Cheddar and Mushroom Mini Meatloaves
Recipe created by Sarah Holtz
This reduced fat meatloaf replaces half of the meat with oatmeal and TVP (Textured or texturized vegetable protein). It also uses ground turkey instead of ground beef. This meat swap helps save half the fat and calories of a traditional meatloaf even with all that cheese! Since we are changing the traditional breadcrumbs to oatmeal and adding the ground flax seeds each serving also has 5 grams of fiber.
Serves 8 (Makes 4 mini loaf pans)
½ cup Textured Vegetable Protein
½ cup beef or vegetable broth cooled
8oz (220gms) fresh mushrooms
1lb (500gms) ground turkey
½ cup oatmeal
½ cup chopped onion
3 tbsp Worcestershire
1 stalk celery diced
1 tsp minced garlic
2 teaspoons mustard
3 tsp burger or steak seasoning
4 tbsp ground flax
Topping add shredded cheddar cheese
Preheat oven to 350F or 175C.
Prepare the 4 mini loaf baking pans by greasing with coconut oil. In a small mixing bowl combine Textured Vegetable Protein (TVP), broth, and the can of mushrooms with liquid. Let that mixture rest as the TVP reconstitutes. In another large bowl add the next ten ingredients and mix together. Stir in the prepared TVP mixture and mix well. (Don’t be afraid to get in there. I usually mix meatloaf with my hands.) Distribute the meatloaf mixture between the prepared pans, and bake the meat loafs for 30 minutes.
After 30 minutes turn the oven off. Pull out the meat loaves and divide the topping (cheese) over the top of the four pans. Put them back in the oven and the residual heat will melt the cheese (about 10 minutes).
Serving size ½ a mini meatloaf