I'm dieting!! And the hardest part is portion control. So, I've taken to making portion controlled everything and freezing lunches and dinners for quick access in the mornings before I leave. This one I thought turned out great. They're exactly a lunch portion each.
1Preheat the oven to 350 degrees F. Cook the bacon over medium heat until well rendered and crispy. pat dry, pour off all but 1 scant tablespoon of the bacon fat.
2Saute the shallots over medium heat in the bacon fat until translucent. Chop the garlic finely and add it to the shallots. Cook about 1 minute more.
3Chop the reserved bacon and set it aside with the shallots and garlic mixture. Let cool a bit.
4Toss together the bacon, shallots, garlic, panko bread crumbs, egg substitute, thai seasoning. Add salt/pepper to taste. Go easy on the pepper since hot mustard is used as a topping.
5Add this mixture to the ground turkey plus the 6 tablespoons of water and gently incorporate. Be careful not to work the meat too much or it will get too dense. By the way, I use egg substitute because I am allergic to eggs. If you use whole eggs, you don't need the 6 tablespoons of water. Just so you know, egg substitute is about 1/3 the calories of whole eggs. To really cut the calories, also consider egg whites.
6Spoon 2 ounce portions of the mixture into regular size muffin tins lined with cupcake papers. It should just fill the cup.
7Stir together the preserves, hoisin sauce and prepared chinese mustard or wasabi, chopping up any chunks of fruit that might be too large. Spoon evenly over the turkey mixture in the muffin tins.
8Bake at 350 degrees for about 20-30 minutes or until a knife inserted in the center comes out clean.
9Freeze the muffin tins with the meatloafs in them, then pop them out and put them in whatever freezer container you prefer for a quick grab and go packed lunch. Each meatloaf is the equivalent of 2 ounces of lean meat plus negligible bread and condiment options.