Mini-Turkey Meatloaf (so kid friendly)

 When I think of meatloaf, I don't usually think of veggies, or something at all healthy. I think of buttery comfort food with possibly a lot of grease, covered in ketchup. As a kid I remember never liking meatloaf and finding the soggy ketchup part disgusting. However, these sweet little meatloafs are gobbled up by my kids and I enjoy them too. They are healthier, crispier on the outside, and still a comfort type food. Last night, we served ours with mashed sweet potatoes and roasted brussels. Give it a try, test on your kids, and give me some feedback if you will. Hope you and yours like them as well! 

 Ingredients:

• 1 lb. of ground turkey
• 1 egg
• 1 T Worcestershire sauce 
• 1 T ketchup
• 1/2 onion finely grated 
• 3 garlic cloves finely grated
• 6-8 of the larger baby bella mushrooms finely grated
• 2 carrots grated 
• 1 stick of celery grated
• 1 cup of plain Panko bread crumbs
• 1 T Italian seasoning 
• 2 tsp sea salt
• 1 tsp paprika 
• 1/2 packed cup of shredded mozzarella or Parmesan   
• 1-2 T any fresh herbs you might have. I had basil and oregano on hand and did about a tsp of each. 
• 3 T of milled/ground flax seed
• 2 T olive oil

*When I say finely grated, I mean I used the smaller side of my cheese grater to grate the veggies. It helps to have all the veggies smaller and less noticeable. Just be sure to watch your fingers and knuckles from getting scraped :)

Directions:

1. Pre-heat oven to 400 degrees F
2. Line a lipped baking sheet with aluminum foil for easy clean up. Grease the top of the aluminum foil with the olive oil and spread around evenly. 
3. In a large bowl add in: raw turkey, egg, bread crumbs, ketchup, Worcestershire sauce, grated onion, grated garlic, grated mushrooms, grated carrots, grated celery, shredded cheese, ground flax seeds,  herbs, and seasonings. 
4. Mix everything together well, till everything seems evenly combined. I get in there with my hands. *If it is too mushy and can't hold a shape, add in 1/4 cup more bread crumbs.   
5. Form about 3 inch x 5 inch rounded loaves and place on a baking sheet. Make sure they aren't touching each other. You should get about 6 mini-loaves. It's easier if you just divide the meat into 6 equal parts and shape. 
6. Bake in pre-heated oven for about 45 minutes or until a thermometer says it has reached 165 degrees in the middle. They should be that golden brown color as shown in the top picture when they're done. Don't let them crisp any more than that. 
7. Allow them to rest out of the oven for 10 minutes before serving. 

*Serve with your favorite fixings and have fun! My littles like ketchup on the side for dipping. I prefer a brown gravy for dipping. To each their own.

*You can also make up the meat mixture a day or two ahead of time as long as it's still within the meat expiration date. Store covered in your fridge.  

*Last tip* If you're re-heating for leftovers, they re-heat the best in a microwave oven or regular oven.