Recipe: TFG’s Turkey Veggie Mini Meatloaf

Recipe: TFG’s Turkey Veggie Mini Meatloaf

Originally posted on September 16, 2014 – now updated to be more delicious!

It’s about time I finally share one of my absolute FAVORITE go-to recipes. This one is both Whole30 compliant and paleo. Oh, and it’s delicious.

Back in my Weight Watchers days I came across this recipe via Hungry Girl, and have since modified it to my primal diet to include real eggs and to replace the oats. And I tell you what, it tastes EVEN BETTER than it did before! Turkey Veggie Mini Meatloaf is seriously one of the easiest and quickest recipes you can make and it’s damn good. The recipe uses broccoli slaw to help you sneak in some healthy veggies (you won’t even taste them) and bacon, because BACON.

You can make this recipe in ANY size muffin pan, bun I strongly recommend the mini size. The flavor, especially with the addition of the bacon, is so much more concentrated. I have found that the larger sizes require some ketchup when consuming, whereas the mini ones taste perfect just as they are! I have broken the recipe up below based on pan size, as some of the ingredients/prep instructions vary based on size.

Turkey Veggie Mini Meatloaf – with BACON!

Meatloaf Ingredients

  • 1 small onion, finely chopped (about 1 cup)
  • 1/4 cup ketchup, divided (use a sugar-free or homemade ketchup like this one for Whole30)
  • 1 1/4 lb. raw lean ground turkey
  • 3 cups bagged dry broccoli cole slaw, roughly chopped
  • 1 large organic egg
  • 1/2 cup almond flour
  • 2 tsp. garlic powder
  • 1 tsp. salt

Topping Ingredients

Mini Mealoaf:

  • 1/4 cup + 1 tsbp ketchup
  • 4 slices of bacon (if doing Whole30, ensure it is compliant!)
    • Cut the bacon slices into an even number of pieces to top your muffins. 4 slices cut into about 10 pieces each will do it for the mini muffins.

Regular & Jumbo Meatloaf: 

  • 1/4 cup ketchup
  • 2-3 slices of bacon (if doing Whole30, ensure it is compliant!)

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Prep

  • Preheat oven to 350 degrees.
  • Add all prepped/measured ingredients to a large bow. Use your hands to mix everything together, trying to get the distribution of ingredients as even as possible.

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  • Choose your own muffin tin adventure!
    • This recipe will yield 42 micro mini meatloafs (using 2 mini muffin tins – or 1 tin, twice), 9 small mini meatloafs (using a traditional muffin tin), or 6 large mini meatloafs (using a jumbo muffin tin).
    • Grease the muffin tin, if using the two larger sizes, with ghee, butter or olive oil. USING A MINI MUFFIN TIN? Skip the grease – the bacon will allow for easy release from the tin.
    • Spoon mixture evenly into the muffin tin. For the mini muffin tin, use measure a rounded tablespoon for each muffin hole.

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  • Top each with muffin with a little bit of ketchup (1/2 tsp to 1 tsp depending on what size you’re making).
  • Cut the bacon slices into an even number of pieces to top your muffins. 4 slices cut into about 10 pieces each will do it for the mini muffins.
  • Top the muffins with the bacon slices.
  • Bake in the oven until firm, about 25 minutes for mini muffins, and about 30 – 35 minutes for the larger muffins.

 

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  • Let stand for 5 minutes before serving.
Turkey Veggie Mini Meatloaf with Bacon
Served with leftover Cilantro Lime Cauliflower Rice by Skinny Taste and a spinach salad with homemade lemon peel dressing.

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