Mini Meatloaves and Creamed Spinach

15 minutes Prep Time
25 minutes Cook Time
6 Servings

Comfort food with a healthy twist—these mini turkey meatloaves are packed with veggies, black beans, and topped with a tangy glaze made from Red Gold® Enhanced Low Sodium Ketchup. Served alongside creamy spinach, it’s a balanced, flavorful option perfect for any menu.

Ingredients

  • Creamed Spinach:
  • 1 package premade creamed
  • spinach (32 oz.)
  • Mini Meatloaves:
  • Non-stick cooking spray
  • 1 lb extra-lean, ground turkey
  • breast (95%)
  • 10 oz packaged, frozen corn
  • (thawed)OR 2 cups canned, nosalt-added, or low-sodium whole
  • kernel corn (drained, rinsed)
  • 5 roasted carrots
  • 2 cups black beans, mashed
  • 1 egg
  • ¼ tsp black pepper
  • 1 tsp 1 tsp. garlic powder
  • 1 tsp 1 tsp. onion powder
  • 1 tbsp dried parsley leavesOR 1
  • tsp. salt-free, dried Italian spice
  • blend
  • ¾ cup panko crumbs
  • 2 tbsp Red Gold Naturally Balanced Ketchup (Enhanced Low Sodium / Made with Sugar)
  • 1 tbsp balsamic vinegar or red
  • wine vinegar
  • 1 tbsp water
  • ½ tsp honey

Instructions

Step 1

In a medium pot over medium-high heat, heat premade creamed spinach until warmed through, about 5-7 minutes.

Step 2

Preheat oven to 400°F.

Step 3

In a large bowl, add ground turkey breast, corn, roasted carrots, egg, black pepper, garlic powder, onion powder, parsley or Italian spice blend, and oats or panko crumbs. Stir together until well combined.

Step 4

Coat a 12-cup nonstick muffin pan with cooking spray (or use two 6-cup muffin pans). Divide the meat mixture evenly between each cup.

Step 5

Cook mini meatloaves in the oven for 10 minutes.

Step 6

In a small bowl, combine ketchup, vinegar, water, and honey to make the glaze.

Step 7

Remove meatloaves from the oven and use a spoon to top each mini meatloaf with glaze. Return to the oven and cook for an additional 10 minutes.

Step 8

Run a knife around the edge of each muffin cup to loosen the meatloaves before serving.

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