Sun-Dried Tomato Mini Meatloaf

One of my “was a patient but now a friend” sent me a recipe the other day for a sun-dried tomato turkey burger. It sounded awesome! I believe I will still make this into a burger recipe, but really it got my wheels turning for a superfast meatloaf. Mini-meatloaves cook so fast, and meatloaf mixture is incredibly fast to put together. Combining the two led to an perfect blend of super-fast-super-good dinner.

I also used this recipe to cater to a lunch meeting for 10 people. It’s such a unique meal with great flavor, but you can make a large batch with minimal effort! I simply tripled the recipe and rotated the muffin pans through the oven. Let me tell you, it was a hit! You’ll make friends with this people!

Sun-Dried Tomato Mini Meatloaf

Course: Main Dish

Cuisine: American, Oven Baked

Servings: 6 servings

Calories: 182kcal

Author: Steph Wagner

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Ingredients

• 1 lb 93% lean ground turkey or chicken
• 1 egg
• .5 cup sun dried tomatoes, rinsed and diced
• .25 cup fresh basil, chopped
• .5 cup reduced fat grated parmesan cheese
• .5 cup 2% shredded mozzarella cheese
• 1/4 tsp each salt and pepper

Instructions

• Preheat oven to 350 F.
• Spray a muffin pan with cooking spray. Divide mixture evenly among the 12 wells of the muffin pan.
• Bake for 25 minutes or until internal temperature is 160F.

Nutrition

Serving: 2meatloaves | Calories: 182kcal | Carbohydrates: 5g | Protein: 21g | Fat: 9g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 91mg | Sodium: 336mg | Potassium: 546mg | Fiber: 1g | Sugar: 4g | Vitamin A: 286IU | Vitamin C: 4mg | Calcium: 172mg | Iron: 2mg