For several years I have been using a turkey meatloaf recipe I got from Shape Magazine back in January 2001. It is a healthier and lower fat take on the traditional meatloaf by making a few substitutions. I never really follow all the actual measurements in the recipe but instead estimate as I mix. This time around I baked my turkey meatloaf in a muffin pan to make mini meatloaves. This technique helps to control portion size and decreases the time needed for cooking.
The recipe from Shape Magazine uses a technique to drain the fat away from the meatloaf by using a baking sheet or baking pan instead of the traditional loaf pan. So instead of the fat being absorbed into the meat as it bakes, the fat is drained away to the side of the pan. Well, the draining away of the fat is lost by using the muffin pan so this would probably slightly increase the calorie and fat content of the mini meatloaves.
When Mr. Bear came into the kitchen to see what was for dinner, he thought I made muffins again and was quite confused when I served him meatloaf muffins, LOL. The mini meatloaves were good and it was nice that they cooked in half the time. We didn't eat the entire loaf like we usually would so there was enough leftover to use with my spagetti sauce for dinner tonight. This mini meatloaf technique was definitely helpful to control portion size, if only I could drain the fat too as with the Shape Magazine technique and then I would have the best of both worlds.
Barbeque Turkey Meatloaf
from: Shape Magazine, January 2001 (pp. 64-67 - I still have the torn out copy from the magazine)
1 1/4 pounds ground turkey
1/3 cup plain bread crumbs
1 cup chopped onion
1/3 cup plus 1/4 cup barbeque sauce
1 tablespoon Worcestershire sauce
2 egg whites or 1 egg
1 teaspoon salt
1/4 teaspoon pepper
Preheat oven to 350. Lightly coat a 13 X 9 inch baking pan or baking sheet with nonstick cooking spray (or muffin pan if making mini meatloaves).
In a large bowl combine all ingredients (except the 1/4 cup of barbeque sauce).
Place meatloaf mixture in the center of a baking pan and shape into a loaf by hand (or place small loaves into muffin pan). Spread remaining barbeque sauce evenly over the top of the loaf. Bake for 1 hour and let stand for 5 minutes before draining fat and slicing (for mini meatloaves you only have to bake for 30 minutes).
Nurtition Info per serving (2 1 inch slices): 190 calories, 16% fat (3.5 g; 0.9 saturated), 41% carbs (17.7 g), 43% protein (18.7 g), 0.7 g fiber.