The weather is getting warmer! Before it gets too warm, I like to make a couple of batches of these wonderful mini meatloaves. I make these up and freeze them. That way when I am running late or its just too hot to put on the oven, I can pop out a couple of these babies, heat them, add a salad and dinner is served. If you’d prefer a grain free meatloaf, you can try my Veggie Filled Meatloaf.

You don’t want to have to put your oven on in the middle of the summer! It heats up the house way too much. Making double batches of these yummy delights saves you the trouble.

Mini Turkey Meatloaves (Gluten Free/ Dairy Free)

2 lbs. ground turkey or grass fed beef if you prefer

1 c. gluten free cracker crumbs

1/2 c. milk alternative (I use my cashew milk)

1 onion- diced

1 tsp. ground mustard

1 tsp. 3 onion spice mix

1/2 tsp. sea salt

1/2 tsp. ground pepper

3/4 cup bbq sauce (I use mine)

Preheat oven to 350 degrees.

Mix all the ingredients together except for the bbq sauce. Divide the meatloaf mixture into 9 mini meatloaves and place onto parchment paper lined baking sheet. I use a 1/2 cup scoop to make them even. Bake for 30 minutes. Take meatloaves out of oven and divide the bbq sauce over them. Bake an additional 10 minutes. Serve with your favorite sides.

Store remaining meatloaves in the fridge for up to 3 days in a covered container. You can also freeze cooked mini meatloaves.