Ww 2 Point Turkey Meatloaves
Satisfy your comfort food cravings without straying from your goals with these Weight Watchers-friendly 2-Point Turkey Meatloaves! Perfectly portioned and cooked in a muffin tin, these mini meatloaves feature lean ground turkey, whole wheat breadcrumbs, and fresh herbs for a light yet flavorful alternative to the classic dish. Topped with a tangy, slightly sweet glaze made from ketchup, mustard, and optional brown sugar, each bite delivers a satisfying combination of savory and zesty flavors. With just a 15-minute prep time and a quick 25-minute bake, these mini meatloaves are ideal for busy weeknights or meal prepping. Serve alongside your favorite healthy sides for a delicious dinner that’s low on points but big on flavor!
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Recipe Information
Ingredients
- 16 oz Ground turkey (lean, 93% lean or higher)
- 1 large Egg
- 0.25 cup Breadcrumbs (whole wheat or plain)
- 2 tbsp Milk (low-fat or unsweetened almond milk)
- 0.5 cup Onion (finely chopped)
- 2 cloves Garlic (minced)
- 1 tbsp Worcestershire sauce
- 2 tbsp Parsley (fresh, chopped)
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 0.25 cup Ketchup
- 1 tsp Brown sugar (optional, for a slightly sweet glaze)
- 1 tsp Mustard (yellow or Dijon, optional for tangy glaze)
Instructions
Preheat your oven to 400°F (200°C) and lightly spray a muffin tin with nonstick cooking spray. This will make perfectly portioned mini meatloaves.
In a large mixing bowl, combine the ground turkey, egg, breadcrumbs, milk, chopped onion, minced garlic, Worcestershire sauce, chopped parsley, salt, and black pepper. Mix everything gently but thoroughly with your hands or a spoon until fully combined.
Divide the turkey mixture evenly among 8 muffin cups. Press the mixture down gently to form small meatloaf shapes in each cup.
In a small bowl, mix together the ketchup, brown sugar, and mustard for the glaze (if using). Spoon a small amount of the glaze over each of the mini meatloaves, spreading it evenly with the back of a spoon.
Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the meatloaves are cooked through and reach an internal temperature of 165°F (74°C).
Remove the muffin tin from the oven and let the meatloaves cool for 5 minutes before removing them. Carefully use a spoon or knife to loosen them from the edges if needed.
Serve warm with your favorite sides, such as steamed vegetables, mashed potatoes, or a simple salad. These meatloaves can also be stored in the refrigerator for up to 4 days or frozen for up to 3 months for an easy meal prep option.
Nutrition Facts
Calories |
1073 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.8 g | 55% | |
| Saturated Fat | 13.1 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 504 mg | 168% | |
| Sodium | 2121 mg | 92% | |
| Total Carbohydrate | 51.8 g | 19% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 22.0 g | ||
| Protein | 110.8 g | 222% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 232 mg | 18% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 1625 mg | 35% | |
*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.
