Meatloaf is THE all-American food. I always think of it 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.
My version of meatloaf is 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 no salt or 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 one. He tried to shove the entire thing in his mouth, but luckily I cajoled him into letting me cut it up.

Cheesy Turkey Meatloaf Bites (24 Mini Bites)

1 Zucchini, chopped
1/2 Cup Onion, chopped
1/2 Cup Red Bell Pepper
1/2 Cup Baby Carrots (about
1 Egg, beaten
1 Garlic Clove
1 Tbsp Worsteshire Sauce
1 Tsp Italian Herbs
1/2 Cup Bread Crumbs (whole wheat, preferably)
1/2 Cup Cheddar Cheese, white or orange, shredded
1 Lb. Ground Turkey (93% lean ground meat)

1. Preheat the oven to 375 degrees.
2. Spray a nonstick mini muffin tin with vegetable oil cooking spray or grease with oil.
3. Place all of the ingredients, except the turkey, in a food processor and pulse until everything is combined and the vegetables are in tiny pieces.
4. Place the ground turkey and vegetable mixture in a bowl and throughly combine (using your hands is the easiest way to do it).
5. Place about a tablespoon of the meatloaf mixture in the muffin pans and pack down with a spoon.
6. 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.
7. Cool and serve.
garlic, worsheshire sauce, bread crumbs