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Ranch Turkey Mini Meatloaf (Low FODMAP, Whole30)

$6.58 Recipe/$1.65 Serving

Ranch turkey mini meatloaf is the perfect weeknight meal!

Ready in 30 minutes, these turkey meatloaves are so simple and only require 10 ingredients! Naturally gluten free, low FODMAP, Whole30 and paleo friendly, these will quickly become part of your weeknight rotation!

Ranch turkey meatlaof on a plate with potatoes and green beans.

Why you will love this recipe

  • Easy to make! Simply combine all the ingredients then form these into small meatloaves and bake in the oven. This is a great beginners recipe!
  • Kid friendly! What kid doesn’t love ranch flavored anything! And because these are mini, they are kid friendly portions!
  • Perfectly moist and tender and packed with flavor! This low fodmap meatloaf recipe uses shredded zucchini to help keep the meatloaves tender and juicy while they cook!
  • Great for meal prep too! This mini Whole30 turkey meatloaf recipe reheats well! You can even freeze these for a quick and simple meal later that month!
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Ingredients

  • Dried ranch seasoning: Dried chives, Dried parsley, Dried dill – this builds the ranch profile while keeping things low FODMAP friendly. If you are not low FODMAP you can also include garlic powder or onion powder but it’s not needed.
  • Dried rubbed sage – this helps elevate the flavor of any ground turkey dish and I always include it. A lot goes a long way so don’t go overboard!
  • Salt – salt elevates the flavor of anything it’s added to.
  • Olive oil – olive oil helps to keep the turkey meatloaf moist and tender while cooking.
  • Almond flour/rice crumbs/gluten free breadcrumbs – the almond flour or rice/bread crumbs helps to absorb some of the liquid from the zucchini and hold the moisture in the meatloaf instead of it evaporating while the meatloaves cook.
  • Zucchini – grated zucchini will add moisture to the keto turkey meatloaf recipe, ensuring it doesn’t dry out when cooking.
  • Ground turkey – super lean ground turkey can dry out a bit when cooking, so I recommend a 93/7 ground turkey if you can find it. You can make this with leaner turkey but you may want to increase the olive oil to offset there not being much fat in the turkey.
  • Coconut aminos – ground turkey tends to be pretty bland. The coconut aminos on the top help to add a depth of flavor to the recipe. You could also use gluten free tamari or soy sauce (not gluten free).
Ingredients for ranch turkey meatloaf.

Instructions

Preheat the oven to 425F.

Grate 1/2 of a zucchini on a box grater. Squeeze out all the excess liquid from the zucchini using your hands over the sink.  

In a large bowl, combine the zucchini, spices, salt, olive oil and almond flour/breadcrumbs. Once fully combined, add the ground turkey.

Incorporate the spices mixture into the ground turkey, stirring well but not over-mixing.

Steps to make turkey ranch meatloaf after mixing the ground turkey.

Add parchment paper to a baking sheet.

Divide the ground turkey mixture into 4 quarters. Form each quarter into a mini meatloaf and add it to the parchment paper lined baking sheet. Repeat with the rest of the turkey mixture until you have 4 mini-meatloaves.

Once formed, pour ¼ tbsp. of coconut aminos over each ranch turkey meatloaf.

How to form mini turkey meatloaf.

Bake in a 425F oven for 22 minutes. Note: The internal temperature should be 165°F when tested with a thermometer.

Before and after baking mini turkey meatloaves.
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Top tips

  • Be sure to squeeze out all excess water from the shredded zucchini before adding it to the bowl. Zucchini is a great way to add moisture but can easily make the meatloaf soggy if you don’t squeeze out all the excess water. I like to simply squeeze about ½ of the shredded zucchini at a time over the sink, removing as much water as possible.
  • Try not to overmix the ground turkey. Overmixing the meat can make the mini meatloaves tough. This is why I encourage you to combine the zucchini, spices, olive oil and almond flour/breadcrumbs together first. This way all the flavors are well combined before stirring in the ground turkey.
  • You can easily double this recipe (it’s great for leftovers too). To double the recipe, follow all the instructions. When you divide the bowl into 4 equal parts, each quarter will make 2 mini meatloaves instead of 1.
  • If you love ketchup on top of your meatloaf, add 1-2 tsp. low FODMAP ketchup to the top before baking.
  • Dip in homemade ranch dressing for an added treat!
Whole30 Ranch turkey mini meatloaves on a long plate.

