I lost about 35 pounds on Weight Watchers in 2008 and one of the ways I have kept that weight off is to use lower fat meat. I use a combination of ground beef and ground turkey/chicken whenever I can.
As you may know by now, I'm always modifying recipes to make them a little healthier and tastier. I found this recipe in my trusty Betty Crocker cookbook and found it online in case you'd like to see the original version. I increased the meat in this recipe so it yields 8 mini meatloaves and 24 meatballs. I love making extras of meals so I have something in the freezer. Thanks to my sister Heather, I bake the meatballs in a mini muffin pan and you don't have to shape them this way!
- 1 lb. Ground Beef (85% lean or higher)
- 1 1/2 lb. Ground Turkey/Chicken
- 1 cup Milk
- 5-7 shakes (3 tbsp) of Worcestershire sauce
- 1 tbsp Dried Sage
- 1 teas Salt
- 1/2 teas Pepper
- 1 teas Ground Mustard
- 4 garlic cloves, finely chopped
- 1 medium onion, chopped
- 2 eggs (or 1 whole egg & 2 egg whites)
- 1 cup Dried Breadcrumbs or 1 1/2 cup quick cooking oats
- 1 cup Frozen Spinach, defrosted
- BBQ Sauce
Preheat oven to 350 degrees. Spray the muffin pan with cooking spray. I like to line a jelly roll pan with foil for ease of cleanup.
Mix all ingredients except the BBQ sauce in a large bowl. Spoon the mixture into the muffin pan and form small meatloaves on the jelly roll pan. Add BBQ sauce to the top of the loaves.
Bake for 25-30 minutes for the meatballs and 30-40 minutes for the mini meatloaves.
Serve with mashed potatoes, a green veggie, and enjoy!