slices whole-wheat bread
cup skim milk
1 tablespoon plus 1 teaspoon olive oil
oz bag baby spinach leaves
lb. ground turkey
Tbsp finely grated Parmesan
tsp freshly ground black pepper
tsp freshly grated nutmeg
roasted red pepper
Tbsp worchestershire sauce
tsp hot sauce
1. Preheat oven to 375F.
2. Grind the bread in a food processor until fine crumbs form. Transfer to a large bowl, and pour milk over crumbs.
3. Heat 1 teaspoon oil in a large skillet, preferably non-stick, over medium heat. Add onion and cook, stirring occasionally, until softened and golden, about 5 minutes. Add spinach, and stir until just wilted, about 30 seconds. Transfer to bowl with soaked crumbs. Add the turkey, cheese, egg, salt, pepper, and nutmeg. Combine the mixture with your hands until well mixed; it will be quite wet.
4. Pack 1 cup of the mixture into a 1-cup dry measuring cup. Invert the cup onto a rimmed baking sheet, gently shaking the cup to release the mixture. Gently pat the mound to smooth its shape. Repeat with remaining mixture. Bake mini meatloaves until cooked through and golden, about 40 minutes.
5. In a small bowl blend ketchup, worchestershire, hot sauce, and brush on meatloaves.