Smoky Mini-Meat Loaves
2
Points®
Temps total: 55 min • Préparation: 25 min • Cuisson: 30 min • Portions: 8 • Difficulté: Facile
Cooking meat loaf in a muffin pan makes for fool-proof portion control.
Ingrédients
Olive oil cooking spray
8 spray(s)
Onion
1 small, finely chopped
Cremini mushrooms
4 oz, finely chopped
Uncooked 93% lean ground turkey
1 pound(s)
Canned chipotle peppers in adobo sauce
½ item(s), seeds removed, finely chopped
Whole wheat breadcrumbs
½ cup(s)
1% low fat milk
¼ cup(s)
Raw egg
1 large, lightly beaten
Chili powder
2 tsp(s)
Table salt
1 tsp(s)
Barbecue sauce
⅓ cup(s), divided
Store-bought adobo sauce
1 tsp(s)
Instructions
1
Preheat oven to 350°F. Coat an 8-cup muffin tin with cooking spray.
2
Heat oil in a large nonstick skillet over medium heat. Add onion; cook, stirring occasionally, until translucent, about 3 minutes. Add mushrooms; cook, stirring frequently, until vegetables are soft and pan is mostly dry, about 5 minutes. Set aside to cool.
3
Place turkey, chipotle, breadcrumbs, milk, egg, chili powder, salt and 2 Tbsp barbecue sauce in a large mixing bowl; add onion mixture and combine thoroughly. Scoop 1/3 c turkey mixture into each muffin cup.
4
In a small bowl, combine adobo sauce and remaining 3 Tbsp plus 1 tsp barbecue sauce; brush evenly over tops of meat loaves. Bake until a meat thermometer inserted in center of a meat loaf reaches 165°F, about 18-22 minutes.
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