If you like a little zing to your food, then you’ll love these turkey-veggie mini meatloaves — made with a little carrot, my tangy glaze, and red onion! A fun twist on classic meatloaf.
I came up with this recipe completely on the fly, and I really think that it came out just right the first time around. This started with having “nothing” to eat for my birthday dinner. I’m big on meal planning, but normally, I just would’ve sent my husband to the store for a few extra ingredients. An especially tight budget meant that was out of the question, so some serious improvisational magic had to happen. Feel free to make this recipe in burger form, too! Simply seal the combined ingredients, and let the meat set in the fridge overnight.
I love the carrot in this recipe. Where I would normally use sauteed spinach, the carrot gives some real moisture to these meatloaves (turkey can be dry, if you’re not careful). If the kids are picky, they won’t even know it’s there, since you cook it with a bit of olive oil, before adding it to the meat mixture. We all love my tangy glaze, but your favorite BBQ or hot sauce would work fabulously, too.