Individual Turkey Meatloaf


2 tsp olive oil
1/2 cup onion, diced
3 cloves of garlic
3 cups spinach, chopped
1/2 cup wild rice, cooked
1 egg white
1.25 lb lean ground turkey
2TBSP worcestershire sauce
2 TBSP ketchup
Sea salt and pepper

Pre-heat the oven to 350 degrees.  Coat 12 regular muffin tins with olive oil spray.

In a large sauce pan, over medium heat add the olive oil and onions.  Saute the onions until translucent.  Add the garlic and spinach.  Cook until the spinach is wilted.  Add the spinach mixture to a large bowl.  Once the mixture is cooled a bit add the rice, egg white, turkey, 1 TBSP worcestershire sauce and a pinch of sea salt and pepper.

Gently combine all the ingredients in the bowl.  Once mixed add the mixture evenly to the muffin tins.  Be sure not to press the mixture down.  The air pockets keep your meatloaf from becoming dense.

In a small bowl combine the remaining 1 TBSP worcestershire sauce and ketchup.  Top the meatloaves with the ketchup mixture.

Bake for 15 minutes, or until the meatloaf reaches 165 degrees.  Let them rest for 5 minutes before enjoying.


2 Responses to “Individual Turkey Meatloaf”


  1. I ate, I ran and I rested « Get Healthy With Heather - January 10, 2010

    […] Friday night we had Jacob’s grandma over for dinner.  I baked up some individual turkey meatloaf.  […]

  2. Meal Planning: Buying Large Quantities « Get Healthy With Heather - February 24, 2010

    […] few recipes I like to make after a trip like the one above Potato-y, Mushroom-y Asparagus Frittata Individual Turkey Meatloaf Texan Turkey and Peppers with Cornmeal Pancakes Possibly related posts: (automatically […]

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