My little guy has an egg allergy, so keeping him fed does have some challenges. After a particularly bad episode of chicken nuggets that spread across his fingers, mouth and then swelled up his eyes, I’ve been packing lunch!
There are lots of egg subs you learn about online, this resource is helpful:
and this vinegar/baking soda substitute was a win for cupcakes at our recent 2 year old birthday playdate:
One recipe that has become a staple in our house is egg free mini meatloaves. Little guy likes them so much that he usually marches into our house after day care demanding “meats” or “eat balls.” Yes you can laugh that he says “eat balls,” we do. Truck and Fox are also funny words my toddler says.
You can find lots of different recipes for mini meat loaf (or taco cups or quiches), but I take a step further using a mini muffin pan, a 24 count vs the standard 12 count muffin tin. These bite sized minis make an easy pack-able meal that I can cook on a Sunday and have pre-made, healthy lunches or dinners for the rest of the week.
Another toddler friendly recipe we like is the porcupine meatballs from Dinner: A Love Story: It all begins at the family table: Jenny Rosenstrach
Mini Mini Meatloaf for Your Mini Me
Special equipment: mini muffin pan (24 count)
1 T Coconut oil
2 cups finely chopped or mandolin-ed veggies (whatever combo of green peppers, onion, carrots, sweet potato, celery, and/or broccoli; you can even go finely cut spinach or kale)
1 lb lean ground turkey
one 6 oz can of tomato paste
3 T apple sauce (your egg sub)
2 T ground flax seed (optional, also an egg sub)
1 cup bread crumbs (I like panko)
sea salt and ground pepper to taste
optional: spices to add flavor try cinnamon or cumin. Some add ketchup or Worcester sauce. Adults may prefer that seasoning, but my tot is OK without.
Finely chop veggies of your choice. If the veggies are too long or stringy, the tot may pull them out and shun them. I like to thin shred my veggies with a mandolin and then chop them up. Heat coconut oil in a pan over medium high heat. Saute the chopped veggies until soft. Remove from pan to cool.
In a bowl combine the remaining ingredients. If the mixture seems to wet add more bread crumbs and flax. If the mixture seems to dry, add more applesauce.
Grease your muffin pan and fill with meat mixture. Sprinkle with more bread crumbs if you want a textured top. Bake at 375 for 20-25 minutes. Check for a safe temp of 165 to make sure they are done baking. Sometimes I let them sit in the tin for a little bit after baking, just to help them set a little more and not get crumbly. Serve, refrigerate or freeze. I can usually get 24-30 “meats” out of this one.
I like these because they are so easy and packed with so many good for you things: coconut oil, flax, veggies. I usually serve them with half a sweet potato or a handful of steamed veggies.
Update: Update: I had a left over 1-2 cups of this Turkey Sausage, Kale & White Bean Stew. I took the sausage rounds out (read: I ate them) and put the remaining white bean, wheat berry, spinach, kale, tomato, broth mix in the blender. I added the blended stew to my mini meatloaf mixture and left out the tomato paste, since it was moist enough. The flavor of the soup, along with the white bean and wheat berry made this great. It was probably the best batch of ‘eatballs’ ever!!!