Sunday, July 3, 2011

Mini Meatloaves

Here's a recipe from our Family Recipe book
that the boys enjoy.
The smaller size appeals to kids,
and grown-ups can use any leftovers to make meatloaf subs.

This recipe was adapted from a Sun Sentinel food article.
The original required an egg, which Lil' Guy can't have
due to allergies and 1 1/2 C shredded zucchini,
which he probably would like to be allergic to.  ;0)


1 1/2 lbs. ground turkey
1/2 ground rice chips (or breadcrumbs)
1/2 t salt
1 t Italian herbs
1/2 onion, grated
1/4 C homemade gravy or ketchup

In large bowl, combine all ingredients
except ketchup (or gravy), mixing lightly.
Place about 1/3 C meat mixture into muffin cups,
pressing lightly. 
Spread gravy (tomato sauce) or ketchup on each.
Bake at 400 degrees 20 minutes.
Makes 8 mini loaves.

***This is another recipe which can be made
in a toaster oven.  Especially in the summer, I try to use the range as little as possible, so I adapt many of our recipes
to accomodate this desire.***

Allergy-Free Vintage Cookery


  1. Hi! Just wanted to let you know that I featured your meatloaves on today's Lunchbox Love party :)

    Lisa @ Allergy Free Vintage Cookery

  2. Lisa-Thanks! Glad you stopped by!

  3. I like the idea of less heat in the kitchen. It's only 80 degrees today and I'm contemplating if I can wait until it cools off to bake bread! Do you find they hold together well without the egg? It looks like they do from the picture. :)

    Thanks for contributing to the Eat Make Grow Blog Hop!

    1. They do hold together quite nicely. Great for transporting.

      Using the crockpot in the warmer months is one way of getting around the heat in the kitchen!


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