Turkey and Veggie Meatloaf Minis

• 1 small onion
• 1 1/4 pounds raw lean ground turkey
• 3 cups bagged dry broccoli cole slaw, roughly chopped
• 1/2 cup quick-cooking oats
• 2 teaspoons garlic powder
• 1 teaspoon salt
• 1/2 cup fat-free liquid egg substitute
• 1/4 cup, plus 3 tablespoons ketchup

1. Preheat oven to 350 degrees F.
2. Using a box grater, grate the onion into a large bowl.
3. Add turkey, broccoli cole slaw, oats, garlic powder, salt, egg substitute, and 1/4 cup ketchup.
4. Stir until thoroughly mixed.
5. Line 9 cups of a 12-cup muffin pan with baking cups and/or spray with nonstick spray.
6. Evenly distribute turkey-veggie mixture among the muffin cups, and top each with 1 teaspoon ketchup.
7. Bake in the oven until firm with lightly browned edges, 30 to 35 minutes.
8. Let stand for 5 minutes before serving.
9. Enjoy!
10. PER SERVING (1 mini meatloaf): 142 calories, 5.25g fat, 494mg sodium, 9g carbs, 1.5g fiber, 4g sugars, 14g protein

onion, lean ground turkey, cole slaw, oats, garlic, salt, liquid egg substitute, ketchup

Taken from www.foodnetwork.com/recipes/turkey-and-veggie-meatloaf-minis-recipe.html (may not work)