What to serve with ranch turkey meatloaf

What makes this low FODMAP meatloaf

This meatloaf uses all low FODMAP ingredients in portions that keep the FODMAPS low. Instead of garlic or onions, dried chives are used to create that ranch flavor. Keep things gluten free by using almond flour, rice crumbs (you can find these at Trader Joe’s) or gluten free breadcrumbs.

Zucchini is also low fodmap at a serving of 65g or less. Since just one zucchini is spread between 4 mini meatloaves, this keeps the fodmaps low.

Ranch turkey meatloaf on a plate with green beans and golden potatoes.

Storage

Fridge: Store leftovers in the fridge for up to 3 days.

Freezer: Flash freeze cooked meatloaf on a parchment paper (or wax paper) lined baking sheet. Once frozen, store in a freezer safe bag or container for up to 3 months.

Defrost in the fridge for 1-2 hours (up to overnight) or bake in a 375F oven for 20-25 minutes from frozen.

Substitutions

  • Spices: You could also use a store-bought ranch seasoning mix (won’t be low FODMAP). You will need 1.5-2 tbsp. of this seasoning. If you don’t have dried chives, you could use garlic powder or onion powder (about 1 tsp. in place of the dried chives).
  • Dried ground sage: this is optional and can be omitted if you don’t have it on hand.
  • Olive oil: If you are low FODMAP you could also use roasted garlic olive oil to bring even more flavor to the dish. You could also use avocado oil if you don’t have olive oil.
  • Zucchini: If you don’t love zucchini or don’t have any on hand, you could also use shredded carrots or yellow summer squash in place of the zucchini.
  • Ground turkey: You could also use ground chicken or try this with lean ground beef (not tested).
  • Coconut aminos: Coconut aminos add a depth of flavor and they almost help to brown and carmelize the top of the mini ranch meatloaf when cooking. You could also use soy sauce or gluten free tamari, however coconut aminos are a bit sweeter than these alternatives.

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Ranch turkey meatloaf on a white plate with green beans.

Ranch Turkey Mini Meatloaves

$6.58 Recipe/$1.65 Serving
Ranch turkey mini meatloaves are the perfect weeknight meal. Ready in under 30 minutes, these mini meatloaves are packed iwth flavor and so moist and tender. Naturally gluten free, Whole30, low FODMAP and dairy free.
5 from 2 votes
Print Pin Save Rate
Course: dinner
Cuisine: American
Keyword: low fodmap turkey meatloaf, ranch turkey meatloaf, whole30 turkey meatloaf
Prep Time: 5 mins
Cook Time: 22 mins
Total Time: 27 mins
Servings: 4

Ingredients

Instructions

  • Preheat the oven to 425F.
  • Grate 1/2 of a medium zucchini. Squeeze the water out of the zucchini.
  • Add the zucchini to a large bowl. To the zucchini add the spices, salt, olive oil and almond flour (or breadcrumbs).
  • Combine the zucchini, spices, olive oil and almond flour.
  • To the zucchini mixture, add the ground turkey and mix well. Try not to overmix the turkey mixture.
  • Divide the mixture into 4 quadrants.
  • Shape the turkey mixture into a large ball first, then shape into an oval shape.
  • Spoon 1/4 tbsp. of coconut aminos over each of the mini meatloaves.
  • Bake in a 425F oven for 22 minutes.
  • Take out of the oven, check the internal temperature to ensure it's 165F.

Notes

Be sure to squeeze out all excess water from the shredded zucchini before adding it to the bowl. Zucchini is a great way to add moisture but can easily make the meatloaf soggy if you don’t squeeze out all the excess water.
Try not to overmix the ground turkey. Overmixing the meat can make the mini meatloaves tough.
You can easily double this recipe (it’s great for leftovers too). To double the recipe, follow all the instructions. When you divide the bowl into 4 equal parts, each quarter will make 2 mini meatloaves instead of 1.
Storage:
Fridge: Store leftovers in the fridge for up to 3 days.
Freezer: Flash freeze cooked meatloaf on a parchment paper (or wax paper) lined baking sheet. Once frozen, store in a freezer safe bag or container for up to 3 months.
  • Defrost in the fridge for 1-2 hours (up to overnight) or bake in a 375F oven for 20-25 minutes from frozen.
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Nutrition Information

Nutrition Facts
Amount per Serving
Calories
186
Fat
 
8
g
Carbohydrates
 
2
g
Fiber
 
1
g
Sugar
 
1
g
Protein
 
28
g
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.
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