Lower Fat Li L Cheesy Mini Meatloafs Oamc
Perfect for busy weeknights or meal prepping, these Lower Fat Li’l Cheesy Mini Meatloafs are a healthier twist on a comfort food classic—and they're ready in just 35 minutes! Made with lean ground turkey or beef, whole wheat breadcrumbs, and a blend of low-fat cheddar and Parmesan cheese, these portion-controlled meatloafs are both hearty and guilt-free. Each mini loaf is baked to perfection in a muffin tin, topped with a touch of ketchup and a melty, cheesy finish. Easy to freeze and reheat, this make-ahead (OAMC – Once A Month Cooking) recipe is ideal for meal planning and convenient dinners. Serve them with steamed veggies or mashed potatoes for a wholesome, satisfying meal the whole family will love.
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Ingredients
- 1.5 pounds Lean ground turkey or beef
- 2 large Egg whites
- 0.75 cups Breadcrumbs (whole wheat preferred)
- 0.5 cups Low-fat shredded cheddar cheese
- 0.25 cups Grated Parmesan cheese
- 0.25 cups Ketchup
- 0.25 cups Low-fat milk
- 1 teaspoons Garlic powder
- 1 teaspoons Onion powder
- 1 teaspoons Dried oregano
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 0 as needed Cooking spray
Directions
Step 1
Preheat your oven to 375°F (190°C). Lightly grease a standard 12-cup muffin tin with cooking spray or line it with silicone muffin liners.
Step 2
In a large mixing bowl, combine the lean ground turkey (or beef), egg whites, breadcrumbs, low-fat milk, garlic powder, onion powder, dried oregano, salt, and black pepper. Mix until well combined but avoid overmixing.
Step 3
Divide the mixture evenly into the prepared muffin tin cups, filling each about 3/4 full.
Step 4
Top each mini meatloaf with a dollop of ketchup, spreading it gently to cover the surface.
Step 5
Bake in the preheated oven for 15 minutes. Then, remove the tray and sprinkle each meatloaf with a bit of shredded low-fat cheddar cheese and Parmesan cheese.
Step 6
Return the tin to the oven and bake for an additional 5 minutes, or until the cheese has melted and the meatloafs reach an internal temperature of 165°F (74°C).
Step 7
Once cooked, allow the mini meatloafs to cool slightly in the muffin tin for 5 minutes before carefully removing them.
Step 8
Serve immediately or let them cool completely to store. For freezing, wrap each mini meatloaf tightly in plastic wrap, place them in a freezer-safe bag, and store for up to 3 months. To reheat, thaw overnight and warm in the microwave or oven.
Nutrition Facts
| Serving size | (1036.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1701.6 |
| Total Fat 71.5g | 0% |
| Saturated Fat 25.7g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 521.1mg | 0% |
| Sodium 3820.9mg | 0% |
| Total Carbohydrate 85.4g | 0% |
| Dietary Fiber 7.1g | 0% |
| Total Sugars 19.8g | |
| Protein 184.0g | 0% |
| Vitamin D 25.2IU | 0% |
| Calcium 889.5mg | 0% |
| Iron 12.7mg | 0% |
| Potassium 2083.4mg | 0% |
Source of Calories