Mini Turkey Meatloaves
The best juicy Mini Turkey Meatloaves that are gluten, grain, and egg-free. Moist, juicy, and perfect comfort food. Be sure to follow the instructions for this super easy to make Mini Turkey Meatloaves.
- Prep time
- 15 min
- Cook time
- 40 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 lb ground turkey (best ground turkey thigh meat or a combination of thigh and breast)
- 2 large shallots
- 4-5 oz. mushrooms (baby bella, white, or cremini)
- About ⅓ cup + artichoke from a jar soaked in olive oil
- ¼ cup sun-dried tomatoes from a jar soaked in olive oil
- ¾ tsp coarse sea salt
- ¼ tsp ground black pepper
- ¼ tsp your favorite dried herbs (basil, thyme...etc.)
- ⅓ to ½ cup almond flour*
- 1 egg (well beaten (or ¼ cup unsweetened applesauce)*)
- 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
Instructions
- 1
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).
- 2
Toss sun-dried tomatoes and artichoke in a food processor. Pulse a few times until they are finely chopped.
- 3
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.
- 4
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.
- 5
Serve the meatloaves hot or in room temperature with a lovely citrus and slightly tart herb topping.