Makes 24 toddler servings (1 muffin)
Age: Appropriate for age 12 months and up.
Tips: This is a clever way to serve veggie-filled meatloaf to your toddler—the individual muffins are always a hit. They freeze beautifully for a quick, healthy protein in a pinch. I use fancy muffin papers to make them even more appealing.
Cooking oil spray
1 ¼ pounds ground turkey
1 pound ground beef
½ cup rolled oats
1 cup grated carrots
1 cup grated zucchini
1 cup grated yellow squash*
2 Tbs. organic Worcestershire sauce (for lower sodium muffins, use low-sodium Worcestershire)
1 Tbs. garlic powder
1 tsp. mustard powder
1 tsp. dried basil
½ cup low-sodium tomato juice
* If necessary, you can substitute the yellow squash for more grated zucchini and carrot: use 1½ cups each.
1. Preheat oven to 375 F.
2. Lightly grease muffin tin with grapeseed cooking oil spray. In a large bowl, mix all ingredients with hands.
3. Using 1/3 cup measure or ice cream scoop, shape mixture into meatballs and mold into muffin tins.
1 cup organic ketchup, preferably juice sweetened
2 Tbs. organic Worcestershire sauce
¼ cup apple cider vinegar
1 Tbs. honey
1 tsp. garlic powder
1. In a small bowl, mix glaze ingredients.
2. Separate half to use as a dipping sauce or sandwich spread, and store in the refrigerator. Baste the top of meatballs with other half of glaze or ketchup.
3. Bake for 25 minutes, until meat thermometer reads 160 F.
4. Remove from oven and allow to cool for 5 to 10 minutes before removing muffins from tin.
PER SERVING: 163 CAL; 10 G PROT; 4 G TOTAL FAT; 20 G CARB; 38 MG CHOL; 1,747 MG SOD; 1 G FIBER; 5 G SUGARS
From the article: First Foods
Photo credit: Pornchai Mittongtare