Name: Turkey and Veggie Baked Mini Meatloaves
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz Ground turkey; 1 large Egg; 0.5 cup Zucchini; 0.5 cup Carrots; 0.25 cup Yellow onion; 2 tbsp Oat flour; 1 tsp Olive oil; 1 tbsp Tomato paste; 0.25 tsp Garlic powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Turkey and Veggie Baked Mini Meatloaves

Oven-baked turkey meatloaves packed with shredded zucchini and carrots, offering a tender texture and subtle sweetness that toddlers love.

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NUTRITION

Protein

56.8g

Fat

28.1g

Carbs

26.7g

SERVINGS

1 serving

INGREDIENTS

8 oz Ground turkey

1 large Egg

0.5 cup Zucchini

0.5 cup Carrots

0.25 cup Yellow onion

2 tbsp Oat flour

1 tsp Olive oil

1 tbsp Tomato paste

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Preheat oven to 375°F and lightly grease a muffin tin with olive oil.
2
Grate the zucchini and carrots, then use a clean kitchen towel to squeeze all excess moisture from the zucchini.
3
In a large bowl, combine the ground turkey, egg, zucchini, carrots, minced onion, oat flour, tomato paste, and spices.
4
Mix gently with your hands until just combined, being careful not to overwork the meat.
5
Divide the mixture into four muffin cups, pressing down slightly to level the tops.
6
Bake for 20-25 minutes until the internal temperature reaches 165°F and the tops are lightly browned.
7
Let the mini meatloaves rest for 5 minutes before removing from the tin to serve.