Toddler Recipe: Mini-Meatloaf
A few readers have asked me if I have ever considered doing a toddler menu. I definitely have, but time isn’t always my friend. Well, Kristi wrote to me to let me know that she and her sister-in-law were planning to put one together which I thought was a fantastic idea. (I am still working on potentially coming up with one of my own as well).
Tricia @ Onceamonthmom.com
(Keep in mind I am making this for a 12-18 month old, adjust milk and fats if you are serving to older children.)
- 1 cup Italian-style breadcrumbs
- .5 cup whole milk
- 2 Tablespoons olive oil
- .5 onion, finely chopped
- 2 celery stalks, finely chopped
- 1 pound lean ground turkey
- .5 cup grated Parmesan cheese
- .5 cup carrots, finely chopped
- 1 teaspoon salt
- 1/8 teaspoon pepper
- 1 cup tomato sauce
Preheat oven to 350 degrees. Spray muffin pans with cooking spray. In a large bowl, soak the breadcrumbs in milk. Coat a large nonstick skillet with cooking spray and set it over medium-high heat. When the skillet is hot, add the oil. Add the onion and cook, stirring occasionally, 7-10 minutes. Add the celery and cook 3 to 4 minutes longer. Add the cooked mixture into the bowl with the breadcrumbs. Add the rest of the ingredients and combine. Place portions in muffin pans. Bake until the center of the meatloaf is no longer pink, approximately 45-50 minutes.
Remove from oven and place on wire rack to cool. When cooled, place on a cool cookie sheet and flash freeze for 10-15 minutes or until starting to freeze. Place in gallon freezer bag. Freeze.
Toddler Servings: 12-16
I wish I could tell you that my son loved these, but that wouldn’t be the truth. Don’t let it deter you though, my son isn’t a big meat eater at this point so I wasn’t too surprised. They freeze well so we will keep trying.