small onion, chopped
stalk celery, chopped
medium carrot, peeled and chopped
chipotle peppers (canned in adobo sauce)
(16-ounce) package JENNIE-O® Extra Lean Ground Turkey Breast
cup quick-cooking oats
tablespoon chipotle pepper adobo sauce (from canned peppers used in meatloaf)
tablespoon brown sugar
Heat oven to 350°F.
Mist 6 hole large muffin pan with cooking spray. In bowl of food processor, place onion, celery and carrot. Process until finely chopped. Add chipotle peppers; pulse until combined. In large bowl, combine turkey breast and vegetable mixture. Add oats and egg whites; mix until combined.
Place ⅔ cup turkey into each muffin cup. Bake 20 minutes. For topping in small bowl, combine ketchup, chipotle pepper adobo sauce and brown sugar; set aside.
Spoon topping over each meatloaf. Bake 5 to 10 minutes or until meatloaves are well-done, 165°F. as measured by a meat thermometer.
Let meatloaves stand 5 minutes before serving.