Wednesday, April 20, 2011

Turkey Mini Meatloaves

My sister-in-law has a great meal tradition of cooking with beans or lentils twice a week. I love this idea of meatless meals more often. Not only is it less expensive but it's healthier. This recipe unfortunately isn't meatless but the addition of kidney beans stretched the meal allowing for more leftovers and better health.  I love to cook a large amount of beans and freeze them in individual ziploc bags. This is how I had the idea to pull out these kidney beans and add them to our average-joe barbecue meatloaf meal. What I really like about using ground turkey instead of ground beef (besides the flavor) is the amount of moisture the meat retains. Even with the loaves cooked individually they each retained a great amount of moisture.

Ground Turkey Mini-Meat Loaves
an original recipe by Jayne at The Dish List

1 pound ground turkey
1 1/2 cups cooked kidney beans
1/2 cup barbecue sauce
3/4 cup shredded cheddar cheese
1/2 cup diced onions
1/2 cup bell peppers
1 garlic clove
olive oil

Preheat your oven to 350 degrees. Saute the bell peppers and diced onion in the olive oil until onions become translucent.  Add the garlic to the onion mixture the last minute. Remove from pan and place in large mixing bowl. Add remaining ingredients and mix thoroughly.  Spray a mini loaf baking pan with nonstick cooking spray and fill each mini-loaf with the ground turkey mixture until it is rounded on top. (The meat will cook and shrink.) Bake 15 minutes or until cooked through.

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