chicken or turkey muffin meatloaf

Mini Teriyaki Chicken Meatloaves
Bake these tasty meatloaves in muffin tins makes for easy portion control
January 30, 2012

Serves 4 (makes 8)

1 lb. ground chicken or turkey
4 green onions, chopped fine (about 1/2 cup)
1/4 cup chopped cilantro
1 Tbsp. toasted sesame oil
1/2 tsp. grated ginger
1/2 tsp. salt
1 egg whit
1/4 cup low-sodium or light teriyaki sauce, divided
Nonstick cooking spray

1. Preheat oven to 450 degrees F. Place chicken, green onions, cilantro, sesame oil, ginger, salt and egg white in a medium mixing bowl. Mix with your hands until well combined and sticky in texture.

2. Spray a muffin tin with cooking spray. Divide meat mixture into eight portions and place in prepared tin; bake 15 minutes.

3. Remove from oven and spoon 1/2 Tbsp. teriyaki sauce over each meatloaf. Bake 5-7 minutes more or until cooked through. (Check by cutting into meatloaf with a small knife.)

Storages: Freeze, then thaw in refrigerator before reheating in microwave.

NUTRITION FACTS (per serving): 100 calories, 9 g protein,