Mini Pesto-Turkey Meatloaves

Southern Living
Shred the apple and onion using the large holes of a box grater. Cheese grits and a salad make the perfect complements.
Makes 4 to 6 servings


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1 to 1 1/2 lb. ground turkey
1/4 cup Japanese breadcrumbs (panko)*
1 medium onion, shredded
1 large egg, lightly beaten
3 tablespoons refrigerated pesto
2 tablespoons chopped fresh basil
1 teaspoon salt
1 1/4 cups (5 oz.) freshly shredded mozzarella cheese, divided


Prep: 15 Minutes
Bake: 21 Minutes

1. Preheat oven to 375°. Gently combine ground turkey, next 6 ingredients, and 1/2 cup cheese just until combined, using hands. Spoon turkey mixture into 12 lightly greased muffin cups.

2. Bake at 375° for 16 minutes. Sprinkle with remaining 3/4 cup cheese. Bake 5 minutes or until cheese is melted and a meat thermometer inserted into centers of meatloaves registers 165°.

*Fine, dry breadcrumbs may be substituted.

Note: For testing purposes only, we used Buitoni Pesto With Basil.

Created date

February 2009