Mini Meatloaves with Goat Cheese

This is an adapted Hungry Girl recipe kind of reminded me of my mashed potato topped mini meatloaves or Spicy Southwest Meatloaf Minis


  • 5 cups chopped spinach
  • 1 lb. raw ground turkey
  • 1 cup finely chopped onion
  • 1/4 cup (about 2 large) egg whites or fat-free liquid egg substitute you can use whole egg if you want to.
  • 2 tbsp. panko breadcrumbs
  • 2 tsp. chopped garlic
  • 1 tsp. Italian seasoning
  • 3/4 tsp. salt
  • 1/4 tsp. black pepper
  • 2/3 cup goat cheese
  • 3/4 cup marinara sauce (I used some pasta sauce that Lyn had made)
  • Optional topping: chopped fresh basil


  1. Preheat oven to 375 degrees. Spray a 12-cup muffin pan with nonstick spray.
    1. We used muffin top cupcake pan.
  2. Bring a large skillet sprayed with nonstick spray to medium-high heat. Cook spinach until wilted, about 2 minutes.
  3. Transfer spinach to a large bowl, and blot away excess moisture. Add beef, onion, egg, breadcrumbs, garlic, Italian seasoning, 1/2 tsp. salt, and pepper. Mix thoroughly. Evenly distribute mixture among the muffin cups, and smooth out the tops.
  4. Form a hole in each meatloaf, and evenly fill with goat cheese.
  5. Top with marinara.
  6. Bake until firm with lightly browned edges, about 30 minutes.
  7. Serve
Hungry girl photo


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