Turkey Meatloaf (Mini)

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Makes:
  • 8 servings
  • 16 servings
Prep Time:
15 minutes 25 minutes
Cooking Time:
60 minutes 60 minutes
This healthy alternative to beef meatloaf is adaptable to those dealing with a variety of treatment-related symptoms. Providing a generous amount of protein and flavored with vegetables, this meatloaf is sure to satisfy. This is a good selection for those dealing with gastrointestinal upset like nausea or diarrhea and for those needing blander flavors and less aroma. If you are looking to spice it up, consider adding red pepper flakes, hot sauce, or your favorite BBQ sauce. If looking for a lower-fat alternative, you can use turkey breast meat and add 1/4 cup more broth to this recipe for moistness.

Directions

Preheat oven to 375°.

1.Shred zucchini and carrot. Slice onion finely. Alternatively, you can chop ingredients in a mini food processor.

2.Sauté vegetables in olive oil on medium heat until softened, approximately 3 to 4 minutes.

3.While vegetables cook, add broth to oats and let soak.

4.Add cooked vegetables, oats, ketchup, Worcestershire sauce, egg, salt, and pepper to ground turkey.

5.Mix ingredients together, avoid overmixing.

6.Place mixture in a meatloaf shape in a rectangular baking dish and bake for 1 hour or until an internal thermometer reads at least 165°. For extra crispy top, broil for the last 5 minutes of cooking, watching closely to avoid burning.

Tipyou can also make “mini meatloafs” in a muffin pan or miniature loaf pans, or even on a sheet pan shaped into 8 smaller loafs. These are great for freezing and lend themselves well to a leftover meatloaf sandwich.

Preheat oven to 375°.

1.Shred zucchini and carrot. Slice onion finely. Alternatively, you can chop ingredients in a mini food processor.

2.Sauté vegetables in olive oil on medium heat until softened, approximately 5 to 6 minutes.

3.While vegetables cook, add broth to oats and let soak.

4.Add cooked vegetables, oats, ketchup, Worcestershire sauce, egg, salt, and pepper to ground turkey.

5.Mix ingredients together, avoid overmixing.

6.Shape mixture into 2 meatloaf shapes in 2 rectangular baking dishes and bake for 1 hour or until an internal thermometer reads at least 165°. For extra crispy top, broil for the last 5 minutes of cooking watching closely to avoid burning.

Tipyou can also make “mini meatloaves” in a muffin pan or miniature loaf pans, or even on a sheet pan shaped into 16 smaller loafs. These are great for freezing and lend themselves well to a leftover meatloaf sandwich.

Nutritional Data (per serving)

324 calories

16.3 gram(s) fat

2.8 gram(s) saturated fat

146 mg cholesterol

11.6 gram(s) carbohydrate

2 gram(s) dietary fiber

37.8 gram(s) protein