Mini Turkey Meatloaves & Sugar Free Ketchup
Posted on March 20, 2014 by Leslie Blythe 1 comment
This is a great recipe for diabetics, which uses homemade sugar free ketchup. You can buy low sugar ketchup and you can buy low salt ketchup, but I need both for a client, so I made my own.
Mini Turkey Meatloaves
Serves 4
Makes 8 mini meatloaves (serving size = 2 meatloaves)
1 onion, finely chopped
1 red bell pepper, finely chopped
2 carrots, peeled and finely chopped or grated
1 1/4 lbs turkey, ground, (at least 90% lean)
2 egg whites
1/4 cup ketchup
1 tsp thyme
1/2 tsp sage
1/2 tsp Kosher salt
1/2 tsp pepper black
Preheat the oven to 425°F. Liberally coat a muffin tray with oil spray and set aside.
Coat a large skillet with oil spray and sauté the onions, peppers, and carrots over medium heat until soft, 8 to 10 minutes. Remove the skillet from the heat and allow the vegetables to cool to room temperature.
In a large bowl, add the ground turkey, egg whites, cooled vegetables, ketchup, thyme, sage, salt, and pepper. Using your hands, mush the ingredients together until they are fully incorporated. Divide the meat mixture between 8 muffin cups, smoothing the tops of each mini-meatloaf to make it level. Bake for 20 to 25 minutes.
Cooked mini meatloaves may be individually wrapped and frozen for up to 2 months.
Sugar-Free Ketchup
Makes 3 cups
12 oz tomato paste
4 Tbs apple cider vinegar
1 Tbs mustard
1/4 cup + 2 Tbs water
1/2 tsp cinnamon
1/8 tsp cloves
1/4 tsp garlic powder
Combine all ingredients and whisk until combined. You may wish to blend in order to ensure the spices are evenly mixed throughout.
It is best to let the ketchup sit together in the fridge for a couple of hours, or overnight, before serving so that the flavors blend together well.
Store in an airtight container in fridge.
Notes
Check the ingredients of your tomato paste. The only item listed should be tomatoes.
