I have a love-hate thing going on with meatloaf.
I mean, the name alone is pretty scary. No meat comes in loaf-form naturally! And I'm sorry, but not all of the meatloaf of my youth was amazing. I rarely made it as a new bride, and of course, my husband HAD enjoyed it greatly as a child. Very occasionally, I would get brave and actually knead meat and raw eggs together, and mold them into a loaf pan. The kids never loved it, and I didn't really, honestly, but this one seems to have gone over fairly well.
For some kids/adults, the hot sauce in the sauce might be a little much, so mix that up accordingly. I've done this as a freezer meal, and made them in aluminum cupcake pans before (especially after a major sale on pans with heart paper liners after Valentine's Day!!).
Mini Turkey Meatloaves
adapted from Cooking Light
Makes 6 mini meatloaves or 2 8x4 loaves. For loaves, bake time may increase to about 45 to 50 minutes; use a thermometer to check for an internal temperature of 165°. Preheat oven to 350°.
1 cup chopped onion (finely minced for extra kid-friendliness)
1/2 c. dry breadcrumbs
2 tbsp. chopped fresh flat leaf parsley
2 tsp. Worcestershire sauce
1/2 tsp. salt
1/2 tsp. dried oregano
1/4 tsp. freshly ground black pepper
16 oz. (1 lb.) ground turkey breast
2 large egg whites
1/2 c. ketchup, divided
1/2 teaspoon hot pepper sauce (such as Tabasco)
Heat a small skillet over medium-high heat. Coat pan with cooking spray. Add onion to pan; sauté 5 minutes or until lightly browned. Remove from heat; cool slightly.
Combine onion, breadcrumbs, and next 7 ingredients (through egg whites in a large bowl. Stir in 1/4 c. ketchup. Spoon about 1/2 cup meat mixture into each of 6 muffin cups coated with cooking spray; place muffin tin on a baking sheet. Combine remaining 1/4 c. ketchup and hot pepper sauce in a small bowl. Brush ketchup mixture over meat loaf tops. Bake at 350° for 30 minutes or until a thermometer registers 165°.
Great with mashed potatoes & greens beans or glazed carrots.