Who wouldn’t love to sit down to a comforting meatloaf dinner at the end of a workday? Clocking twenty minutes assembly and a solid hour in the oven, meatloaf just isn’t possible most weeknights. By cranking up the oven temperature and making mini-loaves, you can shave well over 30 minutes in baking time. Turkey stands in for the meatloaf mix, and a single thin slice of prosciutto replaces traditional bacon, both healthier options. Another good reason to make meatloaf midweek!
Pam’s Tips:
• Sautéing the onions and garlic means no raw onion and garlic flavor in the meatloaf.
• Keeping hands moist while forming the loaves prevents the mixture from sticking.
• Lining the pan with foil means easy cleanup.
• Wrapping the loaves with prosciutto rather than bacon means great flavor, fewer calories. Brushing the loaves with honey mustard (rather than a ketchup-brown sugar-vinegar glaze) gives you the same sweet and sour flavor with just one ingredient.
- 2 teaspoons oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 large egg
- ¾ teaspoon dried thyme leaves
- ½ teaspoon salt
- 5 tablespoons honey mustard, divided
- 1½ teaspoons Worcestershire sauce
- 1⅓ pounds ground turkey (93% lean)
- ½ cup Greek-style yogurt
- ½ 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.
It looks delicious can not wait to make it. Thank you
Those look amazing! I have been making my favorite meat loaf as minis for years now and my family prefers them that way. I usually make up a double batch and freeze some for future quick heat and eat meals.
I will be trying your version very soon. Thank you!
there are delicious
I follow your blog along with Nutmeg Notebook and a few more. I first saw this recipe on Nutmeg Notebook, but I wanted to thank you as well. I substituted oatmeal for the cracker crumbs because I did not have any crackers, and it turned out wonderfully. Your recipes inspire me, and I really appreciate the close mother-daughter and sibling relationships that are so evident in your videos. I want to come and cook with you! ☺
Do you have the nutritional breakdown of this recipe?
Aimee, fortunately this is a USA Weekend recipe! You can find their nutritional breakdown there: http://www.usaweekend.com/article/20110923/FOOD04/309230006/Recipe-leaner-faster-mini-meatloaf