Cheesy Hidden Veggie Turkey Mini Meatloaves

• 1 lb ground turkey
• 1 cup finely grated zucchini (about 1 medium zucchini, squeezed dry)
• 1/2 cup finely grated carrot
• 1/2 cup finely chopped onion
• 1/2 cup breadcrumbs
• 1/3 cup shredded cheddar cheese
• 1 large egg
• 1/4 cup milk
• 2 cloves garlic, minced
• 1 teaspoon dried Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup ketchup (for topping)
• 1 tablespoon Worcestershire sauce (optional)

Instructions

1. Preheat the oven to 375°F (190°C). Lightly grease a 6-cup muffin tin or line with silicone muffin liners for easy cleanup.
2. In a large bowl, combine the ground turkey, grated zucchini (make sure to squeeze out excess moisture), grated carrot, chopped onion, breadcrumbs, shredded cheddar cheese, minced garlic, Italian seasoning, salt, and black pepper.
3. In a small bowl, whisk together the egg, milk, and Worcestershire sauce (if using), then add this mixture to the turkey and veggie mixture. Mix until just combined, being careful not to overwork the meat.
4. Divide the mixture evenly among the muffin cups, pressing down lightly to form mini meatloaves. Spread a thin layer of ketchup over the top of each mini meatloaf.
5. Bake in the preheated oven for 25-30 minutes until the meatloaves are cooked through and reach an internal temperature of 165°F (74°C). The tops should be slightly caramelized from the ketchup.
6. Allow the mini meatloaves to rest for 5 minutes before removing from the tin. Serve warm with your kids' favorite sides like mashed potatoes, steamed green beans, or a simple salad.
7. For meal prep, these mini meatloaves store well in an airtight container in the fridge for up to 3 days or freeze for up to 2 months. Reheat gently in the microwave or oven before serving.
8. Optional: For extra flavor, mix 2 tablespoons of finely chopped fresh parsley or spinach into the meat mixture.

Chef tips

• Squeeze the grated zucchini well to remove excess moisture so the meatloaf stays firm and doesn't become soggy.
• If breadcrumbs aren't available, you can substitute with crushed crackers or oats for a slightly different texture.
• Use mild cheddar cheese to keep the flavor kid-friendly; for dairy-free, omit cheese or use a plant-based alternative.
• To sneak in more veggies, finely grate yellow squash or add finely chopped mushrooms, but avoid big chunks that kids might notice.