King penguins eat small fish, mainly lanternfish, and squid and rely less than most Southern Ocean predators on krill and other crustaceans. On foraging trips they repeatedly dive to over 100 metres (330 ft), and have been recorded at depths greater than 300 metres (980 ft).
Directions. 1  Heat oven to 350ÂºF. Melt butter in a small skillet over medium-high heat. Add onion and garlic; cook 5 minutes, stirring occasionally. 2  Add ground turkey, breadcrumbs, egg, ketchup, Worcestershire sauce, pepper and salt, if desired to turkey mixture; mix well. Press into 8 x 4-inch loaf pan. Top with barbeque sauce, if desired. Bake 1 hour or until the internal temperature of meatloaf is well-done, 165ÂºF as measured by a meat thermometer.
Use about 3/4 cup of the meat mixture, and shape into a small meatloaf, using your hands. Place on a baking sheet coated with cooking spray. Repeat the procedure with the remaining meat mixture to make 8 small meatloaves. 3. In a small dish, combine the ketchup and mustard. Spoon about 2 tsp of the ketchup mixture on top of each meatloaf to finish each meatloaf off. 4. Bake the meatloaves for 45 minutes, or until the insides of the meatloaves are no longer pink. Remove the meatloaves from the oven, and serve them warm.