Pinterest
Print
Save
Facebook
Email

Muffin-Tin Pancetta-Rosemary Turkey Meatloaves

Name: Muffin-Tin Pancetta-Rosemary Turkey Meatloaves
Prep time: 20 min
Total time: 45 min
Yield: 6
Cuisine: Italian
Ingredients: 1/2 cup Progresso™ plain panko crispy bread crumbs; 1/4 cup milk; 1/2 cup finely chopped onion; 1 carrot, peeled and finely chopped; 1/2 cup finely chopped red bell pepper; 3 cloves garlic, chopped; 1 tablespoon finely chopped fresh rosemary leaves; 1 1/2 lb ground turkey; 1 teaspoon salt; 1/2 teaspoon pepper; 1 egg; 3/4 cup Muir Glen™ organic tomato basil pasta sauce; 12 thin slices pancetta

12 Ratings

12 Reviews

0 Questions

Muffin-Tin Pancetta-Rosemary Turkey Meatloaves

Prep 20 min
Total 45 min
Servings 6

Turkey meat loaf gets an Italian makeover in these fun mini meat loaves. Baking in a muffin pan makes them quick, easy and the perfect weeknight dinner.

By Tablespoon Kitchens

Updated September 8, 2016

Ingredients

1/2 cup Progresso™ plain panko crispy bread crumbs
1/4 cup milk
1/2 cup finely chopped onion
1 carrot, peeled and finely chopped
1/2 cup finely chopped red bell pepper
3 cloves garlic, chopped
1 tablespoon finely chopped fresh rosemary leaves
1 1/2 lb ground turkey
1 teaspoon salt
1/2 teaspoon pepper
1 egg
3/4 cup Muir Glen™ organic tomato basil pasta sauce
12 thin slices pancetta

Steps

1

Line 15x10x1-inch pan with foil. Heat oven to 400°F. Spray 12 regular-size muffin cups with cooking spray. In large bowl, mix bread crumbs and milk. Let stand 5 minutes.
2

Add onion, carrot, bell pepper, garlic, rosemary, turkey, salt and pepper. Stir to combine. Divide mixture evenly among muffin cups (about 1/3 cup each). Top each with 1 tablespoon pasta sauce and 1 slice pancetta, formed into a round to cover. Placed pan on rack below muffin pan to catch any drippings. Bake 18 to 22 minutes or until thermometer inserted in center of loaf reads at least 165°F. Let stand 5 minutes.
3

To freeze: Line muffin cups with paper baking cups before filling with mixture. Top with sauce and pancetta. Freeze unbaked meat loaves until firm, about 1 hour. Transfer meat loaves to large resealable freezer plastic bag; freeze up to 3 months. To bake, remove paper baking cups; spray muffin cups with cooking spray, and place meat loaves in muffin cups. Cover with plastic wrap; thaw in refrigerator overnight or until completely thawed. Remove plastic wrap; bake as directed.

For faster preparation, roughly chop onion, bell pepper, carrot, garlic and rosemary, then pulse in food processor until finely chopped.
Can’t find thinly sliced pancetta? Place pancetta in freezer for 10 minutes before slicing, and use a serrated knife for easy slicing.

Nutrition Facts

Serving Size: 1 Serving

Calories: 360

Calories from Fat: 180

Total Fat: 20g; 31%

Saturated Fat: 7g; 34%

Trans Fat: 0g

Cholesterol: 140mg; 46%

Sodium: 1030mg; 43%

Potassium: 370mg; 10%

Total Carbohydrate: 13g; 4%

Dietary Fiber: 1g; 5%

Sugars: 4g

Protein: 29g

% Daily Value*:

Vitamin A: 50%; 50%

Vitamin C: 15%; 15%

Calcium: 6%; 6%

Iron: 10%; 10%

Exchanges:

1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 3 1/2 Lean Meat; 0 High-Fat Meat; 2 Fat;