Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Healthy Mini Cheesy Meatloaves
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- Level: Easy
- Total: 40 min
- Active: 20 min
- Yield: 4
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 309
- Total Fat
- 14 g
- Saturated Fat
- 7 g
- Carbohydrates
- 7 g
- Dietary Fiber
- 1 g
- Sugar
- 2 g
- Protein
- 39 g
- Cholesterol
- 151 mg
- Sodium
- 490 mg
We sneak spinach and cilantro into these beef-and-turkey loaves with a tomato-and-Cheddar topping.
- Level: Easy
- Total: 40 min
- Active: 20 min
- Yield: 4
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 309
- Total Fat
- 14 g
- Saturated Fat
- 7 g
- Carbohydrates
- 7 g
- Dietary Fiber
- 1 g
- Sugar
- 2 g
- Protein
- 39 g
- Cholesterol
- 151 mg
- Sodium
- 490 mg
Ingredients
Directions
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Combine the spinach, cilantro and garlic in a food processor and pulse until finely chopped. Transfer to a medium bowl. Add the ground beef, ground turkey, milk, breadcrumbs, chili powder, egg, 2 teaspoons of the Worcestershire, 1/2 teaspoon salt and a few grinds of pepper. Combine the mixture well with your hands.
- Whisk the vinegar and the remaining 2 teaspoons Worcestershire together. Divide and pat the meat mixture evenly into four 1-inch-thick football shapes. Arrange on the prepared baking sheet. Top each meatloaf with 3 slices of tomato and drizzle with some of the vinegar-Worcestershire sauce. Bake until the meatloaves reach an internal temperature of 165 degrees F, 18 to 20 minutes. Drizzle with more vinegar-Worcestershire sauce and top each with the Cheddar and continue to bake until the cheese is melted, about 2 minutes more. Blot the bottom of each meatloaf on a paper towel to remove excess moisture. Serve with a salad if you?d like.
