Isn’t everything better when it’s in miniature form? Meatloaf is no exception. These single-serve turkey meatloaves are loaded with grated carrots and zucchini. Instead of Worcestershire sauce, this recipe uses gut-friendly coconut aminos for added flavor. For a side, herb-tossed roasted veggies provide fiber and vitamins.

This recipe is GERD-friendly and dairy-free.

Makes 4-6 servings

What you’ll need

Turkey Meatloaves

  • ½ cup grated carrots
  • ½ cup grated zucchini
  • 1 lb lean ground turkey (93/7)
  • 1 tsp dried parsley
  • 1 tsp dried thyme
  • ½ tsp dried sage
  • ½ tsp salt
  • ½ cup breadcrumbs
  • 1 egg
  • 2 tsp coconut aminos

Veggies

  • 2 medium sweet potatoes (~3 cups)
  • 3 cups broccoli florets
  • 1 red bell pepper
  • 2 cups cauliflower
  • ½ tsp salt
  • 2 tbsp extra virgin olive oil
  • 1 tsp dried thyme
  • 1 tsp dried parsley
  • 2 cups baby spinach

Apricot Glaze

  • 4 tsp apricot preserves

 

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Directions

1. Preheat oven to 400°F and line a large sheet pan with parchment paper.

2. Grate the carrot and zucchini.

3. Place all the meatloaf ingredients in a medium mixing bowl, and combine with your hands.

4. Shape the turkey mixture into 4 logs roughly 1-inch wide and 1-inch tall. Place the meatloaves on the parchment paper, leaving a space between each log.

5. Halve the sweet potatoes lengthwise and slice them into ¼-inch thick pieces.

6. Add the sweet potatoes, broccoli, and cauliflower to a large mixing bowl.

7. Dice the red pepper into 1-inch x 1-inch pieces and add to the rest of the veggies.

8. Add the olive oil, salt, dried thyme, and dried parsley to the veggies and toss to coat. Scatter the veggies on the sheet pan with the turkey meatloaves.

9. Insert the sheet pan into the oven and bake at 400°F for 30-35 minutes or until the sweet potatoes are soft and the turkey reaches an internal temperature of 165°F. 

10. Heat the apricot preserves in the microwave for 10-20 seconds or until liquid. Spoon apricot preserves over the meatloaves, and serve.