Mini Turkey and Veggie Meatloaves

I could eat these super healthy Mini Turkey and Veggie Meatloaves hot or cold, I tell ya. They really aren’t just for kids, although my three children gobbled them up with a side of ketchup tonight. I’m glad I doubled the recipe, so I can freeze half of them for another night. Snaps for #freezermeals, eh?!

Here’s the other thing: If you have a hard time getting enough vegetables into your family, these mini meatloaves are also a winning way to sneak some extra nutrition in (which you may know I’m a fan of). I would suggest using the food processor to chop the vegetables finely, if you have some suspicious kiddos. Give your munchkins a good squirt of ketchup for dipping purposes and you’re good to go!

I served our Mini Turkey and Veggie Meatloaves up with a twice baked potato, steamed broccoli, and some strawberries. Want to really hit a homerun when it comes to the sneaky nutrition, though? Try a side of Cream Cheesy Mashed Sweet Potatoes. You’ll have just fed your kids zucchini, carrots, onion, and sweet potatoes in one delicious meal. Boom!

Did you make this? Snap a photo and tag us on Instagram at @thrivinghome so we can see your creations and cheer you on!

★★★★★ 5 from 2 reviews

Mini Turkey and Veggie Meatloaves

These Mini Turkey and Veggie Meatloaves are a kid-favorite and a great way to sneak in lots of extra nutrition!

Yield: 6 1x

Prep: 10 minutesCook: 25 minutesTotal: 25 minutes

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Units: USM

Scale: 1x2x3x

Ingredients

• 1/2 cup finely chopped onion (about one small onion)
• 1/2 cup finely chopped carrot (about one carrot)
• 1/2 cup shredded zucchini (squeeze out excess liquid with hands)
• Salt
• Pepper
• 1 1/4 lbs 99% fat free ground turkey
• 1 cup panko bread crumbs (or whole wheat panko)
• 1 egg, beaten
• 1/2 cup all natural ketchup, divided
• 1/4 cup chicken broth
• 1/2 teaspoon garlic powder
• 2 teaspoons dried parsley, crushed in hand
• 1/2 teaspoon dried basil, crushed in hand (or dried oregano)

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Instructions

1. Preheat oven to 425 degrees F. Cover a rimmed baking sheet with foil and place a baking rack over the sheet (baking rack keeps bottoms from burning and allows drippings to fall below.) Grease baking rack generously with cooking spray.
2. In a saucepan over medium to medium-high heat, sauté vegetables in 1 tablespoon olive oil until soft, about 5 minutes. Lightly season vegetables with salt and pepper to taste while they sauté. Set aside to cool.
3. In a mixing bowl, using your hands or a wooden spoon, combine cooled vegetable mixture, ground turkey, egg, panko, 1/4 cup ketchup, broth, garlic powder, parsley, basil, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Do not over mix.
4. Gently scoop out a heaping, loosely packed 1/2 cup of meat mixture for each meatloaf. Gently form into a patty that’s evenly about 1 1/2 inches thick. Do not press down hard on mixture to avoid compacting it. Top each mini meatloaf with about 2 teaspoons ketchup, spreading around on top evenly.
5. Bake for 25-30 minutes or until the middle is no longer pink.

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Notes/Tips

Freezer Meal Instructions:

To Freeze: Bake and let cool completely. Seal in freezer bag or container, squeezing out all the air. Freeze up to 2 months.

To Prepare: Thaw in refrigerator overnight and reheat in microwave, using a lower power setting, just until warmed through. Or if reheating from frozen, use the defrost setting on the microwave.

Nutrition Information

• Serving Size: 1 meatloaf

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© Author: Thriving Home

Cuisine: American Method: Baked