Ingredients
1 1/2 lbs. of ground turkey or chicken (dark meat is best)
1/4 cup finely chopped onion
1/4 cup finely chopped red bell pepper
1/4 cup finely chopped carrot
1/4 cup finely chopped organic zucchini
1 clove garlic, minced
1/2 tsp sea salt
1/4 tsp Italian herb seasoning
1/4 tsp dried parsley
1/4 tsp garlic powder
1/8 tsp onion powder
1/8 tsp fresh-ground pepper
1 large pastured egg
2 tbsp ketchup (for Whole30, use 1 tbsp tomato paste)
1/2 cup blanched almond flour
Optional: Ketchup Topping (omit for Whole30)
Preparation
1.Preheat oven to 350 degrees. Lightly oil a 6-cup jumbo muffin tin; set aside. 2.Heat a skillet to medium-high heat and add about one tablespoon of olive oil. Sauté finely chopped onion, peppers, carrot, zucchini and garlic until soft (about 3-4 minutes). 3.Place ground turkey (or chicken) in large mixing bowl and add the veggies to the turkey and allow to cool a minute. Then add all of the remaining ingredients, except for the optional topping. 4.Using your hands, combine the ingredients together until well incorporated. 5.Evenly divide the meatloaf among the 6-cups in the prepared jumbo muffin tin. 6.Bake approximately 20 minutes. Remove from oven and top with the ketchup-maple topping (see note below), if desired. 7.Return mini-meatloaves to the oven and continue baking for another 15 minutes, until cooked through. Enjoy!
Notes
Ketchup-Maple Meatloaf Topping: In a small dish, whisk together 1/2 cup ketchup with two tablespoons of pure maple syrup. Spoon on top of meatloaf as directed in recipe above.
Using a 12-cup Muffin Tin: I personally prefer to use a 6-cup jumbo muffin tin to make these mini-meatloaves, because the serving size works great for most kids and adults. But if you’d like to use a 12-cup muffin tin instead, follow the same instructions above, except: Fill just 10-cups in the 12-cup muffin time with meatloaf Bake for 15 minutes, then add the ketchup-maple topping, if desired. Return to oven and continuing to bake another 10-12 minutes until meatloaves are cooked through.
