Mini Meatloaves with Low-Fat Creamed Spinach

Simple Cooking with Heart brings you this classic American comfort meal that is healthy and still full of flavor!

Nutrition Facts

Mini Meatloaves with Low-Fat Creamed Spinach


285 Per Serving


33g Per Serving


8g Per Serving

Cost Per ServingCost Per Serving

Calories 285
Total Fat 4.0 g
Saturated Fat 0.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 0.5 g
Cholesterol 63 mg
Sodium 312 mg
Total Carbohydrate 35 g
Dietary Fiber 8 g
Sugars 10 g
Protein 33 g


Servings  6  

For the Creamed Spinach:

  • 32 oz. packaged, frozen, chopped spinach (thawed)
  • 4 clove fresh garlic (minced) OR
  • 2 tsp. jarred, minced garlic
  • 4 Tbsp. fat-free cream cheese
  • 3/4 cup fat-free, plain yogurt

For the Mini Meatloaves:

  • non-stick Cooking spray
  • 1 lb. extra-lean, ground turkey breast (95%)
  • 10 oz. packaged, frozen corn (thawed) OR
  • 15 1/4 oz. canned, no-salt-added, or, low-sodium whole kernel corn (drained, rinsed)
  • 15 1/4 oz. canned, no-salt-added, or, low-sodium carrots OR
  • 12 oz. packaged, frozen, cooked winter squash (thawed)
  • 1 egg
  • 1/4 tsp. Black pepper
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1 Tbsp. dried parsley leaves OR
  • 1 tsp. salt-free, dried Italian spice blend
  • 3/4 cup quick-cooking oats OR
  • 3/4 cup crushed, multigrain cereal
  • 2 Tbsp. low-sodium ketchup
  • 1 tsp. dried mustard
  • 1 Tbsp. balsamic vinegar or red wine vinegar
  • 1 Tbsp. water
  • 1/2 tsp. honey


Tip: Click on step to mark as complete.

For the Creamed Spinach:

  1. In a medium pot over medium-high heat, add spinach, garlic, and cream cheese.
  2. Stir and cook until the water from the spinach has evaporated, about 5 minutes. Stir in yogurt and cook until warm, about 1 more minute.

For the Mini Meatloaves:

  1. Preheat oven to 400° F.
  2. In a large bowl, add ground turkey breast, corn, carrots or winter squash, egg, black pepper, garlic powder, onion powder, parsley or Italian spice blend and oats or multigrain cereal and and stir together.
  3. Coat a 12-cup nonstick muffin pan with cooking spray (or use two 6-cup muffin pans). Divide meat evenly between each cup. Cook mini meatloaves in the oven for 10 minutes.
  4. In a small bowl, combine ketchup, dry mustard, water, vinegar and honey. Remove meatloaves from oven and use a spoon to top each mini meatloaf with glaze. Return to oven and cook for 10 more minutes.
  5. Run a knife around the edge of each muffin cup to loosen the meatloaves.

Tip: Cooking Tips: If using frozen vegetables in the meatloaf, make sure they are thoroughly thawed and drained and rinsed of their water. If not, all the water makes the meatloaf soggy.

Tips: Using a muffin tin helps with portion control and speeds up the cooking time. Leftover meatloaf makes great sandwiches for lunch the next day.