basically perfect. Portion-controlled, made from lean meat, and loaded with yummy add-ins! This new recipe merges fresh Mediterranean flavor with comfort-food satisfaction…

Hungry Girl's Healthy Sun-Dried Tomato & Mozzarella Meatloaf Minis Recipe

Print Sun-Dried Tomato & Mozzarella Meatloaf Minis Print

1/12th of recipe (1 meatloaf mini): 106 calories, 4g total fat (1.5g sat. fat), 202mg sodium, 6.5g carbs, 1g fiber, 2g sugars, 11g protein

Prep: 15 minutes
Cook: 35 minutes


1 lb. raw lean ground turkey (at least 93% lean)

1 cup finely chopped onion

1/2 cup chopped bagged sun-dried tomatoes (not packed in oil)

1/2 cup panko breadcrumbs

1/3 cup (about 3 large) egg whites or fat-free liquid egg substitute

1/4 cup chopped fresh basil, or more for topping

1 tbsp. chopped garlic

1/2 tsp. Italian seasoning

1/2 tsp. onion powder

1/2 tsp. salt

1/4 tsp. black pepper

3/4 cup shredded part-skim mozzarella cheese


Preheat oven to 375 degrees. Spray a 12-cup muffin pan with nonstick spray.

In a large bowl, combine all ingredients except mozzarella. Mix thoroughly. Evenly distribute among the muffin cups, and smooth out the tops.

Bake until firm with lightly browned edges, about 30 minutes.

Sprinkle with mozzarella. Bake until melted, about 5 minutes.


Chew on this:

Happy National Fluffernutter Day, October 8th! We're now struck by a craving for our Peanut Butter Blondies topped with a dollop of marshmallow crème…

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