Easy Mini Meatloaves

Meatloaf that bakes in 20 minutes is a winner on any weeknight. If you don’t want to use pork, just double the turkey. Either way, we recommend making a double batch of these mini meatloaves so you have leftovers for lunch or dinner later in the week.

• 8 ounces lean ground pork
• 8 ounces lean ground turkey
• 1/3 cup old-fashioned oats
• 4 tablespoons ketchup, divided
• 1 tablespoon spicy brown mustard, divided
• 1 teaspoon Worcestershire sauce
• ½ teaspoon finely chopped oregano, plus more for garnish
• 2 egg whites
• 1/3 cup red onion, grated
• ½ teaspoon salt
• 1 teaspoon pepper

Preheat oven to 450 degrees. Line a baking sheet with aluminum foil.

Gently combine pork and turkey by hand in a large bowl. In another bowl, stir together the oats, 2 tablespoons of ketchup, ½ tablespoon of mustard, Worcestershire sauce, oregano, egg whites, onions, salt and pepper.

Combine the oats and meat, mixing by hand until just incorporated.

Form 4 small meatloaves, about 4 inches long and 1½ inches thick, and place on prepared baking sheet. Stir together the remaining ketchup and mustard and brush it on each meatloaf.

Bake about 20 minutes. Garnish with fresh oregano and serve.

Per serving: 214 calories; 6g fat; 12g carbohydrates; 1g dietary fiber; 27g protein; 5g sugar; 637mg sodium

Source: Food Network Kitchen