Mini Turkey-Lentil Meatloaves are packed with protein, vitamins, and iron. Gluten-free, dairy-free, and freezer-friendly too, these bites are the perfect size for little hands.
At nearly 14 months old I think it’s safe to say we’re entering toddler territory. Land o’ sippy cups, snack traps, tentative steps, first words, and new foods. We’ve been feeding our kiddo more “real food,” aka foods my husband and I eat for our meals, than ever before but it’s also fun to come up with new toddler recipes that are perfect for little hands, like Mini Turkey-Lentil Meatloaves.
Despite his tiny size, my little man takes after his Mama in that he LOVES to eat. Like, this child must have a hollow leg because I swear he eats more than I do and that’s saying a lot.
One of his favorite foods to devour are these Mini Turkey-Lentil Meatloaves which are so simple to whip together, gluten-free, dairy-free, freezer-friendly, and packed with protein, iron, healthy fats, and fiber.
I created the recipe several months ago when we were ready to quit feeding him oatmeal (or should I say battling with him to eat his oatmeal – he got over it quick!) but wanted to make sure he was getting enough iron. He eats fortified bread (he does not eat gluten-free,) and lots of beans and greens, but I wanted an easy go-to that I could make in a big batches then freeze and easily reheat. Mini meatloaves for toddlers totally fit the bill!
Ground turkey breast and thighs are mixed with cooked green lentils, frozen veggies, an egg, extra virgin olive oil and a pinch of seasoning then baked in a mini muffin tin so they’re the perfect size for little hands.
At 13.5 months old, my little will eat 3 for dinner (cut into hunks for now,) paired with maybe steamed sweet potatoes, pasta tossed with extra virgin olive oil, some sort of fruit (mandarin orange, cut grapes, sliced blueberries, etc.) and Cheerios for dessert, of course. It’s a well-rounded meal that keeps him full all night long.
(Shedding a tear for his long baby hair – we got it cut for the first time 2 weeks ago and now he looks like a teenager!)
Start by cooking some green lentils. You’ll need 1/2 cup cooked green lentils, which is about 1/4 cup dry lentils. They usually take 25-30 minutes to cook but follow the directions on your individual package for the best results.
Lentils are packed with fiber, iron, vitamin B, and protein. Perfect for my growing toddler!
You could use any color lentils you like, but green have a reputation for holding up well to cooking without turning to mush. By the way, although you only need 1/2 cup for this recipe, I always cook more then freeze the leftovers which are great for adding to pasta sauce and soups.
Ok, turkey time. I use a mixture of 1/2lb each turkey breast and turkey thighs. Dark meat has more iron and B vitamins than white meat, plus it adds flavor, so I like the mix.
To the turkey add the lentils and 1/2 cup frozen vegetables. I use the classic frozen trio of carrots, corn, and sweet peas. Ultra-convenient and no need to thaw, either.
Next add 1 whisked egg and 2 Tablespoons extra virgin olive oil. Love the boost of protein and healthy fats!
Finally add 1/2 teaspoon Italian seasoning for a little flavor. You know your toddler best – if you don’t think they’ll like the seasoning, don’t add it!
Mix the ingredients until just combined then scoop into a nonstick sprayed 24-count mini muffin tin. Bake at 350 degrees for 16-18 minutes or until cooked through. If you don’t have a mini muffin tin, you can use a regular muffin tin. Baking time will be more like 25-30 minutes.
To freeze, cool the Mini Turkey-Lentil Meatloaves completely then place in a freezer bag and freeze. To reheat, simply microwave for 30-40 seconds!
Something I’ve learned is that toddlers might not like something the first time they try it, so if your toddler isn’t interested in their Mini Turkey-Lentil Meatloaves the first time, keep trying! If all else fails, add a dollop of ketchup. Works every time. Enjoy!
Equipment
Ingredients
- 1 lb ground turkey, I use half ground breast and ground thighs
- 1/2 cup cooked green lentils
- 1/2 cup frozen mixed vegetables, do not thaw
- 2 Tablespoons extra virgin olive oil
- 1 egg, whisked
- 1/4 teaspoon Italian seasoning, optional
- salt and pepper, optional
Directions
- Preheat oven to 350 degrees. Combine all ingredients in a bowl then mix until just combined. Spray a 24-count mini muffin tin very well with nonstick spray then scoop mixture to the top of each mini muffin cup.
- Place tin on top of a baking sheet then bake for 16-18 minutes or until cooked through.
Notes
- To freeze: cool baked mini meatloaves completely then place inside a freezer bag and freeze. Microwave for 30-40 seconds to reheat.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
Hi there! Love this idea to grab and go without having to “fix” a meal anytime my little one wants something to eat. However, my nephew also keeps us company from time to time and he is allergic to eggs. Any ideas on how to manipulate this recipe to exclude eggs? Any substitution proposals?
Hi Alyx! You could use a flax egg instead of a chicken egg. I like Bob’s Red Mill ground flaxseed meal – the directions for a 1:1 egg replacement is right on the package. I hope that helps!
Hi your recipe is so wonderful. Can I use chicken instead of turkey? Will it work? We only eat chicken in meat.
Could I swap out lentils for quinoa?
Is there a way to bind this without the egg (egg allergic toddler here)?
I would try shredded cheese – any kind. Just make sure to spray the muffin tins really, really well with nonstick spray!
My toddler would love these! However, she’s allergic to dairy and egg – what would you recommend in place of the egg for this recipe? Thanks!
These sound good, but any idea of how many calories, fat, carbs, etc? Please help me as I am a diabetic looking for small meals.
I’ve made these many times and they’ve always turned out great! However, I’m wondering if there’s an easier/quicker way to prepare them? I find myself standing there waiting for everything to come to the same temperature so I can mix it. Sometimes it’s still too cold from the frozen vegetables to my egg hardens and sometimes the egg becomes a scrambled egg because the lentils are still too warm!
Made these for myself. Very handy to pop a few in the microwave as part of breakfast or use for a roadtrip snack. They are 1 WW point a piece (may add up to more depending on how many you eat).
I made these for my 13 month old last night, and he LOVES them. I added black olives and parmesan cheese.
Please share more toddler recipes! :)