Recipe Mini Meatloaves with Low-Fat Creamed Spinach - This American comfort meal is healthy and full of flavor! Recipe copyright © 2014 American Heart Association. This recipe is brought to you by the American Heart Association's Simple Cooking with Heart ® Program. For more simple, quick and affordable recipes, visit heart.org/simplecooking. Mini Meatloaves with Low-Fat Creamed Spinach 20 Updated:Apr 25,2014   Mini Meatloaves with Low-Fat Creamed Spinach Description American 6 servings About $2.83 per serving Mini Meatloaves Cooking spray 1 pound extra lean (95%) ground turkey breast 1 (10 oz.) bag frozen corn, thawed or 1 (15 ¼ oz.) can no-salt added or low-sodium whole kernel corn 1 (15 ¼ oz.) can no-salt added or low-sodium sliced carrots, mashed, or 1 (12 oz.) package frozen cooked winter squash, thawed 1 egg ¼ teaspoon black pepper 1 teaspoon garlic powder 1 teaspoon onion powder 1 tablespoon dried parsley leaves or 1 teaspoon salt-free dried Italian spice blend ¾ cup quick-cooking oats or crushed multigrain cereal 2 tablespoons low-sodium ketchup 1 teaspoon dry mustard 1 tablespoon water 1 tablespoon balsamic vinegar or red wine vinegar ½ teaspoon honey Preheat oven to 400° F. 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. 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. 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. Run a knife around the edge of each muffin cup to loosen the meatloaves.  Creamed Spinach 2 (16 oz.) bags frozen chopped spinach, thawed 2 teaspoons minced garlic from jar or 4 garlic cloves, minced 4 tablespoons no-fat cream cheese ¾ cup plain nonfat yogurt In a medium pot over medium-high heat, add spinach, garlic, and cream cheese. 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. 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.