★ Did you make this recipe? Please give it a star rating below!
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.
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.
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.