Lunch: Stuffed Italian Meatloaf Balls

These Stuffed Italian Meatloaf Balls aren't your grandmother's meatloaf. They are a fun party food and kids love them too. Serve with a green salad and polenta for a fancy Italian meal.

Ingredients

Filling:
Cooking spray
1 Tbsp. olive oil
8 oz cremini (baby bella) mushrooms, chopped
½ medium onion, chopped
2 cloves garlic, chopped
1 tsp. dried oregano
¼ tsp ground black pepper
¼ cup grated Parmesan cheese (optional)
Meatloaf:
1 lb lean ground turkey (7% fat)
½ cup oatmeal
2 egg whites
2 cloves garlic, minced
½ medium onion, minced
1 medium zucchini, shredded
½ tsp. salt (optional)
¼ tsp. ground black pepper
Glaze:
½ cup ketchup
¼ cup balsamic vinegar

Instructions

Preheat oven to 375°F. Coat a large baking sheet with cooking spray.
Heat olive oil in a medium sauté pan over medium high heat. Add the filling ingredients except the Parmesan cheese and sauté and until mushrooms and onions are tender and have expelled all of their liquid. Remove from heat, stir in the Parmesan cheese and set aside to cool.
In a mixing bowl, combine the meatloaf ingredients until incorporated.
Once the filling is cool, pulse the filling in a food processor until minced but still slightly chunky. Do not puree into a paste.
Divide meatloaf mixture into 8 equal portions. Flatten one portion onto your hand to form a patty. Place on heaping Tablespoon of mushroom mixture into center of the patty and close your hand to form a ball around the mushroom mixture. Repeat for remaining meatloaf balls. Place onto the sprayed baking sheet and bake for 35 minutes.
In a small bowl, whisk together ketchup and balsamic vinegar. After the meatloaf balls have baked for 35 minutes, brush each meatloaf ball generously with half the glaze. Return to the oven for 5 minutes, then brush the remaining glaze on the meatloaf balls and bake for 5 more minutes.
MAKE IT GLUTEN-FREE: Verify that the ingredients that you are using are gluten-free, especially the oats (and not cross- contaminated) and this dish can be gluten-free.

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