Mini-Meat Loaves – from Minna

Mini-Meat Loaves – from Minna via Weight Watchers Magazine Mar/Apr 2009
Serves 6
4 Points value

1 slice whole-wheat bread, torn into pieces
1 shallot, quartered
2 cups baby spinach
1 lb. ground skinless chicken or turkey meat
¼ cup grated Parmesan cheese
1 large egg
½ tsp smoked paprika
½ tsp salt
½ tsp coarsely ground black pepper
6 Tbsp ketchup

Preheat the oven to 450. Lightly spray 1 (6-c) muffin tin with nonstick spray. (You can make them smaller and use 12-c muffin tin, then I make them 3 Points.)

Finely crumble the bread in a food processor. Transfer to a large bowl. With the machine running, add the shallot through the feed tube and process until minced. Add the spinach and pulse until finely chopped. Add the bread crumbs, chicken, cheese, egg, paprika, salt & pepper; pulse until blended. (I just mix with my hands like making meatloaf)

Fill each prepared muffin tin with ½ cup of the mixture. Bake until an instant read thermometer inserted into the center of a mini-meat loaf registers 165 degrees, about 30 minutes. Top each loaf with 1 Tbsp of the ketchup. If making ahead, let cool. Wrap each loaf in plastic wrap and refrigerate up to 2 days. To serve, microwave, a loaf at a time, on high about 1 minute.

Per serving (1 mini loaf): 170 cal, 7g fat (2g sat fat), 528mg sodium, 1g fiber