Adobo-Glazed Mini Turkey Loaves | view more Recipe

Adobo-Glazed Mini Turkey Loaves

'1 slice light wheat bread, cut into 1/2-inch pieces', '1/4 cup unsweetened almond milk', '1/2 pound ground turkey (dark meat)', '1/2 pound ground turkey breast', '1/2 cup Onion and Garlic Mix', '1/2 cup Broccoli and and Red Bell Pepper Mix', '1/2 cup frozen peas', '2 egg whites', '4 1/2 teaspoons tomato paste', '4 1/2 teaspoons Worcestershire sauce', '1 teaspoon salt', '1/2 teaspoon black pepper', '1/2 teaspoon dry mustard', '1/2 teaspoon chili powder', '3 tablespoons tomato paste', '2 tablespoons adobo sauce', '1 teaspoon honey', '3 tablespoons low-sodium chicken broth', 'Juice of 1/2 lime', '1/4 teaspoon salt'

Heat oven to 350&Deg;F. Soak bread and milk in a bowl for 10 minutes. Combine remaining loaf ingredients in another bowl; add bread and milk; mix well. Scoop 1/3 cup of mixture into each of 7 nonstick muffin tin cups. Bake 10 minutes. While loaves bake, prepare glaze by combining all glaze ingredients in a bowl; also make sauce for enchilada bake.While loaves bake, prepare glaze by combining all glaze ingredients in a bowl; also make sauce for enchilada bake . Spread 1 tablespoon glaze on each loaf. Continue to bake until internal temperature reaches 160°F, 15 to 20 minutes more. While baking, begin ragout and Thai soup . Remove loaves from oven; let cool. Set aside 3 loaves for the shepherd's pie. If not serving immediately, cover remaining loaves and freeze. To reheat Microwave on high 3 minutes or bake at 375°F for 30 minutes.