Mini Turkey Meatloaves
The best juicy Mini Turkey Meatloaves that are gluten, grain, and egg-free. Moist, juicy, and perfect comfort food. Be sure to follow the instructions for this super easy to make Mini Turkey Meatloaves.
The best juicy Mini Turkey Meatloaves that are gluten, grain, and egg-free. Moist, juicy, and perfect comfort food. Be sure to follow the instructions for this super easy to make Mini Turkey Meatloaves.
- 1 tbsp olive oil
- 1 lb ground turkey (best ground turkey thigh meat or a
- 2 large shallots
- 4-5 oz. mushrooms (baby bella white, or cremini)
- about â…“ cup + artichoke from a jar soaked in oliv
- â¼ cup sun-dried tomatoes from a jar soaked in oli
- â¾ tsp coarse sea salt
- â¼ tsp ground black pepper
- â¼ tsp your favorite dried herbs (basil thyme...etc.)
- â…“ to â½ cup almond flour*
- 1 cup unsweetened applesauce)*)
- â…” cup italian parsley (finely chopped)
- 5-6 pieces sun dried tomatoes from a jar soaked i
- handful almond slices
- half of one whole lemon juice (or to taste)
- Carbohydrate 5.953399851 g
- Cholesterol 0 mg
- Fat 0.879186904236835 g
- Fiber 0 g
- Protein 0.885922596875 g
- Saturated Fat 0.122529273708712 g
- Serving Size 1 1 meatloave (150g)
- Sodium 4.26930346500724 mg
- Sugar 5.953399851 g
- Trans Fat 0.0334798211722986 g
- Calories 33 calories
Step-by-step
- Finely chop shallots and dice/chop mushrooms to smaller bites. (if use food processor it’ll be too fine and the meat texture will be mushy).
- Toss sun-dried tomatoes and artichoke in a food processor. Pulse a few times until they are finely chopped.
- Combine all ingredients listed under “meatloaves†- see more info in the notes section about flour and egg (applesauce) ratio. Form 4 equal size mini meatloaves (about ¼ lb each loaf) in 5 x 2 ½ inches loaf shape.
- Line a large sheet pan with parchment paper and bake the loaves at 375F for 40 minutes or until cooked through. In the meantime prepare “sauce topping†and set aside in the fridge until ready to serve.
- Serve the meatloaves hot or in room temperature with a lovely citrus and slightly tart herb topping.
Ground turkey thigh meat supplies the crucial fat necessary to keep individual portions moist during high-heat baking. Ground breast meat dries out rapidly without added binders, but darker cuts provide built-in lubrication. Chopping shallots and mushrooms by hand rather than using a food processor prevents the mixture from turning into a dense paste. Hand-chopping yields distinct pockets of vegetables, which protects the structure of the meatloaves.
Scaling this recipe requires attention to the ratio of binders and moisture-absorbing elements like almond flour and applesauce. Doubling the batch is straightforward, but partition the meat into uniform quarter-pound portions to ensure even heat penetration. Bake the shaped loaves on a parchment-lined sheet pan at 375 degrees Fahrenheit for 40 minutes. Internal temperature must reach 165 degrees Fahrenheit for food safety. Avoid overcrowding the baking sheet; space the loaves at least two inches apart to allow hot air circulation around every side for proper browning.
Leftovers keep safely in an airtight container in the refrigerator for up to four days. Reheating individual portions in a toaster oven at 300 degrees Fahrenheit prevents the exterior from toughening while warming the center thoroughly. Cold portions slice cleanly for inclusion in grain bowls or salads the following day.
