Meatloaf but, quicker, easier and even healthier. The secret to this recipe is the silicone mini loaf trays that make it so simple. buy two to make batches of 12 at a go. The mini meatloaves are a perfect meal on the go, kids lunch-box, picnic basket, ready-made breakfast winner. They can be eaten cold, at room temperature as well as wrapped and frozen for later. By substituting breadcrumbs for the Almond/Flax Meal mix, it is also gluten free and with extra Omega 3 goodness.
| Prep Time | 10min |
| Cook Time | 25 mins |
| Servings |
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Ingredients
- 500 g Lean Turkey Mince
- 1 Medium Carrot
- 1 Medium – Large Zucchini
- I Medium Brown Onion
- 2/3 Cup Finely chopped Kale Or cabbage/soft veggies
- 1/3 Cup Almond Meal / Flax Meal Mix Available in the Supermarket Heatlh Food Aisle
- 1 Heaped Tsp Dijon Mustard Any mustard is fine!
- 1 Tsp Minced Garlic Omit if you prefer
- 1 Tbspn Worcestershire Sauce Optional!
- Dried Mixed Herbs Rosemary & Thyme are perfect
- Salt & Pepper
- Tomato or BBQ sauce to glaze Optional
- 1 Egg
Ingredients
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Instructions
- Preheat oven to 200 Deg. In a large mixing bowl, add turkey mince, egg, almond/flax meal, mustard, garlic, sauce, dried herbs and salt & pepper to taste.
- Finely chop onion and add to the bowl. Get your hands in combine well! Don’t over mix the ingredients or the mince can be tough when cooked.
- Grate carrot and zucchini into a seperate bowl. Squeeze gently with kitchen paper to absorb any excess water. Finely chop kale. Add to mince mixture and combine well one last time.
- Place heaped tablespoons of mixture into a mini loaf tray. You’ll probably want them to be about 3/4 full. Press down with the back of a spoon to smooth the top. If you like the classic glaze of a meatloaf, brush lightly with your choice of tomato or BBQ sauce.
- Check loaves at 25min. If golden brown on top and juices run clear (insert a knife), they’re done. Cool in the tray and they will then lift out easily.
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