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1.Preheat oven to 350 degrees. Lightly oil a 6-cup jumbo muffin tin; set aside.
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2.Heat a skillet to medium-high heat and add about one tablespoon of olive oil. Saute finely chopped onion, peppers, carrot, zucchini and garlic until soft (about 3-4 minutes).
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3.Place ground turkey (or chicken) in large mixing bowl and add the veggies to the turkey and allow to cool a minute. Then add all of the remaining ingredients, except for the optional topping.
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4.Using your hands, combine the ingredients together until well incorporated.
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5.Evenly divide the meatloaf among the 6-cups in the prepared jumbo muffin tin.
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6.Bake approximately 20 minutes. Remove from oven and top with the ketchup-maple topping (see note below), if desired.
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7.Return mini-meatloaves to the oven and continue baking for another 15 minutes, until cooked through. Enjoy!
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Notes
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Ketchup-Maple Meatloaf Topping: In a small dish, whisk together 1/2 cup ketchup with two tablespoons of pure maple syrup. Spoon on top of meatloaf as directed in recipe above.
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Using a 12-cup Muffin Tin: I personally prefer to use a 6-cup jumbo muffin tin to make these mini-meatloaves, because the serving size works great for most kids and adults. But if you'd like to use a 12-cup muffin tin instead, follow the same instructions above, except: Fill just 10-cups in the 12-cup muffin time with meatloaf Bake for 15 minutes, then add the ketchup-maple topping, if desired. Return to oven and continuing to bake another 10-12 minutes until meatloaves are cooked through.
