Mini Turkey Meatloafs

Ingredients:

• 1.1 kg ground turkey
• 1.5 cups regular oatmeal
• 1 cup whole milk
• 4 strips bacon, cut into small pieces
• 3 tbsp chopped fresh parsley + extra for serving
• 0.5 tsp seasoned salt, such as Lawry's
• 0.5 tsp freshly ground black pepper
• 0.5 tsp red pepper flakes
• 1 cup ketchup + more as needed

Preparation:

1. Preheat oven to 350°F (175°C). Generously spray 18-cup muffin tins (use two 12-cup muffin tins) with cooking spray.
2. Place the oats in a small bowl and slowly pour in the milk. Stir to ensure the oats are completely coated, and let sit for a few minutes.
3. Place the ground turkey and bacon in a separate large bowl and add the oats along with the milk from the bowl. Add the parsley, seasoning salt, black pepper, red pepper flakes, and 1/4 cup ketchup. Mix everything together with your hands. Spoon 1/4 cup of the meat mixture into each greased muffin cup. Squeeze about 1/2 teaspoon of ketchup over each serving of meatloaf. Spread the ketchup evenly with a spoon, then use a spoon to push the edges of the meatloaf away from the sides of the cups (this will make them look neater).
4. Bake for 25 minutes, then spoon another 1/2 teaspoon of ketchup over each meatloaf, spreading it thoroughly with a spoon to cover as much of the meat as possible. Continue baking until cooked through and bubbly around the edges, about 30 minutes more. If there are large areas of meat without ketchup, brush on more.
5. Sprinkle the meatloaf with parsley and let it rest in the pan for 5-7 minutes before serving. Run a sharp knife around the edges of the meatloaf to loosen it from the sides of the pan. Serve warm with a vegetable garnish.