If June was the month of not blogging, dessert making, gambling (ha!), traveling, and eating out a TON then July is the month of getting back on track and back into the kitchen. I stocked up on the basics at Whole Foods yesterday after returning from the mountains to an empty fridge. I'm ready to tackle the rest of this month with meal planning, food prep, and smart grocery shopping.
This has been one of my go-to weeknight dinners even before Reese entered the picture. I love easy weeknight meals that involve the following components - quick to make, protein + veggies, and lots of leftovers. Oh, and baking in the oven so I can do something else while it is cooking is always a plus! These mini meatloaves are naturally gluten-free and have a good dose of hidden veggie goodness for the littles in your life. We normally pair these with a baked sweet potato and steamed green beans or a salad, and you're good to go. A hearty, satisfying and healthy weeknight meal, and potential leftovers to bring to work the next day.
First, get chopping. In a large bowl, I shredded a carrot, chopped some celery, yellow onion, green onions, and red pepper for this one (sometimes I just forget the red pepper altogether). Try to chop as fine as you can, but don't drive yourself crazy. Then, just add everything else in - the turkey, egg, almond flour, and all the seasonings. Combine into one big ball. You can add a little more almond flour as needed if it isn't coming together at first.
Then, using your hands, combine into mini-size meatloaves. I usually can get 6-7 mini loaves out of one pound of turkey. Try to make them all the same size so they cook evenly and for the same amount of time. And right before you pop them in the oven, smother each one in the honey-mustard-tomato sauce...the best part! Definitely don't want to forget this crucial step. You could then bake these right away, or cover and refrigerate and pop in the oven after you get home from work for a fast and fresh dinner.
And for the true test of success...toddler approval? On this day, Reese was feeling it. Especially when I offered to put the cut-up meatloaf into a bowl and let her eat standing at the coffee table. Since I know my child would prefer to live on fruit alone, I give myself an internal high-five when she protein of any kind during any given meal.
Hope you try out our go-to weeknight meal and let me know what you think!
Mini Turkey Meatloaves with Honey Mustard Sauce
Prep time: 15 minutes
Bake time: 20 minutes
For the meatloaves
- 1 pound ground turkey
- 1 egg, whisked
- 1/2 yellow onion, diced fine
- 3 green onions, chopped fine
- 1-2 carrots, shredded
- 1/2 red pepper, diced fine
- 1/4 cup almond flour
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- salt and pepper to taste
For the honey-mustard sauce
- 2 tablespoons tomato paste (try organic ketchup in a pinch!)
- 1 tablespoon whole-grain mustard
- 1 tablespoon honey
- touch of apple cider vinegar (to taste)
- Preheat oven to 400 degrees. Grease a large cookie sheet.
- In a small bowl, stir the sauce ingredients. Give it a quick taste and adjust as needed (more honey, a touch more vinegar, etc.)
- In a large mixing bowl, add all the chopped veggies. Then add the rest of the ingredients: ground turkey, whisked egg, almond flour, seasonings and salt + pepper as desired.
- Using a wooden spoon or your hands, mix well until everything is evenly combined, and it starts to form a large ball.
- Using your hands, form into mini-loaf shaped meatloaves. You should be able to make about 6-7 from one pound of turkey.
- Spread the honey-mustard sauce on top of each loaf.
- Bake in the center rack for 20 minutes, until sauce is caramelized on top and slightly golden brown. Cut into one to double-check doneness in the center. An additional few minutes might be necessary depending on size of the meatloaves.