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Tara's Turkey Mini-Meatloaf

Biggest Loser season 7 all-star Tara Costa's favorite ranch recipe.

Per Meatloaf: 110 Calories, 1g Fat, 25mg Cholesterol, 180mg Sodium, 6g Carbohydrates, 16g Protein, <1g Fiber
Yield: Serves 9

Ingredients

  • 1 small yellow onion, coarsely chopped
  • 1 medium carrot, peeled and coarsely chopped
  • 1 stalk of celery, coarsely chopped
  • 2 canned chipotle peppers in adobo sauce
  • 1 (20-ounce) package JENNIE-O TURKEY STORE® lean ground turkey breast
  • 1/2 cup quick cooking oats
  • 2 egg whites

For Topping

  • 1/4 cup fat free and sugar free ketchup
  • 1 tablespoon chipotle pepper adobo sauce
  • 1 tablespoon brown sugar substitute (such as Splenda® Brand)

Instructions

  1. Preheat oven to 350°F. In the work bowl of a food processor, combine onion, carrots and celery. Pulse until finely chopped. Add chipotle peppers and pulse until just combined.

  2. In a large bowl, combine the ground turkey with the pepper and vegetable mixture. Add egg whites and oats; gently mix until combined. Place about 1/3 cup of the prepared meatloaf mixture into 9 wells of a standard size muffin pan that has been lightly sprayed with nonstick cooking spray. Bake for 20 minutes.

  3. Meanwhile, combine all of the topping ingredients in a small bowl; set aside. Remove meat loaves from oven and spoon the topping over each meatloaf. Return meatloaf to the oven and continue to bake for an additional 5-10 minutes or until meatloaf is firm and the internal temperature registers 170°F. Let meatloaf stand for 5 minutes before serving. Makes 9 mini loaves.

Source: Biggest Loser



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(Page 1 of 2, 28 total comments)

Luella Van Englehoven

Liked it. Handy recipe. Made a couple
minor changes.

posted Feb 6th, 2012 7:13 pm


Andrea

We love this recipe. I leave out the spicy stuff and add cut up red pepper and I add Worstershir sauce. mmmmm!

posted Nov 16th, 2011 8:41 pm


todd

Loved it, I love spice, so i kicked it up with a pinch of mild hatch green chili powder, served it with mashed sweet potatoes, and roasted brussel sprouts!

posted Feb 7th, 2011 4:51 pm


Laurie

We LOVED them! Will Definitely be making these again! I didn't use the peppers only because I was out but I added a tbs of Paprika to the recipe (which I doubled)& it tasted great.

posted Jan 9th, 2011 3:28 am


Sandi S

I love this recipie, but I change it up just a bit, sill making it healthy. I don't use the chipolte peppers. I use a little red & green pepper, a green chili, and cilantro....with all the other stuff. mmmmmmmmmmmmmm

posted Jan 3rd, 2011 10:36 pm


arvada walker

my husband and i were blown away by how good these were.

posted Mar 25th, 2010 7:21 pm


Dale

FANTASTIC! The sauce added at the end is just a little too spicy for me, but other than that it was the best meatloaf I've ever made. Highly recommend. I will definitely make this regularly.

posted Mar 15th, 2010 10:22 pm


Rachel Atwood

Too oniony, tone that down and a bit spicy. Kind of an odd taste if you ask me.

posted Mar 10th, 2010 9:43 pm


Vic

This is a great receipt-
I love it and my and my kids (11 &13) love it too.

posted Jan 8th, 2010 6:48 pm


kayjus

These were really good, they do have a little kick to them but they were great. I will definately be making these again.

posted Dec 26th, 2009 7:34 pm


Christin

I'm making this for dinner this week and I'm just curious what you all served the dish with?

posted Dec 7th, 2009 3:13 pm


Amanda Loch

Best recipe ever! Make this for my family all the time now, it's a big hit! Sometimes if I don't have time to make it with the mexican flair, I'll just use the ground turkey and a packet of dry onion soup mix, and those turn out great too. Thanks for the idea Tara, and congrats on all your success!

posted Sep 20th, 2009 5:06 pm


Eve

This is the BEST meatloaf recipe I have ever eaten and extremely easy to make! Serving's can be frozen and heated up in the microwave to eat at a later time!

posted Sep 8th, 2009 9:31 pm


Ginger

I have made these severals times now. I love them!.You can microwave them for one minute and serve wih a salad for a quick lunch

posted Jun 29th, 2009 5:47 pm


Darion

This was easily the best recipe I've ever made. It was delish! In response to another posted comment: You don't use two cans of chipotle peppers, you use two canned peppers....that means you have to use 2 peppers from the can and save the rest or discard them. It was yummy!

posted Jun 3rd, 2009 12:13 pm



health4life

I'm not sure if I did it right but I put 1 whole can of the chipotle pepppers in the mix. Does anyone know if that was right or was I supposed to put both cans in? Anyway, as it was already it was way too HOT/SPICY for me. I couldn't even enjoy them. Any modification advice?

posted May 27th, 2009 9:08 pm



Bobbie Allred

they give the recipe as is because you should not "dip" your food in sauces you eat a lot of extra calories that way!

posted May 27th, 2009 7:39 pm


Tanya

You can find the canned chipotle peppers in adobo sauce in the Mexican food section at Walmart

posted May 27th, 2009 6:40 pm



STEPH13143

Does anyone know where to find the canned chipotle peppers in adobo sauce? I live in Florida and have not been able to find it.

posted May 26th, 2009 5:08 pm


Melissa Colosimo

I really enjoy this recipe. it definitley has a kick and is so filling. great job tara!

posted May 25th, 2009 3:02 pm



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