Vegetable and mozzarella mini turkey meatloaves

Individual turkey meatloaves with grated carrots, yellow squash, and zucchini and stuffed with mozzarella cheese are sure to be a family favorite. Meatloaf is one of (if not my all-time) favorite comfort foods. I love a plate of meatloaf with mashed potatoes, gravy, and green beans! I wanted to make a bit lighter version of meatloaf for the summer and one that contained more vegetables for the kids. Sometimes when I was a kid my mom would make mini meatloaf and put mozzarella cheese in the middle, so I wanted to do that for my kids as well. Using dark meat turkey and adding a bunch of vegetables keeps the meatloaf nice and moist. It's a delicious way to get some more vegetables into your family and also to use up some of those summer garden vegetables. I made four meatloaves with this recipe and our 2 year olds split one. One really gobbled it up and the other ate most of what she had, so I call that a win!

Vegetable and mozzarella mini turkey meatloaves
1 lb ground dark meat turkey
3/4 cup quick cooking oats
1 large egg
1/3 cup packed finely grated carrot*
1/3 cup packed finely grated zucchini
1/3 cup finely grated yellow squash
1/4 cup finely grated red onion
1 teaspoon Worcestershire sauce
1/4 cup fresh parsley leaves, minced
1 teaspoon garlic powder
1 teaspoon Italian seasoning
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon ketchup
about 4 oz. mozzarella cheese

for the glaze:
2 tablespoons ketchup
dash of Worcestershire sauce
1/4 teaspoon garlic powder
pinch of salt and pepper

Preheat the oven to 450 degrees. Line a rimmed baking sheet with parchment paper.

Place the turkey through ketchup in a large bowl and mix it together using your hands until all the ingredients look combined and evenly distributed. Flatten it in the bowl and score it with your hand into four equal sections.

Slice the mozzarella into four equal slices and then each slice into a few cubes.

Pick up the first section of the meat mixture and form it into a log shape. Put 1/4 of the mozzarella into the middle and then pat and shape the meat around it into a small loaf shape. Place on the baking sheet. Continue with the other three and place them all on the baking sheet so they aren't touching.

In a small bowl use a small spoon to stir together the glaze. Spread a light layer on each until it is all used.

Bake for 10 minutes and then reduce the oven to 375 degrees. Bake for another approximately 20-25 minutes, until all the meatloaf is golden and cooked through (165 degrees).

Let rest for a few minutes and serve with your choice of sides. I served with sauteed zucchini and yellow squash and mashed potatoes.

*I used the smallest holes on my box grater for the vegetables so they almost melt into the meat. 

What was I cooking one year ago?: cheesy Italian zucchini & turkey casserole
Two years ago?: mixed berry pie
Three years ago?: deli-style refrigerator dill pickles
Four years ago?: Thai-style omelettes
Five?: skillet zucchini biscuit pie
Six?: chocolate zucchini bread
Seven?: honey dew-basil-cucumber coolers
8?: shrimp etoufee