Lower Fat Li L Cheesy Mini Meatloafs Oamc
Perfect for busy weeknights or meal prepping, these Lower Fat Li’l Cheesy Mini Meatloafs are a healthier twist on a comfort food classic—and they're ready in just 35 minutes! Made with lean ground turkey or beef, whole wheat breadcrumbs, and a blend of low-fat cheddar and Parmesan cheese, these portion-controlled meatloafs are both hearty and guilt-free. Each mini loaf is baked to perfection in a muffin tin, topped with a touch of ketchup and a melty, cheesy finish. Easy to freeze and reheat, this make-ahead (OAMC – Once A Month Cooking) recipe is ideal for meal planning and convenient dinners. Serve them with steamed veggies or mashed potatoes for a wholesome, satisfying meal the whole family will love.
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Recipe Information
Ingredients
- 1.5 pounds Lean ground turkey or beef
- 2 large Egg whites
- 0.75 cups Breadcrumbs (whole wheat preferred)
- 0.5 cups Low-fat shredded cheddar cheese
- 0.25 cups Grated Parmesan cheese
- 0.25 cups Ketchup
- 0.25 cups Low-fat milk
- 1 teaspoons Garlic powder
- 1 teaspoons Onion powder
- 1 teaspoons Dried oregano
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- as needed Cooking spray
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a standard 12-cup muffin tin with cooking spray or line it with silicone muffin liners.
In a large mixing bowl, combine the lean ground turkey (or beef), egg whites, breadcrumbs, low-fat milk, garlic powder, onion powder, dried oregano, salt, and black pepper. Mix until well combined but avoid overmixing.
Divide the mixture evenly into the prepared muffin tin cups, filling each about 3/4 full.
Top each mini meatloaf with a dollop of ketchup, spreading it gently to cover the surface.
Bake in the preheated oven for 15 minutes. Then, remove the tray and sprinkle each meatloaf with a bit of shredded low-fat cheddar cheese and Parmesan cheese.
Return the tin to the oven and bake for an additional 5 minutes, or until the cheese has melted and the meatloafs reach an internal temperature of 165°F (74°C).
Once cooked, allow the mini meatloafs to cool slightly in the muffin tin for 5 minutes before carefully removing them.
Serve immediately or let them cool completely to store. For freezing, wrap each mini meatloaf tightly in plastic wrap, place them in a freezer-safe bag, and store for up to 3 months. To reheat, thaw overnight and warm in the microwave or oven.
Nutrition Facts
Calories |
1702 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.5 g | 92% | |
| Saturated Fat | 25.7 g | 128% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 521 mg | 174% | |
| Sodium | 3821 mg | 166% | |
| Total Carbohydrate | 85.4 g | 31% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 19.8 g | ||
| Protein | 184.0 g | 368% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 890 mg | 68% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 2083 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
