Let me start by saying that “meatloaf” may be the absolute worst name for a food I have ever heard. Before writing this post, I even Googled it to see if I could find a more enticing name for this dish. Obviously I struck out, but I least put a cute spin on it by calling them miniature so maybe that will keep you reading.
As a one year old, Liam is still in the early finger food stages and still needs his food to be cut up pretty small so he can easily gum what he eats. Ground meat and small pieces of diced pork, fish, turkey, or chicken are his primary source of protein right now. It is difficult to think of flavorful ideas for the week that provide the iron he needs from protein without requiring a lot of cooking.
I had some carrots, zucchini, and spring onion from my weekly CSA box so I decided to make Liam a few miniature vegetable turkey meatloaves. I though they would be an easy protein source that I could bake and then freeze to pull out easily and reheat for the week. Despite the bad name, Liam enjoyed the flavorful meatloaf and easily fed himself an entire loaf. Perhaps your baby or toddler (or even you) might enjoy them too!
- 1 lb Ground Turkey
- ½ Zucchini (Diced)
- ½ Carrot (Peeled & Diced)
- ½ Onion (Diced)
- Tbsp Olive Oil
- 2 tsp Soy Sauce
- ½ C. Bread Crumbs
- 1 Egg (Beaten)
- 1 Tbsp Brown Sugar
- ¼ C. Tomato Paste
- Saute onion, carrot, and zucchini in Tbsp of Olive Oil over Medium High Heat until softened. Combine Ground Turkey, cooked vegetables, 2 tsp soy sauce, ½ c. bread crumbs, and egg in a large bowl.
- Form six small meatloaves with your hands and place on a greased baking sheet (I used greased miniature loaf plans). Bake in a 350 degree oven for 30 to 40 minutes or until cooked through.
- Wrap individual loaves in aluminum foil and put in ziploc bag in freezer. Can be thawed and reheated in oven when ready to serve.
- After reheating in oven (or when ready to serve), spread topping generously over meatloaf and bake in 350 degree oven for 5 to 10 minutes.