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Tuesday, April 24, 2018

Mini Mexican Meatloaves


I decided to make these into individual servings instead of slicing. I find it helps me control portions if I already know exactly what I can eat. 

These were easy to throw together and then put in the slow cooker while I was outside raking and picking up leaves. 16 bags later, oh boy! The fall and spring clean up really gives me a great workout. Mulching will be done in a couple of weeks! 

Ingredients


  • 1 medium onion, diced
  • 1 small jalapeno, seeded and diced
  • 2 cloves of garlic, minced (1 for the mix and 1 for the glaze)
  • 1 lb Jennie-O Extra Lean Ground Meat
  • 1 tsp cumin
  • 1/4 tsp cayenne pepper
  • 3/4 tsp salt, divided
  • 1/4 tsp black pepper
  • 1/4 cup Quaker Steel Cut Oats
  • 1 egg
  • 1 cup diced tomatoes with green chilies
  • 1 tbsp honey
  • 1 tbsp lime juice
  • 1/4 tsp chipotle chili
  • Pam Olive Oil Spray

Directions


  1. In a skillet over medium heat, spray the Pam, add onion and jalapeno. Cook for a few minutes and then add 1 garlic clove. Cook for 1 minute and remove from heat to cool.
  2. In a large bowl, add ground turkey, cumin, cayenne, 1/2 tsp salt, black pepper and mix well.
  3. Add cooled onion mixture and combine. 
  4. Add egg and oats and mix well. 
  5. Shape into 1 loaf or 4 individual loaves and place in the slow cooker. 
  6. Combine diced tomatoes, 1 garlic clove, honey, lime juice, chipotle chili and 1/4 tsp salt in a saucepan and bring to a boil. 
  7. Transfer to a blender and spoon over top during the last 1/2 hour. 

This recipe makes 4 servings at 2 points each on Weight Watchers Freestyle Program. 

Enjoy! 

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