Directions

1. Preheat oven to 350°F (175°C).
2. Grease a muffin tin lightly with an oiled paper towel or line the cups with parchment muffin papers.
3. Heat the oil in a large skillet over medium heat. Add the onions, carrots, oregano, salt and ground pepper, and cook until the onions are soft, about 5 to 8 minutes.
4. Remove from heat, mix in the red wine vinegar, 1/2 cup (125 mL) of the pasta sauce and the bread crumbs. Allow to cool slightly.
5. In a medium bowl, combine the ground turkey, and egg. Add the onion mixture and combine well. Add the mozzarella and ¼ cup (60 mL) of the Parmesan and combine until well distributed.
6. Evenly fill the muffin tins with the ground turkey mixture and flatten the tops gently.
7. Spoon 1 tablespoon (15 mL) pasta sauce over each mini-loaf. Sprinkle with remaining Parmesan.
8. Bake 25 minutes or until a meat thermometer inserted into the centre reaches 165°F (74°C). Allow to cool 5 minutes before serving.