Portion-controlled meatloaf.

Prep Time:  5  minutes   |    Cook Time:  25  minutes   |    Total Time:  30 minutes   |    Servings:  12 mini meatloaf cups

Ingredients:

• Carlini  Cooking Spray
• 1 teaspoon  Carlini  Vegetable Oil
• ½ cup diced zucchini
• ½ cup diced yellow onion
• ½ cup peeled and diced carrot
• ½ cup  Burman's  Ketchup
• ½ cup  Sweet Baby Ray's  Original Barbecue Sauce
• 1 cup  Millville  Quick Oats
• ¼ cup  Sweet Harvest  Original Applesauce
• 1 teaspoon  Stonemill  Italian Seasoning
• ½ teaspoon  Stonemill  Garlic Powder
• ½ teaspoon  Stonemill  Onion Powder
• ½ teaspoon  Stonemill  Ground Cumin
• ½ teaspoon  Stonemill  Paprika
• ½ teaspoon  Stonemill  Chili Powder
• ½ teaspoon  Stonemill  Ground Black Pepper
• ½ teaspoon  Stonemill  Iodized Salt
• 20 ounces  Fit & Active  93% Lean/7% Fat Fresh Ground Turkey

Directions:

1. Preheat oven to 400°. Lightly spray a 12-cup muffin pan with cooking spray.
2. In a medium sauté pan, heat the vegetable oil over medium heat. Sauté the zucchini, onion and carrot until vegetables are translucent and soft, about 5 minutes. Set aside to cool.
3. Combine the ketchup and barbecue sauce in a small bowl.
4. Place vegetable mixture, ¼ cup sauce mixture and remaining ingredients in a food processor. Process until thoroughly mixed.
5. Place approximately ½ cup of the mixture evenly into each muffin cup. Place 1 tablespoon of sauce mixture on top of each meatloaf cup. Spray a piece of aluminum foil with cooking spray and cover muffin pan, cook for 10 minutes covered. Remove from oven and remove cover, cook for an additional 10 minutes or until internal temperature is 165°.
6. Serve with mashed potatoes.

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Recipe Courtesy of ALDI Test Kitchen

Calories 290   | Total Fat 8g   |   Sodium 680mg   |   Total Carbohydrates 35g   |   Fiber 2g   |   Sugars 18g   |   Protein 23g