For dinner they are great with sauteed spinach, green beans or a mixed green salad.
For lunch today I served them with a sliced cucumber & tomato salad with thousand island dressing which played well with the cheeseburger theme. Had kind of an In & Out Burger thing going on.
Shelly's Bacon Cheeseburger Turkey Mini Meatloaf
4 strips Bacon, cooked & crumbled
1 Yellow Onion, diced
4 Green Onions, diced
3 cloves of Garlic, minced
1 1/4 pounds Ground Turkey, the average weight of 1 package
1/4 cup Italian Style Dry Bread Crumbs
1/4 cup Milk
1 Egg, beaten
1 Tablespoon Prepared Mustard (Yellow or Dijon)
1 Tablespoon Tomato Paste
1/2 teaspoon Kosher Salt
a few twists of Black Pepper
1/2 cup Sharp Cheddar Cheese, shredded
Butter/Oil for sauteing
Cook 4 strips of bacon till crisp, drain on paper towel till cool and crumble. Set aside. Saute onions till golden. Add garlic cook 1 more minute. Set aside to cool. Soak breadcrumbs in milk for 1 minute. Beat egg. Add egg and soaked breadcrumbs to ground turkey. Add cooled veggies, crumbled bacon and all remaining ingredients. 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 degree oven. These freeze well either cooked or uncooked. 
I have found the trick to eating leftovers as a post-op is to keep things moist. I love this gadget for that. You put a couple of tablespoons of water in the base and it steam heats the food. Totally keeps foods from drying out. One of the best post-op gadgets in my kitchen.Other Eggface Mini Meatloaves:
Shelly's Caprese Turkey Mini Meatloaf
Shelly's Florentine Turkey Mini Meatloaf
Shelly's Italian Artichoke Mini Meatloaf
Shelly's Turkey Mushroom Mini Meatloaf
Shelly's Greek Mini Meatloaf
Shelly's Mexican Mini Meatloaf
Highlights of the Day:
* Just got around to watching the latest episode of the Weight Loss Surgery Channel News. Thanks to Yvonne and Craig for the Eggface shout out. Check it out.
* Did a lot of cooking today... a big pot of minestrone-ish soup (lunch or dinner tomorrow) and I made another version of my Baked Ricotta Cups for dinner tonight. Soooo good. Watch for the food porn manana. I needed to use up some nervous energy. There's nothing like veggie chopping for that.
* Right now. Tunes. Hot Coffee with a splash of Sugar Free Vanilla Torani Syrup. Thankful for my family and friends.
Listening to: "What It Takes" Aerosmith
4 comments:
This looks great! I've got to get a mini meatloaf pan. It will make storing food in the freezer a lot easier.
Do you have any recommendations for what could sub for the egg? My daughter is allergic to eggs and I'm trying to make recipes that she can eat as well.
I'm assuming the egg is to hold it all together. Anything else that might work?
Hi, my name is SuzeAnne and I am almost 3months post op. I love your site and wonder about nutritional stats of your recipes. Keep up the great work, you are an inspiration! Thank you.
Thanks. I'm glad you enjoy my blog. I started it just to keep my friends and family up to date on my journey so it's neat to me that others have found it useful.
I don't put the nut info on my recipes because... nutrition facts can vary so widely... on my plan I use full fat cheese, full fat mayo, butter, olive oil, others may use low fat cheese or horrors that non fat toxic waste, what percentage % fat of beef, etc. Plus serving size can vary what I eat as a 3+ year post-op is a very different amount than a 3 month, 6 month, or 4 year post-op. The numbers would swing like a pendulum.
What I do when I need to find the nut info is go to fitday.com type in each individual ingredient, add those totals and divide by the # of servings I get from the dish.
I understand sparkpeople and some other sites will give you nut info too but I've not used them.
Hope this helps,
~Michelle
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