Mini Pesto-Turkey Meatloaves

Prep: 15 min., Bake: 21 min. Shred the apple and onion using the large holes of a box grater. Cheese grits and a salad make the perfect complements.

Yield: Makes 4 to 6 servings

Ingredients

• 1  to 1 1/2 lb. ground turkey
• 1/4  cup  Japanese breadcrumbs (panko)*
• 1  medium onion, shredded
• 1  large egg, lightly beaten
• 3  tablespoons  refrigerated pesto
• 2  tablespoons  chopped fresh basil
• 1  teaspoon  salt
• 1 1/4  cups  (5 oz.) freshly shredded mozzarella cheese, divided

Preparation

1. Preheat oven to 375°. Gently combine ground turkey, next 6 ingredients, and 1/2 cup cheese just until combined, using hands. Spoon turkey mixture into 12 lightly greased muffin cups.

2. Bake at 375° for 16 minutes. Sprinkle with remaining 3/4 cup cheese. Bake 5 minutes or until cheese is melted and a meat thermometer inserted into centers of meatloaves registers 165°.

*Fine, dry breadcrumbs may be substituted.

Note: For testing purposes only, we used Buitoni Pesto With Basil.