Mini Turkey Meatloaves
Looking for an easy-to-make dinner that will appeal to kids, too? These whimsical mini-meatloaves are the answer. Made with turkey and a blend of spices, these cute little rounds are blanketed with tangy ketchup just before serving. Brightly colored silicone muffin cups add to the fun.
- Yield: 12 mini loaves
- ¼ cup rolled oats
- 3 tablespoons olive or avocado oil
- ½ small onion, finely minced
- 1 large rib celery, finely minced
- 1 medium carrot, finely minced
- Fine sea salt and freshly ground black pepper
- 2 teaspoons garlic powder
- 2 teaspoons dried oregano
- 1 pound ground turkey (not 99% lean)
- ¼ cup ketchup, optional
Preheat oven to 350˚F. Place 12 silicone muffin cups on a baking sheet.
Place oats in a food processor; process until ground into a flour (you should have ¼ cup).
Warm 1 tablespoon oil in a medium skillet over medium heat. Add onion, celery and carrot, season lightly with salt and pepper, and cook, stirring occasionally, until very tender but not browned, about 6 to 8 minutes (adjust heat if needed to keep vegetables from browning). Transfer to a large bowl and let cool slightly.
Add oat flour, garlic powder, oregano, ½ teaspoon salt, ¼ teaspoon pepper, turkey and remaining 2 tablespoons oil to bowl with vegetables. Using your hands, knead ingredients until well combined. Divide mixture among muffin cups; press in lightly.
Bake until internal temperature reaches 160º on a meat thermometer, about 20 to 25 minutes. (If using ketchup, spread about 1 teaspoon over each meatloaf for last 10 minutes of baking time.) Serve hot, or remove from cups and place on a rack to cool. When cooled completely, cover and refrigerate or freeze.