I received a free copy of We Heart Cooking to review and write about if I chose to, all opinions are my own.
These Mini Turkey Meatloaves are kid-friendly, made in cupcake pans, topped with bacon, and delicious!
I’ve been thinking a lot about my 5 year old daughter and her position on pretty much anything food recently. This post and the next one coming really reflect that. Just a few weeks ago, she started taking an interest in helping me cook. She became interested all on her own, I hadn’t been asking her just yet. So, I’ve let her do a few things, like help me mix a salad or stir something, but the one thing I can’t get her to do is eat! Even if she helps make it! Well, not my kid, but there are some kids who like to cook and eat.
Lily and Audrey Andrews are identical twin sisters, age 12, who love to cook! They started at age 3, helping out in the kitchen, and have since gone on to write We Heart Cooking! via Cooking Light. The book includes cooking tips that budding chefs should know, like how to measure ingredients, and how to cut vegetables ( with a grown-ups help). The last recipe section of the book is a section on party planning and themed recipes. Nutrition information is included for all the recipes in the cookbook, which is great! There are recipes from appetizers to desserts, some of which are very kids friendly, while others are a bit more adventurous, with everything in-between, and that ‘s where I got the recipe for these Mini Turkey Meat Loaves. Younger kids can help mix the ketchup and barbecue sauce, or add the milk and eggs, and older kids could help mix up the meat.
You can learn more about the girls on their website Twin Chefs, including info on their blog, the book, and all the fun they are having on their cooking journey.
- 2 pounds ground turkey
- 1/2 small onion
- 1/2 cup old-fashioned rolled oats
- 1/2 cup Parmesan cheese
- 2 large eggs
- 2 tablespoons 1% low-fat milk (I used whole milk)
- 2 tablespoons chopped fresh parsley (I used 2 teaspoons dried parsley)
- 2 garlic cloves ,minced
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt
- Cooking spray
- 3/4 cup ketchup
- 1/4 cup barbecue sauce
- 6 slices center-cut bacon
Preheat oven to 350. Finely chop onion to equal about 1/2 cup. Combine onion with ground turkey, oats, and Parmesan cheese in a large bowl. Mix well with your hands. In a small bowl, combine eggs, milk, parsley, garlic, red pepper flakes, pepper, and salt, stirring with a whisk. Pour egg mixture over turkey mixture and mix with your hands until combined.
To bake in muffin cups lightly coat each cup of a 12-cup muffin tin with cooking spray. Place an equal amount of turkey mixture into each cup. To bake in a loaf pan, lightly coat a 4 x 8-inch loaf pan with cooking spray. Place turkey mixture in pan and smooth top.
Mix ketchup and barbecue sauce in a small bowl. Spoon evenly over turkey mixture, dividing it equally if using muffin cups. Top with bacon, cutting each strip in half crosswise or layering strips in a lengthwise layer over a large loaf or to distribute equally over muffin cups.
Bake until a meat thermometer inserted into center(s) reaches 165 degrees, about 35 minutes for muffin-sized loaves and 55 minutes for a large loaf. Turn oven to broil. Broil 6 inches from heat for 3-5 minutes or until bacon is crispy and browned. Remove from oven and let sit 10 minutes before serving.
Recipe from We Heart Cooking by Lily and Audrey Andrews for Cooking Light