Portion control is something that can be easy to fudge when you are making something like meatloaf. Let's say according to the recipe, a slice of meatloaf is 5 points…well then if I cut myself a big slice I can rationalize it by saying “It’s still only 5 points”. Right?
Adam’s mentioned to me last week that when she makes meatloaf she bakes it in muffin tins so portion sized are allotted right from the get go. It’s MUCH harder to go over your portion size if instead of just slicing a big slice, you have to go get another meatloaf muffin.
In any case after hearing this great tip I looked for a fabulous and healthy meatloaf recipe to try his out on. I ended up tweaking one I found on Weightwatchers.com The original recipe calls for diced chiles but I find those a little bland so I went with diced jalapenos. I also switched out the ground beef for turkey because hey, I like turkey. This is a wonderfully spicy take on regular ol’ meatloaf that gives just enough of a kick to make it NOT boring. Oh and using oats instead of breadcrumbs = Pure genius. Texturally speaking I could not tell the difference and the meatloaf myuffins came out tasty and moist and held their form beautifully. They were even better two days later when we had the leftovers for lunch so if you want to make this ahead and freeze it, it would do just beautifully.
SO let’s go!
Spicy Meatloaf Muffins (4 pts a muffin)
1 1/2 pound uncooked lean ground turkey
1 cup rolled oats
1 medium onion(s), finely chopped
1/2 tsp garlic powder
6-7 finely chopped canned jalapenos
1 large egg whte
1 Tbsp chili powder
2 tsp ground cumin
8 oz canned tomato sauce, divided
Preheat oven to 375°F. Coat large muffin tin with spray. I used a little less than 1.5 lbs of the ground meat so I only ended up with 6 good sized meatloaf muffins but if you are using exactly 1.5 lbs you will end up with 8, so plan accordingly.
Combine all ingredients, except half of tomato sauce, in a large mixing bowl. I like this because you can just chop up whatever you are using and dump it in the bowl as you go...no "getting ready" required!
Mmmm oats and meat.
You want the peppers to be really finely diced so someone doesn't end up with the surprise of a huge spicy chunk of pepper in their muffin. I used my food processor but it can easily be done with a knife. When you have a relish like consistency, you're all set.
Set remaining tomato sauce aside.
Ready to be mixed!
Spoon meatloaf mixture evenly into muffin tins.
Bake for 35-40 minutes or until done. Spoon remaining sauce over meatloaf and cook 5 minutes more.