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Toddler Recipe: Mini-Meatloaf

Toddler Mini Meatloaf

A few readers have asked me if I have ever considered doing a toddler menu. I definitely have, but time isn’t always my friend. Well, Kristi wrote to me to let me know that she and her sister-in-law were planning to put one together which I thought was a fantastic idea. (I am still working on potentially coming up with one of my own as well).

After seeing Kristi‘s mini meatloaves I decided to find a recipe and try my hand at one as well. This is what I came up with after altering a recipe in Deceptively Delicious.


Tricia @ onceamonthmeals.com


(Keep in mind I am making this for a 12-18 month old, adjust milk and fats if you are serving to older children.)

  • 1 cup Italian-style breadcrumbs
  • .5 cup whole milk
  • 2 Tablespoons olive oil
  • .5 onion, finely chopped
  • 2 celery stalks, finely chopped
  • 1 pound lean ground turkey
  • .5 cup grated Parmesan cheese
  • .5 cup carrots, finely chopped
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 cup tomato sauce


Preheat oven to 350 degrees. Spray muffin pans with cooking spray. In a large bowl, soak the breadcrumbs in milk. Coat a large nonstick skillet with cooking spray and set it over medium-high heat. When the skillet is hot, add the oil. Add the onion and cook, stirring occasionally, 7-10 minutes. Add the celery and cook 3 to 4 minutes longer. Add the cooked mixture into the bowl with the breadcrumbs. Add the rest of the ingredients and combine. Place portions in muffin pans. Bake until the center of the meatloaf is no longer pink, approximately 45-50 minutes.

Freezing Directions:

Remove from oven and place on wire rack to cool. When cooled, place on a cool cookie sheet and flash freeze for 10-15 minutes or until starting to freeze. Place in gallon freezer bag. Freeze.

Toddler Servings: 12-16

I wish I could tell you that my son loved these, but that wouldn’t be the truth. Don’t let it deter you though, my son isn’t a big meat eater at this point so I wasn’t too surprised. They freeze well so we will keep trying.

19 Responses to “Toddler Recipe: Mini-Meatloaf”

  1. Laura says:

    We love the Deceptively Delicious meatloaf! My husband says it is just as good as my regular recipe.

  2. My kids actually love these…but they love regular meatloaf too.

  3. stacey says:

    thanks for the idea of stuffing a meatloaf with so many veggies- and ground turkey no less! are those regular-sized muffins for 45-50 minutes?

  4. Brianne says:

    I just made these for my 10.5 month old and he loves them! I modified them to accommodate his gluten/tomato sauce/milk free diet. No problem, great flavor! Thanks :)

  5. [...] one type of dish at a time.  For example, this week I did a ground turkey/beef session.  I made Meat Loaf Cupcakes, taco filling, spaghetti sauce, sloppy joe mix, several baked pasta casseroles, Mexcian Stuffed [...]

  6. [...] Mini Meatloaf – Again, single portions are awesome! And these sneak in a few vegetables too! Share with Stumblers Tweet about it Subscribe to the comments on this post [...]

  7. Katherine says:

    Love the idea, and my daughter actually ate them! How do you reheat after freezing them?

  8. Natalie says:

    Hi, These came out great, but I had a problem with the breadcrumb mixture….too dry and lumpy. Any suggestions?

    • Tricia says:

      Hmm, that is odd. I have never had that problem. Not sure what happened or how to suggest changing it. Perhaps you forgot some of the liquid ingredients?

  9. kerry says:

    crazy question here but I have some leftover turkey and was thinking about making it into ground turkey, which is how I came to this recipe. Have you ever ground your own turkey?

    Thanks again for your website, I am currently making my menu for the week and love searching through your site.

  10. Chris says:

    My local grocery store’s (Wegman’s) own brand has a frozen mix of cubed carrots with chopped onion and celery. Put some in a colander and hit is with some warm water to defrost. Threw it in with all of the other ingredients, mixed it up and put it in the tins. Turned out great. Very simple this way; no pre-mixing/cooking.

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