Ranch Turkey Mini Meatloaves

Ranch turkey meatloaf on a white plate with green beans.

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.

Course dinner

Cuisine American

Keyword low fodmap turkey meatloaf, ranch turkey meatloaf, whole30 turkey meatloaf

Prep Time 5

Cook Time 22

Total Time 27

Servings

Calories 186kcal

Author Samantha Rowland

Cost $6.58 Recipe/$1.65 Serving

Ingredients

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

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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