So, you are trying to cut down on the red meats for health reasons. Or you want to do less damage to the environment by choosing a different meat. At least stop using beef. But all you find are chicken and turkey ground up in the market. (Or another low fat meat.) What now? The previous meatloaf recipe was really for fatty meats. I got your back. The option of adding a little lard or butter would work, but we want a little more flavor, right? Cheese. Yeah. (I used a dairy free cheddar cheese.)
Mini Poultry Meatloaves
12 miniloaves give or take
- 1 lb ground turkey
- 1 lb ground chicken
- 1/3 c diced onion
- 1/3 c diced celery
- 1/3 c diced carrots
- 1/2 c ketchup
- 2 T yellow mustard
- 1/2 c bread crumbs (gluten free ones use rice flour as a base; that worked)
- 1 T egg replacer (it’s a chemically created item meant for binding)
- 4 T warm water
- 1/3 c almond milk
- 1/2 c shredded cheese
- spices (1/4 t salt; 1 t garlic; 1 t poultry seasonings, etc.)
- Ketchup to cover
- large bowl
- gloves (if desired)
- Al foil
- baking sheet
- Preheat oven to 350.
- Add all ingredients into large bowl and mix well.
- Take a handful out (5 oz give or take) and shape into ovals or a flatten egg longways.
- Place the mini loaves on the aluminum foil covered baking sheets.
- Cover each mini loaf with ketchup.
- Bake for 25 to 35 minutes.
- Let cool at room temperature for a few minutes before serving.
- The mini meatloaves are meant to be individual servings. By doing it this way you can get more caramelized ketchup on each serving.
- If you want one big meat loaf, shape into large loaf and cook for 60 to 90 minutes.
- To make it sweeter you can add in brown sugar up to 1/3 cup.
- The diced vegetables are not required. The onion flavor should be there, so if you do not add diced onion add it as a spice.
- What spices? Italian style spices would work. Or pick certain spices you find in ketchup.
© Hartliebe 2020