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Mini Turkey and Veggie Meatloaves

★★★★★ 5 /5 Updated: 8/4/22
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These Mini Turkey and Veggie Meatloaves are a kid-favorite and a great way to sneak in extra nutrition!

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?!

These Mini Turkey and Veggie Meatloaves are a kid-favorite and a great way to sneak in extra nutrition! #realfood #freezermeal #healthy

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!

These Mini Turkey and Veggie Meatloaves are a kid-favorite and a great way to sneak in extra nutrition! #realfood #freezermeal #healthy

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!

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

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

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.

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

We’d love your feedback! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

© Author: Thriving Home
Cuisine: American Method: Baked

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Rachel Tiemeyer

Rachel Tiemeyer

As co-founder of Thriving Home, Rachel dreams about creating recipes (literally) and uses her husband, her 3 kids, and even the neighbors as guinea pigs several nights a week. She believes that good food has the power to bring families and friends closer together and continues to wake up excited about her job each day, even after 10+ years!

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  1. AvatarMargaret says

    Posted on 8/7/22 at 7:38 am

    Very good recipe. Nice flavor. I loved the freezer tip. I’m a believer in cook once eat twice

    ★★★★★

    Reply
    • Rachel TiemeyerRachel Tiemeyer says

      Posted on 8/7/22 at 5:44 pm

      Thanks for the review, Margaret. Glad you liked it.

      Reply
  2. AvatarLil says

    Posted on 1/10/22 at 8:56 am

    I would love to make this for my grandson but he is allergic to eggs (as well as dairy). Can I leave the egg out of the recipe?

    Reply
    • Rachel TiemeyerRachel Tiemeyer says

      Posted on 1/10/22 at 11:25 am

      The egg acts as a binder, but you could certainly try it without the egg. I don’t think it will be a disaster by any means. Just might need to add a little more liquid (like non-dairy, plain milk). I hope that helps!

      Reply
  3. AvatarAllyson says

    Posted on 3/4/18 at 2:36 pm

    Do you think I could make these in a muffin tin as well? Just taking the papers off before freezing?

    Reply
    • RachelRachel says

      Posted on 3/7/18 at 4:31 pm

      Try following our Mini Meatloaf Muffins recipe and it should work.

      Reply
  4. AvatarElise G says

    Posted on 1/16/18 at 8:23 pm

    Do you know the serving size nutrients? Eg. calories, fiber, fat etc. thanks !

    ★★★★★

    Reply
  5. AvatarAmy says

    Posted on 5/13/17 at 8:12 pm

    If I wanted to make these smaller into meatballs, same amount of ingredients, should I change the way I bake it?

    Reply
    • RachelRachel says

      Posted on 5/15/17 at 10:56 am

      Hi Amy. These would make awesome meatballs. Just follow the instructions on this meatball recipe: http://thrivinghomeblog.com/2015/07/baked-italian-meatballs-freezer-meal/

      Reply
  6. AvatarMolly says

    Posted on 3/16/17 at 12:28 pm

    If I’m going to save as a freezer meal would I still put the teaspoons of Ketchup on top before baking? Or save that step till I’m reheating from frozen?

    Reply
    • RachelRachel says

      Posted on 3/16/17 at 9:12 pm

      I like mine baked with the ketchup on top. So I do that, then freeze them, and reheat from there.

      Reply

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