This was dinner. I served them with a simple mixed green salad with crumbled goat cheese, chopped pecans and a balsamic vinaigrette. These mini meatloaves are the perfect portion size for us post-ops. Super yummy and moist. A very economical family friendly meal.
Shelly's Italian Artichoke Mini Meatloaf
1 Yellow Onion, diced
3 Green Onions, diced
10 Mushrooms, chopped (button, crimini, or combination)
2 cloves Garlic, diced
1 - 14 oz. can Artichoke Hearts non-marinated, drained, pureed
1 1/4 pounds Ground Turkey, the average weight of 1 package
1/4 cup Italian Style Dry Bread Crumbs (or Oatmeal soaked in the milk for 1 minute)
1/4 cup Milk
1 Egg, beaten
1 teaspoon Oregano
1 teaspoon Basil
1 Tablespoon Tomato Paste
1/2 teaspoon Kosher Salt
a few twists of Black Pepper
Butter/Oil for sauteing
Saute onions and mushrooms till golden, Add garlic cook 1 minute. Set aside to cool. Soak breadcrumbs in milk for 1 minute. Beat egg. Add egg and soaked breadcrumbs or oatmeal to ground turkey. Add cooled veggies, pureed artichoke, tomato paste, and seasonings. Mix till combined.
Divide into 8 equal mounds. Form into mini meatloaves or if you have this super groovy pan like me use it. Bake for 45 minutes in a 350 oven. These freeze well either cooked or uncooked.
Other Eggface Mini Meatloaf Recipes:
Shelly's Turkey Mushroom Mini Meatloaf
Shelly's Greek Mini Meatloaf
Shelly's Mexican Mini Meatloaf