These meatloaf patties are the perfect solution to when you want a healthy, flavorful meatloaf, but don’t want to bake it for an hour or more. Also, they are so easy to make ahead and keep in the fridge to east for lunch all week at work. If you remember, I posted Turkey Green Chili Patties awhile back. These are the Italian version! The sun dried tomatoes really kick these up a notch and they are packed full of fresh veggies. They are also low carb! Usually for lunches, I pack two of these with me and it’s all I need with 33 g protein and only 12 carbs for both of them. And weighing in at only about 280 cal for both, it makes the perfect make ahead lunch!
There are a couple of ways that you could cook these. I have been just broiling mine in the oven lately, but you can grill them, or even bake them in muffin tins to make more of a meatloaf muffin. I used to grill them all the time, but sometimes they can be a little tricky to get onto the grill since the ground turkey is so soft. But if you are careful, it can be done! 🙂
So to start off, you chop all your veggies and add them in a large mixing bowl with the ground turkey.
In another bowl, you will mix together the egg, oats, Parmesan cheese, and all the spices. Then add that to the large mixing bowl and mix all the meat, veggies, and spices together.
Line a baking sheet with foil. I use a biscuit cutter that I have that’s about 4 inches in diameter for a little mold, but basically you just portion it out into 11 equal patties on the foil.
I know it seems like a weird number, but that’s just how many I ended up with using my biscuit cutter. You could go for 10 and the nutritional info wouldn’t change too drastically. Anyway, then I pat them down and flatten them out just a tiny bit. I turn my oven on Hi broil. I broil on one side for 9-10 minutes then take them out to flip them over. At this point they are pretty juicy. I transfer them to a wire cooling rack when I flip them over and then put the rack back onto the baking sheet, and put back in the oven. You really don’t have to put them on the rack if you don’t want to. You can just flip them over and put them back in for about 9-10 more minutes. It’s up to you. Then you are good to go! Store extra patties in a sealed container in the fridge for up to a week or so.
I show them here wrapped in lettuce but you could also put it on a bun, or just eat with a fork (that’s what I usually do).
Look at all those yummy veggies!
- 1.6 -1.7 lbs lean ground turkey (Costco)
- 2 oz sun dried tomatoes (not in oil)
- 1/2 C chopped red bell peppers
- 3 oz chopped baby bella mushrooms
- 1/4 C chopped fresh parsley
- 2 oz chopped fresh baby spinach
- 2 chopped green onions
- 1/2 C rolled oats
- 1 large egg
- 1/4 C Parmesan cheese
- 1 t oregano
- 2 t basil
- 1 t garlic salt
- ground pepper
- Chop all your veggies and put in a large mixing bowl with ground turkey.
- In another small bowl, mix oats, egg, cheese, and spices. Add to large mixing bowl.
- Mix all together until well incorporated.
- Line a baking sheet with foil. Separate mixture out into 11 equal patties on the foil. Flatten out to about 3/4 inch to 1 inch thick or so.
- Broil on Hi for 9-10 minutes. Take out of oven, flip patties over and return to the oven for another 9-10 minutes. You can flip them onto a wire cooling rack that fits onto your baking sheet before returning them to the oven if you would like. See comments above.
Macros: Calories 139; Fat 6.3; Carbs 6; Protein 16.4