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Meatloaf is THE ultimate all American food. My Cheesy Turkey Meatloaf Bites are perfect for the whole family because it’s fast, easy and packed with vegetables!
I pulled up a favorite recipe of mine to see if these Cheesy Turkey Meatloaf Bites are as good today as they were several years ago. I hadn’t made them for about a year, so last week I whipped up a batch hoping to freeze a few. Nice try! Chloe and her two friends, ate an entire batch in less than 15 minutes. It was fun watching them down the full recipe even though it left hubby and I eating leftovers. Next time I’m doubling to make sure I have plenty to go around!
My Cheesy Turkey Meatloaf Bites are perfect for the whole family, but especially for your little one. The best part is they’re cooked in mini muffin pans, so they only take 20 minutes to bake. I pack mine with vegetables, and since there’s very little salt and no sugary ketchup, I add some cheese which makes every bite taste heavenly. Kenya had such a grin on his face when I gave him his first Cheesy Turkey Meatloaf Bite when he was a little one (and before he was vegetarian). He tried to shove the entire thing in his mouth at once. Luckily I cajoled him into letting me cut it up!
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I always think of meatloaf as the dish that you either love or absolutely hate. I’ve also seen hundreds of recipes for it, and people are extremely passionate about what they think does and doesn’t belong inside. My mother must have used an entire bottle of ketchup on hers. I’ll refrain from commenting on that 😉 Whatever line of the meatloaf debate you fall on, I think you’ll love this recipe!
Are you making Cheesy Turkey Meatloaf Bites tonight?! Tag me @weelicious on social media so I can see!
Cheesy Turkey Meatloaf Bites
Ingredients
- 1 zucchini, chopped
- 1/2 cup onion, chopped
- 1/2 cup red bell pepper, chopped
- 1/2 cup baby carrots (about 8), chopped
- 1 large egg
- 1 garlic clove
- 1 tablespoon worsteshire sauce
- 1 teaspoon Italian herbs
- 1/2 cup bread crumbs (whole wheat preferably)
- 1/2 cup cheddar cheese, shredded
- 1 pound lean ground turkey
- 1 teaspoon kosher salt
Instructions
- Preheat the oven to 375 degrees.
- Spray a nonstick mini muffin tin with vegetable oil cooking spray or grease with oil.
- Place the zucchini, onions, bell peppers, carrots, and garlic clove into the food processor and pulse until everything is in tiny pieces.
- Add the egg, worchestershire sauce, herbs, bread crumbs, cheese, and turkey. Pulse until everything is combined.
- Place about a tablespoon of the meatloaf mixture in the muffin pans and pack down with a spoon.
- Bake until the mini turkey loaves are cooked through or an instant-read thermometer inserted in the center registers 165 degrees F, about 20 minutes.
Video
Notes
- * This recipe can also be baked in a 9 x 5 inch loaf pan and baked for 50 minutes.
- To Freeze: After baking, let bites come to room temperature, place in a ziploc bag, label and freeze up to 3 months. When ready, defrost over night in the fridge and place in a 300 degree oven for 5 minutes to reheat.
Let me tell you, this recipe is AMAZING!!!! For babies (mashed up or pureed with vegetables/rice) kids and adults. I have used this recipe with company and it is so yummy. It’s my go-to recipe for quick, healthy and delicious. I really love that you’re eating your vegetables while enjoying your meat loaf
I use the grater on my food processor and process/grate all the vegetables (including the onion, even though it gets pulverized) and cheese then mix with the remaining ingredients.
TO SAVE CLEAN-UP TIME: I shape into little loaves on a cookie sheet lined with parchment paper.
DOUBLE UP OPTION: These can be shaped into balls, baked and frozen on a cookie sheet then put into a ziplock in the freezer. I add to pasta sauce for a super quick (8 minute) spaghetti and meatball supper!! because the meatballs cook quicker than the small loaves I have them freezing before we sit down to eat
You can omit the cheese! 🙂
Hi, this looks like a great recipe! My kids have dairy allergies. Have you tried an alternative without cheese or would you have suggestions for alternatives? Thanks!
Kisha
I just do not know what to do anymore. I can not get my 3 yo to eat any meat or veggie. Now he loves muffins and cheese. Made these with ketchup on the side and he would not even try it. I eat with both my boys and eat the same thing, I cook all meals (no fast food or take out). I also do everything the books say anout feeding kids but nothing seems to work. HELP, what am I doing wrong?
Just made this tonight for my 16 month old daughter – it’s a keeper! She ate them right up! Of course I gave them a taste first, and I must say… I will be making this for the adults too! Super moist and full of flavor, as well as healthy on top of it all. Love it! Thanks for the recipe!
These are going to be a staple in my house for dinner. Bake once and you have dinner for days. Great way to get veggies into your kids.
I’ll have to try this! A word of caution if your babe is allergic to fish – often times Worcestershire sauce does contain anchovies. 🙂
I’ll have to try this! A word of caution – if your babe is allergic to fish, please note that Worcestershire sauce does contain anchovies (at least the Lea and Perrins brand does). 🙂
I made this last night and it is delicious! We didnt have enough zucchini so I added in more onion and carrot. I made 6 regular size “muffins” and a shallow loaf, baked for 45 mins at 375. I think the loaf could have used 5-10 more minutes. My 16 month old son loved it and I thought it was awesome too. Thanks for the recipe!
Absolutely delicious! Made it last night. I didn’t have zucchini, but added 1 small stalk of celery and added pinch of Indian spices I had it on hand. Also, I added 1 tbsp of ground oats.
Big hit with my kids and DH.
What is in “Italian herbs”?
Also, could I substitute bread crumbs for some quick oats?
I am thinking about making this for my 1 year old. I hope she likes it!
These were terrific and my kids loved them. We used the leftovers the next night mixed with tomato sauce over whole wheat pasta!
My 15-month old loved these! He never liked meat until this recipe. I used Trader Joe’s panko and soaked it in a little milk. Otherwise kept everything the same.
I chopped extra veggies in the processor and used them on homemade pizza the next day 🙂
Thanks Catherine.
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I’ve been making these for my daughter since she was around 11 months old. They are a freezer staple in our house. I switch out cheeses, onion powder for fresh onion, ground chicken for turkey, yellow squash for zucchini. It all works. It’s very versitle.