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