Savory, low-fat and packed with powerful ingredients to keep your taste buds entertained. Make in regular muffin pans for dinner size, or mini cupcake size for appetizers. This may be one of the best meatloaves you'll ever make!
|1 1⁄2||lb||ground turkey meat, half white and dark or all white|
|4||oz||crushed or sliced black olives|
|2 1⁄2||c||frozen chopped spinach|
|2⁄3||c||shredded parmesan cheese|
|1 1⁄2||t||salt (l)|
|3||large splashes Lea and Perrin's Worcestershire sauce|
Preheat oven to 400 degrees. Place spinach in microwave safe bowl and heat for 2 minutes, stopping after 1 minute and stir. Place mushrooms in food processor and pulse completely. If using sliced olives, do the same. Squeeze and drain all water from the spinach. Crack eggs into large mixing bowl. Add all spices and whisk together well. Add ground turkey and start to mix by hand. Add mushrooms and mix. Crumble spinach into bowl and combine. Add olives and cheese and mix again.
Spray a 12 count muffin pan with cooking spray. Divide mixture into cups and bake for 25 minutes.
Some liquid will collect in bottom of pans during cooking. Careful when removing from oven!