Flavorful, healthy meatloaf that’s single-serving sized (6 single servings, to be precise)! This recipe calls for finely chopped zucchini and carrots, and we already had zoodles and carrot sticks, which dramatically cut down on prep time (I have 0 knife skills), although I did give them a quick rough chop.

Ingredients:

• 1 tablespoon olive oil
• 1/2 cup diced onion
• 1/2 cup diced carrot
• 1/2 cup shredded zucchini (squeeze out any extra liquid)
• salt and pepper, to taste
• 1 1/4 pound 99% fat free ground turkey
• 1 cup panko crumbs (gf if needed)
• 1 egg, lightly beaten
• 1/4 cup chicken broth
• 1/2 teaspoon garlic powder
• 2 teaspoons dried parsley, roughly crushed
• 1/2 teaspoon dried oregano, roughly crushed
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 cup ketchup, divided

Preheat oven to 425 degrees. Line a baking sheet with foil, then grease a metal rack and place it on the sheet, to keep the meatloaves from cooking in their own grease.

Heat the olive oil in a pan over medium high heat. Cook the onion, carrot, and zucchini until softened, about 5 minutes, adding salt and pepper to taste. Transfer the cooked vegetables to a large bowl.

Add all the remaining ingredients except for 1/4 cup of the ketchup (so, add 1/4 cup), and stir together, only stirring as much as necessary to combine.

Gently divide into 6 portions and shape into circle patties about 1 1/2″ thick, squeezing as little as possible. Place the patties on the greased rack.

Spread the remaining ketchup over the tops of them, then bake 25-30 minutes, until no longer pink in the center.

(My mom’s not a huge ketchup fan, so the amount inside was ok, but more on top felt unnecessary for hers.)

These were easy, and tasty, and made convenient leftovers!

Mini Turkey and Veggie Meatloaves

From Frigidaire.

• 1 tablespoon olive oil
• 1/2 cup diced onion
• 1/2 cup diced carrot
• 1/2 cup shredded zucchini (squeeze out any extra liquid)
• salt and pepper, to taste
• 1 1/4 pound 99% fat free ground turkey
• 1 cup panko crumbs
• 1 egg, lightly beaten
• 1/4 cup chicken broth
• 1/2 teaspoon garlic powder
• 2 teaspoons dried parsley, roughly crushed
• 1/2 teaspoon dried oregano, roughly crushed
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 cup ketchup, divided

Preheat oven to 425 degrees. Line a baking sheet with foil, then grease a metal rack and place it on the sheet.

Heat the olive oil in a pan over medium high heat. Cook the onion, carrot, and zucchini until softened, about 5 minutes, adding salt and pepper to taste. Transfer the cooked vegetables to a large bowl.

Add all the remaining ingredients except for 1/4 cup of the ketchup and stir together, only stirring as much as necessary to combine. Gently divide into 6 portions and shape into circle patties about 1 1/2″ thick, squeezing as little as possible. Place the patties on the greased rack, and spread the remaining ketchup over the tops of them. Bake 25-30 minutes, until no longer pink in the center.