Mini Meatloaves with Chipotle Sweet Potatoes

I’m trying to get back on the weight watchers train again…this is meal #1. And it was GOOD, even though the picture is not stellar. The mini meatloaves, aside from being adorable (i like mini things), were really delicious — from the Cook Yourself Thin TV show/cookbook. I was scared off after that Cook Yourself Thin chocolate beet (+salmon, oops) cake incident, but I may just have to try a few more things from that cookbook now.

Mini Meatloaves
serves 4 / adapted from this recipe / 6 WW pts

Here’s what I used:

For the meatloaves

  • 1 slice whole-wheat bread
  • 1/2 cup skim milk
  • 2 tsp olive oil
  • 1 onion, diced
  • 6-ounce bag baby spinach leaves
  • 1 1/4 pounds ground turkey
  • 2 tablespoons finely grated Parmesan
  • 1 egg
  • kosher salt & freshly ground pepper
  • few grates of whole nutmeg

For the glaze

  • 3 tbsp ketchup
  • 2 tsp Worcestershire sauce
  • 1/2 tsp hot sauce

Here’s what I did:

  1. Preheat oven to 375 degrees.
  2. Grind the bread in a food processor. Transfer to a large bowl, and pour milk over crumbs to soak.
  3. Heat oil in a large skillet over medium heat. Add onion and cook until softened and golden, about 5 minutes. Add spinach and stir until just wilted, about 1 minute. Transfer to bowl with soaked crumbs and let cool for 5 minutes.
  4. Add the turkey, cheese, egg, salt, pepper and nutmeg. Combine the mixture with your hands until well mixed (it will be quite wet).
  5. Pack 1 cup of the mixture into a 1-cup dry measuring cup. Invert the cup onto a rimmed baking sheet, gently shaking the cup to release the mixture. Make 4 meatloaves.
  6. Bake mini meatloaves until cooked through and golden, about 35-40 minutes.
  7. For the glaze, combine ketchup, worcestershire and hot sauce and warm over low heat. Brush over meatloaves.

Chipotle Smashed Sweet Potatoes
serves 4 / adapted from this recipe / 3 WW pts

Here’s what I used:

  • 2 large sweet potatoes, peeled and cubed
  • 2 tablespoons unsalted butter
  • 1/2 teaspoon salt
  • 1 chipotle pepper in adobo sauce, chopped
  • 1 teaspoon adobo sauce from can of peppers


Here’s what I did:

  1. In a large pot, cover the potatoes with cold water and bring to a boil. Cook until tender, about 20-30 minutes from start to finish. Drain.
  2. Add butter to potatoes and mash with potato masher. Add chipotle, sauce, and salt and continue mashing to combine. Serve immediately.
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