WRONG.
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)
Cooking spray
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.
Et voila!
9 comments:
this is GREAT, sarah! C loves [and according to him "needs to survive"] meat and i'm always looking for something low-cal and not as "boring" as chicken [what we usually have]. so thank you! i will definitely try this. it looks delish and i love the fact that it's "portion controlled".
does it work as well with ground beef? or is it a lot more pts.? :)
You can definitely use beef...in fact that's what the original recipe calls for and it is just 4 pts a serving. :-)
Sounds yummy. I love making meatloaf in muffin tins. Omelettes too.
This is genius! Sean begs for meatloaf at least once a week. He may not want me to mess with my current recipe too much, but if I make the muffins and quickly throw the leftovers in the freezer it will be more difficult for him to go over his points.
exactly!! built in portion control is the bomb!
also honestly if you use breadcrumbs now....use the same amount of rolled oats and see if he notices...Adam did not! It really doesn't make much of a taste difference at all!
Rachael Ray does exactly this (the boys and I watched it last week - and the little one decided he had to have it!)
I don't know how healthy hers are, with her, ya know, predilection to put tons of extra virgin olive oil in everything (i refuse to say EVOO!), but it might be worth a search of the food network database for another variation...
Or not :)
Brilliant!!!!!!!
I so know what I am having for dinner this weekend! Thanks :)
PPP!!!!! Are you back!? I've missed you!
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