Mini Turkey Meatloaves

You make your own fresh bread crumbs from multigrain bread for these individual quick-cooking meatloaves, which are delicious right out of the oven, at room temperature, or chilled for a grab-and-go lunch the next day. Use a mini food processor for speeding up the bread crumb job. (The South Beach Diet Super Quick Cookbook)

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the oven to 425°F. Line a rimmed baking sheet with foil or parchment.

Step 2

In a large bowl, combine the turkey, bread crumbs, Parmesan, sun-dried tomatoes, scallions, egg, and 1 tablespoon of the tomato paste. Blend well and form into 4 small loaves 4 inches long and 2 inches wide.

Step 3

In a small bowl, blend the sun-dried tomato oil with the remaining 1 tablespoon tomato paste, the vinegar, and 2 teaspoons water.

Step 4

Place the meatloaves on the baking sheet and brush the tops with the tomato paste mixture. Bake for 18 minutes, or until cooked through but still juicy. Serve warm.