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Writer's pictureJenn Clayton

Mini Turkey Meatloaves

The BEST juice, flavor filled turkey meatloaves! Super easy to make and packed with protein!

RECIPE:

1 lb ground turkey - 93% or 99%

2 large shallots

4-5 oz. mushrooms baby bella, white, or cremini

About ⅓ cup + artichoke from a jar s

¼ cup sun-dried tomatoes

¾ tsp coarse sea salt

¼ tsp ground black pepper

¼ tsp your favorite dried herbs basil, thyme...etc.

⅓ to ½ cup flour

1 egg well beaten (or ¼ cup unsweetened applesauce)*

Sauce topping:

⅔ cup Italian parsley finely chopped

5-6 pieces sun dried tomatoes from a jar soaked in olive oil finely chopped

Handful almond slices

Half of one whole lemon juice or to taste

1 tbsp olive oil


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.

4 Servings:

6 points

236 calories

10g fat

11g carbs

25g protein



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