Adobo-Glazed Mini Turkey Loaves
Flavorful mini turkey meatloaves made with a blend of dark and white meat turkey, vegetables, and seasonings, topped with a sweet and spicy adobo glaze. Perfect for meal prep and freezer-friendly.
Ingredients
- •1 slice light wheat bread, cut into 1/2-inch pieces
- •¼ cup unsweetened almond milk
- •½ pound ground turkey (dark meat)
- •½ pound ground turkey breast
- •½ cup Onion and Garlic Mix
- •½ cup Broccoli and and Red Bell Pepper Mix
- •½ cup frozen peas
- •2 whole egg whites
- •4½ teaspoons tomato paste
- •4½ teaspoons Worcestershire sauce
- •1 teaspoon salt
- •½ teaspoon black pepper
- •½ teaspoon dry mustard
- •½ teaspoon chili powder
- •3 tablespoons tomato paste
- •2 tablespoons adobo sauce
- •1 teaspoon honey
- •3 tablespoons low-sodium chicken broth
- •½ whole lime juice
- •¼ teaspoon salt
Cooking Instructions
- 1.
Heat oven to 350°F.
5 min
- 2.
Soak bread and milk in a bowl for 10 minutes. Combine remaining loaf ingredients in another bowl; add bread and milk; mix well. Scoop 1/3 cup of mixture into each of 7 nonstick muffin tin cups. Bake 10 minutes.
15 min
- 3.
While loaves bake, prepare glaze by combining all glaze ingredients in a bowl; also make sauce for enchilada bake.While loaves bake, prepare glaze by combining all glaze ingredients in a bowl; also make sauce for enchilada bake .
10 min
- 4.
Spread 1 tablespoon glaze on each loaf. Continue to bake until internal temperature reaches 160°F, 15 to 20 minutes more.
20 min
- 5.
While baking, begin ragout and Thai soup .
5 min
- 6.
Remove loaves from oven; let cool. Set aside 3 loaves for the shepherd's pie. If not serving immediately, cover remaining loaves and freeze. To reheat Microwave on high 3 minutes or bake at 375°F for 30 minutes.
10 min
