Oh yes, i call them sticks because when i grabbed the recipe off the Biggest Looser website, i had forgotten the fact that i threw my muffin pan away. At first i thought it had grown legs and walked away. But then i remembered when i started my spring cleaning rampage, that i wanted to upgrade to a ceramic pan from Pampered Chef. Most of my bakeware is now Pampered Chef and i love cooking/baking with these. So... i had the mix all made, and realized this small fact, so i got rather creative and made meatloaf "sticks". I have this cool pan from Williams Sonoma to make pizza sticks.
It is so cool, and i thought, why not? Worked like a charm, and i got the same quantity from the recipe. However, if i had the muffin pan, they would have stayed together slightly better than they did. This is a great recipe, low in calories, but packed with protein. Especially great for the days when i burn more calories working out! Just pop one in the microwave, add a salad and what a great lunch!
Beware: they are HOT! The recipe calls for an entire can of chipotle peppers in adobo sauce.
FOR MEAT LOAF:
1 small yellow onion, coarsely chopped
1 medium carrot, peeled and coarsely chopped
1 stalk of celery, coarsely chopped
2 chipotle peppers (canned in adobo sauce)
1 (20-ounce) package Jennie-O extra lean ground turkey breast
1/2 cup quick cooking oats
2 egg whites
FOR TOPPING: (i used either bbq sauce or dijon mustard and that was good too)
1/4 cup fat free and sugar free ketchup
1 tablespoon chipotle pepper adobo sauce (from canned peppers used in meatloaf)
1 tablespoon brown sugar substitute (such as Splenda)
Preheat oven to 350°F. In the work bowl of a food processor, combine onion, carrots and celery. Pulse until finely chopped. Add chipotle peppers and pulse until just combined. In a large bowl, combine the ground turkey with the pepper and vegetable mixture. Add egg whites and oats; gently mix until combined. Place about 1/3 cup of the prepared meat loaf mixture into 9 wells of a standard size muffin pan that has been lightly sprayed with nonstick cooking spray. Bake for 20 minutes.
Meanwhile, combine all of the topping ingredients in a small bowl; set aside. Remove meat loaves from oven and spoon the topping over each meat loaf. Return meat loaf to the oven and continue to bake for an additional 5-10 minutes or until meat loaf is firm and the internal temperature registers 170°F. Let meat loaf stand for 5 minutes before serving. Makes 9 mini loaves.
Fat: 1 g
Saturated Fat: 0
Sodium: 180 mg
Protein: 16 g
Cholesterol: 25 mg
Carbohydrates: 6 g
Here was the finished result: