Sunday, October 3, 2010

Meatloaf in a ramekin



After I ate my last frozen stuffed Moroccan pepper for lunch today, I decided to make a new batch. This time  I filled a few ramekins with sliced roma tomatoes, and filled them up with stuffing mix. They are baked also 45min at 400F. A great snack or dinner component!

1/2 lb. ground turkey
1/2 medium onion, chopped
1/2 c sliced baby portabella mushrooms
1/2 packet Knorr vegetable soup mix
3 TB Trader Joes red pepper spread
2 TB harissa
1/4 cup frozen sweet corn
2 TB panko bread crumbs
1/4 cup eggwhites
1 roma tomato, sliced
 
 
  • Preheat oven to 400 degrees.
  • Mix all ingredients in a large bowl.
  • Place a tomato slice on the bottom of the ramekin, and fill with turkey mix.
  • Bake for 45 minutes to an hour, until the turkey stuffing is fully cooked.


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