Mini Turkey Meatloaves
These tasty meatloaves are just right for a busy family; serve them hot from the oven, at room temperature, or even chilled.
- Total Time:
- Servings: 4
Source: Everyday Food, October 2004
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 1 carrot, finely chopped
- 1 red bell pepper, ribs and seeds removed, finely chopped
- 1 slice white sandwich bread
- 1/4 cup milk
- 1/4 cup plus 2 tablespoons tomato-based chili sauce
- 1 1/4 pounds ground turkey
- 1 large egg
- 1 teaspoon dried sage
- Coarse salt and ground pepper
Preheat oven to 350 degrees. In a large skillet, heat oil over low heat. Add onion, carrot, and bell pepper; cook, stirring frequently, until tender, about 10 minutes.
Transfer vegetables to a large bowl. Crumble in bread; add milk and 2 tablespoons chili sauce. Stir to combine. Cool completely.
Add turkey, egg, and sage; season with 1 1/2 teaspoons salt and 3/4 teaspoon pepper. Using your hands, mix to combine. Divide into four equal parts. Gently shape each into a 3-by-4-by-2-inch loaf; place on a rimmed baking sheet.
Brush remaining 1/4 cup chili sauce over tops, dividing equally. Bake until meatloaves are cooked through, 35 to 40 minutes.