staying on track


I made extra of the chicken with grape glaze last night so that is one of my meals, and I also tried another new thing – yay me! One of my friends sent me this recipe for mini meatloaves and I made them last night to bring for lunch today. There are a few changes from the original but mostly I kept it the same.

Adapted from
1 slice whole-wheat bread
1/2 cup skim milk
olive oil1/2 (large) onion diced
5-ounce bag baby spinach leaves
1 package lean ground turkey
1 large egg
sprinkle of salt, pepper and nutmeg
*mushrooms for the fatkid’s two loaves
**I meant to add provolone cheese but forgot…whoops! The fatkid didn’t even notice :)
1. Put bread in a food processor until crumbs are fine and combine in a large bowl with milk.

2. Heat olive oil in a large skillet, preferably nonstick, over medium heat. Add onion and cook until softened and golden. Add spinach, and stir until just wilted. 

3. Mix into the bowl with crumbs and milk. 
4. Add remaining ingredients and mix thoroughly.

5. Pack 1 cup of the mixture into a measuring cup and put on greased baking sheet. Repeat three more times.* Bake at 375 until cooked through and golden, about 40 minutes. (45 in my oven).

*This made two 1 cup sizes and two larger than 1 cup (which is perfect for the fatkid anyway).
6. For the glaze I just mixed together worcestershire and Arizona Gunslinger Hotsauce. 
There were not pretty  when they came out of the oven because the fat cooks off (I think) but once they cooled and were separated they were just fine. 
He ate part of his right when he got through the door but I saved mine for lunch today.
Thank Mindy for the recipe!