Turkey Meatloaf Appetizers

Turkey Meatloaf Appetizers
Carly McKeeman
WSS MEETING 1:26:10

INGREDIENTS
1/3 cup Quinoa

2 cups Water

1 pound Ground turkey breast

2 Beaten egg whites

1 cup Heinz® No Salt Added Tomato Ketchup, divided into 2 equal parts

1/2 cup Diced sweet onion

2 tablespoons Finely chopped fresh parsley, plus more for garnish

1/2 tablespoon Finely chopped fresh rosemary

1 teaspoon Salt

1/2

32 teaspoon Black pepper

melba toasts


PREPARATION

1. Preheat oven to 350 F.

2. Add quinoa to 2 cups of boiling water. Cook 5 minutes. Remove from heat and rinse with cold water. Reserve for next step.

3. In a stainless steel mixing bowl, combine turkey, egg whites, 1/2 cup of Ketchup, onions, parsley, rosemary, salt, pepper, and the cooled quinoa from above.

4. Mix by hand until all ingredients are blended (about 1 minute).

5. Place the mixture on a clean cutting board. Form into eight small loafs.

6. Spray mini loaf pans with nonstick spray and place the mixture from above in each pan. Tap the pan on the counter several times to remove any air pockets.

7. Cook in oven for 30 minutes.

8. Carefully remove meatloaf from oven and top with remaining 1/2 cup of Ketchup.

9. Return meatloaf to the oven for another 10 minutes, or until internal temperature reaches 165 F.

10. Allow to cool completely.

11. Cut each loaf into four slices. Place on a baking sheet and reheat in oven for 10 minutes.

12. Place each meatloaf slice on a melba toast. Drizzle with ketchup, if desired, and garnish with springs of parsley.