Hello there. It's been awhile. As so often is the case, life seems to take over here and finding those windows where I feel justified, and 'okay' with sitting here to write a new post, are few and far between. The days are full of so many expectations, and so many of them fly by (the days, not the expectations) leaving me without a creative breath left for even a post about a tasty dish! The other thing that endlessly happens is the meals get eaten, no pictures get taken and 'poof' it's another case of 'I'll get it next time'. There's a chicken recipe that we all love here that's like that. In any case, here I am, with another great meal idea for those nights when you need something quick and tasty, and a different take on an old classic. The novelty factor of serving muffin-sized mini meatloaves is a plus when tryng to entice kids to dig in and for us adults you could even go so far as to just pick these little guys up and bite right in (my husband does this with these). If it's one of those nights when my daughter turns her nose up at the name 'meatloaf' (who knows why as it's not like she's had meatloaf for years and has decided she now doesn't like it!) my husband has used the words "...it's like a big meatball" to lure her in. Meatballs and kids, right?
You can change up the seasonings in here to suit your taste, but the idea is to keep it simple. These are a great make ahead recipe - if you have the time make a double batch and freeze them. Just put them on a baking tray to freeze, them pop them into a freezer bag. Pull out what you need for a particular meal, and your main course is looked after!
I've adapted this from How to Feed a Family: The Sweet Potato Chronicles Cookbook, adding more fennel seeds (I just love them), and adding a dash of oregano and basil (dried, but you could certainly add a little chopped fresh herbs). Have fun!
- 1 tablespoon olive oil
- 1/3 cup (80 ml) finely chopped onion
- 1/3 cup (80 ml) finely chopped celery
- 1/3 cup (80 ml) finely chopped carrot
- 1 tablespoon (15 ml) fennel seeds
- 1 1/2 lbs (680 g) ground turkey
- 1/2 cup (125 ml) rolled oats
- 1 egg, whisked
- 1/4 cup (60 ml) + 2 tablespoons (30 ml) ketchup or crushed tomatoes (passata would work well too)
- 1 teaspoon (5 ml) Worcestershire sauce
- 1 tablespoon (15 ml) each of dried basil and oregano (optional)
Preheat oven to 375° F (190° C).
Warm the olive oil in a frying pan over medium heat. Add the onion, celery, carrot and fennel seeds. Cook until the begin to soften, then remove from the heat and cool.
In a large mixing bowl, place the turkey, oats, whisked egg, herbs (if using), ketchup or crushed tomatoes and the vegetables. Mix to combine well. Use your preferred method for mixing but I find a fork and then my hands are the best to get it all thoroughly mixed.
Using a medium-sized spoon, scoop the mixture into the muffin cups. The original recipe calls for the large ones, but I use the standard smaller size muffin cups.
In a small bowl, combine the ketchup or crushed tomatoes and the Worcestershire sauce. Use a spoon to distribute and spread over each meatloaf.
Bake for 40 minutes or until the internal temperature of the meatloaves is between 160° F and 165° F (71° C to 74° C).
If freezing, get the cooked meatloaves in the freezer quickly (place on a baking tray). When they've firmed up, place them into freezer bags or containers. Thaw in the refrigerator overnight and then warm them up for about 10 minutes, or bake them from frozen for about 20 minutes.