Google+ Allergy-Free Vintage Cookery: Mini Turkey & Ham Meatloaves


Monday, May 20, 2013

Mini Turkey & Ham Meatloaves

Mini Meatloaves
"They taste better than they look," declared my husband.  I guess I can live with that :)  And he's right ... ground turkey can be horribly bland, but the addition of ham, balsamic & dijon to this mixture really gives it a great flavor.  I've had some horrible mis-steps with ground turkey that came out tasting like steamed meat, but this isn't one of them.

There's no egg or gluten in these meatloaves, but there are ground chia seeds.  These not only give it the texture it would have had with breadcrumbs and egg, but also add additional protein and Omega 3s.    Super healthy!

I added yellow squash for color and nutrients, but you could use any leftover veggies you find in the fridge (last time I made this I used asparagus and zucchini).  If you chop them small enough, your family may not even realize they are eating vegetables at all!  These work well for dinner, lunch, snacks and even breakfast (especially if you're Paleo).

Mini Turkey and Ham Meatloaves

3 lbs ground turkey
1 - 2 cups leftover ham, diced small (or deli ham)
1 yellow squash, diced small
1 bunch green onions, sliced
1 cup ground chia seeds
1/3 cup balsamic vinegar
3 Tbsp dijon mustard
1 tsp salt
1/4 tsp ground black pepper

In a very large bowl, combine turkey, ham, squash, onions and chia seeds.  Don't worry too much about getting everything perfectly combined - you'll have another chance to mix more later.  In a glass measuring cup, whisk together the balsamic, mustard, salt and pepper.  Pour over the turkey mixture and mix thoroughly (your hands are the best tool for this job).  Press into muffin tins.  Bake at 375 degrees for 20 - 25 minutes.  Makes 21 mini meatloaves.

This recipe inspired by Paleo Intensified.


  1. I love the idea of mini meatloaves! Thanks so much for sharing this on Waste Not Want Not Wednesday, I’ve pinned it : )

  2. Adding Chia seeds is a great idea. Thanks for sharing at Healing With Food Friday.