Mini turkey meatloaves are hearty, savory, well seasoned and moist - and individually sized. These are a fun twist for a delicious family dinner!
Today’s recipe for mini turkey meatloaves is a fun variation on my classic turkey meatloaf recipe that I’ve made for years.
I wanted that same hearty, savory, well-seasoned meatloaf vibe in an individual portion size.
And I definitely wanted to make sure it was every bit as moist as the original. No dense, dried out meatloaf here please!
And I'm happy to report we have found success with today's recipe, my friends!
Flavor in every bite. Same meatloaf, just made mini.
Tip: If you are looking to adapt a different meatloaf recipe to a mini version, I kept most everything the same and just reduced the liquids by ¼ cup.
Also, be sure to check out these meatloaf muffins that are perfect for kids - and freeze great, too!
OK, back to today’s recipe. Let’s get cooking!
Now, I’ve got some notes and tips coming up below on how to make mini turkey meatloaves. Just tryin’ to be helpful.
If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.
Ingredient Notes:
- Ground turkey: Lean ground turkey (the 93% lean kind) is my go-to for meatloaf. My package from the grocery store is usually 1.25 pounds, but I’ve also made this with a 1-pound package and that was fine, too. You could probably also substitute lean ground beef or use ground chicken if you prefer.
- Onion: The chopped onion gets sautéed and softened, but if you don’t want big pieces in your meatloaf, just make sure to chop yours finely.
- Breadcrumbs: I use store-bought plain breadcrumbs for this recipe, but I think the Italian flavored ones would be fine to use as well.
- Ketchup: We like a thin layer or lines of ketchup on top of ours. You can use extra ketchup if you’d like to completely cover the top of your meatloaf.
Sometimes we also swap BBQ sauce for the ketchup on our meatloaf. Don’t knock it until you try it!
Ready to eat? Me too.
Let’s round out this meal.
We love meatloaf with some microwave baked potatoes, mashed potatoes or just some oven fries or tater tots.
A creamy polenta would be a great pairing too. Or some Instant Pot risotto for an easy but sophisticated side.
Then you just need to add a veggie – steamed broccoli, green beans, peas or a bagged salad mix maybe – and dinner is done!
Last thing, let’s talk about what to do with leftovers if you have any.
Storage Tips:
- Leftover mini meatloaves, once cooled, will keep in the refrigerator, in a covered container, for up to 5 days.
- You can also freeze the leftovers! I like to place the leftover meatloaf on a piece of aluminum foil and wrap it up. Then label and date the foil and freeze for up to 4-6 months.
- To reheat, thaw the meatloaf in the refrigerator overnight. Then reheat individually in the microwave until warmed through.
There you have it.
I hope you give this recipe a try for a fun new twist on meatloaf night.
Enjoy!
XO,
Kathryn
Mini Turkey Meatloaves
Ingredients
- 2 teaspoons extra-virgin olive oil
- 1 small onion, finely chopped (about 1 ½ cups)
- 2 cloves garlic, minced
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon chopped fresh thyme leaves
- 1 tablespoon Worcestershire sauce
- 1 tablespoon tomato paste
- 1.25 lbs. lean ground turkey
- ⅓ cup plain breadcrumbs
- 1 large egg
- ⅓ cup ketchup
Instructions
- Preheat the oven to 400. Line a baking sheet with parchment paper or aluminum foil for easy clean up.
- Heat the olive oil in a large skillet over medium heat. Add the onion, garlic, salt, pepper and thyme. Sauté until softened and translucent, about 8 minutes. (Reduce the heat to medium low if your skillet seems hot; we don’t want the onion to brown.)
- Add the Worcestershire sauce and tomato paste to the skillet and stir to combine. Remove from heat and let cool slightly.
- Combine the ground turkey with the breadcrumbs, egg and onion mixture. Mix with a fork gently and then use your hands to make sure everything is well combined.
- Shape into 4 small meatloaf shapes, each about 1 cup and place on the prepared baking sheet. (Mine are ovals that are approximately 3 inches long and 1 ½ to 2 inches wide and 1 inch tall.)
- Top each meatloaf with about 1 ½ tablespoons of ketchup.
- Bake at 400 for 25-30 minutes, until cooked through. Let rest for 5 minutes then serve hot.
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