The best juicy Mini Turkey Meatloaves that are gluten, grain, and egg-free. Moist, juicy, and perfect comfort food. Be sure to follow the instructions for this super easy to make Mini Turkey Meatloaves.
1lbground turkeybest ground turkey thigh meat or a combination of thigh and breast
4-5oz.mushroomsbaby bella, white, or cremini
About ⅓ cup + artichoke from a jar soaked in olive oil
¼cupsun-dried tomatoes from a jar soaked in olive oil
¾tspcoarse sea salt
¼tspground black pepper
¼tspyour favorite dried herbsbasil, thyme...etc.
⅓ to ½cupalmond flour*
1eggwell beaten (or ¼ cup unsweetened applesauce)*
⅔cupItalian parsleyfinely chopped
5-6piecessun dried tomatoes from a jar soaked in olive oilfinely chopped
Handful almond slices
Half of one whole lemon juiceor to taste
Finely chop shallots and dice/chop mushrooms to smaller bites. (if use food processor it’ll be too fine and the meat texture will be mushy).
Toss sun-dried tomatoes and artichoke in a food processor. Pulse a few times until they are finely chopped.
Combine all ingredients listed under “meatloaves” - see more info in the notes section about flour and egg (applesauce) ratio. Form 4 equal size mini meatloaves (about ¼ lb each loaf) in 5 x 2 ½ inches loaf shape.
Line a large sheet pan with parchment paper and bake the loaves at 375F for 40 minutes or until cooked through. In the meantime prepare “sauce topping” and set aside in the fridge until ready to serve.
Serve the meatloaves hot or in room temperature with a lovely citrus and slightly tart herb topping.
If use ground turkey breast, ⅓ cup almond flour + 1 egg well beaten.
If use ground turkey thigh, ½ cup almond flour + half to 1 whole egg, well beaten.
Replace 1 egg for ¼ cup unsweetened applesauce.
Ground meat consistency and moisture content vary. If feels too watery to form meatloaf shape, add a bit more flour or reduce egg/applesauce quantity.