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Mini Turkey Meatloaf Recipe

Thayer Allyson Gowdy

Ingredients:

Olive oil cooking spray
½ cup (1 oz/30 g) fresh or fine dried bread crumbs
¼ cup (2 fl oz/60 ml) whole milk
1 tablespoon tomato paste
½ teaspoon kosher salt
1 large egg, lightly beaten
? cup (1½ oz/45 g) shredded zucchini
1 lb (500 g) ground dark-meat turkey

Preheat the oven to 425°F (220°C). Spray a rimmed baking sheet with cooking spray.

In a bowl, combine the bread crumbs and milk and let stand for about 5 minutes. Add the tomato paste, salt, egg, and zucchini and stir to mix well. Add the turkey and mix gently just until blended. Drop tablespoonfuls of the meat mixture onto the prepared baking sheet, spacing them evenly.

Bake until the mini meat loaves are browned and cooked through, about 13 minutes. Let cool, then cut into halves, quarters, or other sizes that your toddler can handle.

Store It: Refrigerate in an airtight container for up to 1 day, or seal in a zippered plastic bag and freeze for up to 3 months.

Pack It: Thaw 2 or 3 mini meat loaves, if necessary, then pack in a small airtight container. Place in a small bag with a travel ice pack

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