Bariatric Recipes of the Week:
Mini Meatloaf

For all you Biggest Loser fans...this mini meatloaf recipe is courtesy of Tara on this season's show. (Can't wait until this week's finale!)


  • 1 small yellow onion, coarsely chopped
  • 1 medium carrot, peeled and coarsely chopped
  • 1 stalk of celery, coarsely chopped
  • 2 canned chipotle peppers in adobo sauce
  • 1 (20-ounce) package JENNIE-O TURKEY STORE® lean ground turkey breast
  • 1/2 cup quick cooking oats
  • 2 egg whites

For Topping:

  • 1/4 cup fat free and sugar free ketchup
  • 1 tablespoon chipotle pepper adobo sauce
  • 1 tablespoon brown sugar substitute (such as Splenda® Brand)


  1. Preheat oven to 350°F.
  2. In the work bowl of a food processor, combine onion, carrots and celery. Pulse until finely chopped.
  3. Add chipotle peppers and pulse until just combined.
  4. In a large bowl, combine the ground turkey with the pepper and vegetable mixture.
  5. Add egg whites and oats; gently mix until combined.
  6. Place about 1/3 cup of the prepared meatloaf mixture into 9 wells of a standard size muffin pan that has been lightly sprayed with nonstick cooking spray.
  7. Bake for 20 minutes.
  8. Meanwhile, combine all of the topping ingredients in a small bowl; set aside.
  9. Remove mini meatloaves from oven and spoon the topping over each meatloaf. Return to the oven and continue to bake for an additional 5-10 minutes or until meatloaf is firm and the internal temperature registers 170°F.
  10. Let meatloaf stand for 5 minutes before serving.

Makes 9 mini loaves.

Nutritional Information per Serving:

Calories: 110
Protein: 16 grams
Carbohydrates: 6 grams
Fat: 1 gram
Cholesterol: 25 mg
Sodium: 180 mg
Saturated Fat: 0
Fiber: Less than 1 gram

Note: These could also be made with ground chicken breast or even ground veggie crumbles for a vegetarian twist.

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Recipe from The Biggest Loser