Ranch Turkey Mini Meatloaf (Low FODMAP, Whole30)
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!
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!
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).
Instructions
Check out how to make these ranch turkey meatloaves in a step by step story!
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.
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.
Bake in a 425F oven for 22 minutes. Note: The internal temperature should be 165°F when tested with a thermometer.
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!
What to serve with ranch turkey meatloaf
- Carrot fries or parsnip fries
- Breadcrumb Coated Broccoli or air fryer frozen broccoli
- Instant pot vegan garlic cauliflower mash or dairy free mashed potatoes
- Air fryer baby potatoes or air fryer sweet potato cubes
- Sweet potato tots or broccoli tots
- 5 minute creamy kale
- Salad with homemade dairy free ranch dressing
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.
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.
If you love this recipe, you should try
- Whole30 Crockpot Turkey Meatballs
- Air Fryer Chicken Burgers
- Ground Chicken Sloppy Joes
- Crockpot Ranch Chicken
- 10 Minute Ranch Chicken
- Buffalo Turkey Meatballs
Ranch Turkey Mini Meatloaves
$6.58 Recipe/$1.65 ServingIngredients
- 1/2 medium zucchini, grated - $0.50
- 1 tbsp dried chives - $0.30
- 1 tsp dried parsley - $0.10
- 1/2 tsp dried dill - $0.05
- 1/4 tsp ground sage - $0.03
- 1/2 tsp. sea salt - $0.03
- 1 tbsp extra virgin olive oil - $0.22
- 2 tbsp almond flour (or gluten free breadcrumbs) - $0.18
- 1 lb ground turkey - $4.99
- 1 tbsp coconut aminos - $0.18
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
- Defrost in the fridge for 1-2 hours (up to overnight) or bake in a 375F oven for 20-25 minutes from frozen.
Delish! Make them all the time and eat for lunch or dinner . My family likes them as well.
I love hearing this Maureen!! Thank you so much for coming to share how much you enjoy this recipe, it means so much! Happy cooking xo Sam
we use brown rice flour since my daughter can’t have almond flour and we use half the amount and this recipe is amazing. we have made it several times. i wanted to come back and thank you for it.
Loved this recipe. I made turkey burgers in a nonstick pan instead of meatloafs. They were amazing. Always looking for low FODMAP recipes.
Thanks for sharing this on the Simply Sweet Home Linky Party. You were my choice for this week’s Feature Post. To grab your I’ve Been Featured Button, please head on over. Cant wait to try this with my family this weekend.
I shared this recipe with several people. I think that it is a fabulous idea.
I love that you used a muffin tin for these, makes things easier. Thanks for linking up to the Creative K Kids’ Tasty Tuesday – don’t forget to join us for this weeks linky party!
I just pinned your awesome Mini Turkey Meatloaf Recipe. Hope you are having a great week and thanks so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen
What a great idea! I love the little meatloaves in muffin tins! Thanks for sharing at the What’s for Dinner link up!
I love trying different meatloaf this is on my must make list!
Perfect little bites, not only for dinner but as lunch for the next day.
Yum! I ‘ve been craving meatloaf all summer. Will be on our menu soon!!