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Mini Turkey Meatloaf Recipe

Mini Turkey Meatloaf Recipe
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★★★★★

5.1 from 12 reviews

These Mini Turkey Meatloaves are a delicious and healthy twist on the classic comfort food, featuring lean ground turkey mixed with aromatic herbs, onions, and a flavorful tangy-sweet glaze. Perfect for easy weeknight dinners or meal prep, they bake quickly and offer a moist, savory bite that’s sure to satisfy the whole family.

Ingredients

Scale

For the Meatloaf:

  • 1 tablespoon butter
  • 1 yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh thyme, minced
  • 2 lb 93/7 ground turkey
  • 2 eggs, lightly beaten
  • 1/2 cup seasoned breadcrumbs
  • 2 tablespoons fresh parsley, minced
  • 1/4 teaspoon fresh ground pepper
  • 1/2 teaspoon kosher salt
  • 2 tablespoons Worcestershire sauce

For the Glaze:

  • 1/3 cup ketchup
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar, packed

Instructions

  1. Prepare: Preheat your oven to 375˚F and line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
  2. Sauté Onions: Melt butter in a small skillet over medium heat. Add diced onions and sauté until tender, roughly 4 minutes. Stir in fresh thyme and minced garlic, cooking until aromatic about 2 minutes. Transfer the mixture to a plate to cool for 5 to 10 minutes.
  3. Combine Meatloaf Ingredients: In a large bowl, mix ground turkey, beaten eggs, seasoned breadcrumbs, minced parsley, salt, pepper, Worcestershire sauce, and the cooled onion mixture. Use your hands or a spoon to blend thoroughly until all ingredients are evenly incorporated.
  4. Shape the Mini Meatloaves: Divide the mixture into eight equal portions, about 5-6 ounces each (approximately 3/4 cup). Shape each portion into a small loaf and arrange evenly spaced on the prepared baking sheet.
  5. Make the Glaze: In a small bowl, combine ketchup, balsamic vinegar, and brown sugar. Brush half of the glaze generously over the tops of the mini meatloaves.
  6. Bake: Place the tray in the oven and bake the meatloaves for 15 minutes. Remove briefly to brush on the remaining glaze, then bake for an additional 5 to 10 minutes or until the internal temperature reaches 150˚F as measured by an instant-read thermometer.
  7. Rest and Serve: Remove the meatloaves from the oven and allow them to rest for 5 to 10 minutes to let juices redistribute before serving.

Notes

  • Using 93/7 ground turkey keeps the meatloaves moist but lean.
  • Letting the onion mixture cool prevents the eggs from cooking prematurely when mixed.
  • Make sure not to overmix the meat to keep the texture tender.
  • Use an instant-read thermometer to ensure meatloaves are cooked through but not dried out.
  • These mini meatloaves can be frozen after shaping for quick meals later.

Nutrition

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Find it online: https://thedishspot.com/mini-turkey-meatloaf-recipe/