Toddler Mini Meatloaf - Lunch Version
6
Servings
11
Ingredients
0
Comments
After seeing a readers post on making mini meatloaves for her toddler I decided to find a recipe and try my hand at it as well. This is what I came up with after altering a recipe in Deceptively Delicious.
6
Servings
11
Ingredients
0
Comments
Ingredients
- 1 cup Bread Crumbs, Italian
- ½ cups Milk
- 2 tablespoons Olive Oil
- ½ cups dice Onion
- ½ cups dice Celery
- 1 pound Ground Turkey
- ½ cups Parmesan Cheese, Grated
- ½ cups dice Carrot
- 1 teaspoon Salt
- ⅛ teaspoons Black Pepper
- 1 cup Tomato Sauce
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Bake
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- In a large bowl, soak breadcrumbs with milk.
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Make From Frozen Serving Day Directions
Easy Assembly/Ready to Eat
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
Oven Cook
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- In a large bowl, soak breadcrumbs with milk.
- Heat oil in skillet over medium-high heat.
- Add in onion and saute until cooked, about 7-10 minutes.
- Add celery and cook 3-4 minutes longer.
- Add onion and celery into breadcrumb bowl.
- To the bowl, add in all other ingredients and combine.
- Divide mixture among indicated number of greased muffin cups.
- Bake at 350F for 45-50 minutes.