Eggs are commonly used as a binder in many recipes, especially meatloaf. Since my son is sensitive to eggs, I have started substituting flaxseed meal in recipes with great results. However, I wan’t sure how flaxseed meal was going hold a meat loaf together so I decided to make Mini Meat Loaves ~ and the flaxseed meal worked out great! My family gobbled this up and asked to put it on our meal rotation. Yay! Victory!
Five-Spice Turkey Mini Meatloaves
1 lb ground turkey
2 Tablespoons Bragg’s Liquid Aminos
1 Tablespoon Flaxseed Meal
1 Tablespoon shredded carrot
¼ cup minced onion
½ teaspoon Chinese five-spice powder
dash of ground cayenne, or more to taste
In a large bowl combine all ingredients well but do not overwork the meat in order to prevent tough meatloaves. Using a silicone 6-cup muffin tray, divide up the meat mixture evenly into the cups.
Bake at 350 degrees for 30-45 minutes or until the internal temperature reached 160 degrees and the tops have browned.
This post was featured on Healing with Foods Friday.