Prosciutto-Wrapped Mini Turkey Meatloaves with Honey-Mustard Glaze
Makes 6 mini-loaves

2 teaspoons oil
1 medium onion, chopped
2 garlic cloves, minced
1 large egg
3/4 teaspoon dried thyme leaves
1/2 teaspoon salt
5 tablespoons honey mustard, divided
1 1/2 teaspoons Worcestershire sauce
1 1/3 pounds ground turkey (85% lean)
1/2 cup Greek-style yogurt
1/2 cup crushed saltine crackers (about 10)
6 thin slices prosciutto (about 3 ounces)

Adjust oven rack to middle position and heat oven to 450 degrees. Heat oil in a medium skillet over medium-high heat. Add onions; sauté until lightly browned, 4 to 5 minutes. Add garlic; sauté until fragrant, about a minute longer; set aside to cool for a few minutes.

Meanwhile, mix eggs with thyme, salt, 1 tablespoon of the mustard, and the Worcestershire sauce. Place turkey in a medium bowl; add yogurt, crackers and onion mixture; mix with a fork until evenly blended. Add egg mixture continue to mix until well blended.

Turn meat mixture onto a work surface. With wet hands, divide meat mixture into 6 portions and form into a small loaf shapes; brush with remaining mustard, then wrap a slice of prosciutto around each loaf, placing loaf on a grid-style wire rack set over a foil-lined rimmed baking sheet. Bake until golden brown and firm, about 25 minutes. Remove from oven and let rest for a few minutes. Serve.