This Turkey Meatloaf is made with ground turkey, veggies, and a tangy glaze. These mini meatloaves are easy to make and great for meal prep. Leftovers store well too!
I love pairing turkey meatloaves with Mashed Potatoes, Roasted Brussels Sprouts, and Italian Salad.
Table of Contents
- The Best Turkey Meatloaf
- How To Make An EASY Meatloaf?
- How To Make Turkey Meatloaf
- Turkey Meatloaf Cooking FAQs
- How long do you cook Turkey Meatloaf?
- What temperature should turkey meatloaf be?
- Do you cover the meatloaf?
- Is it OK if my meatloaf is a little pink?
- Meal prepping Turkey Meatloaves
- Turkey Meatloaf Tips
- What goes well with mini Turkey Meatloaves?
- Turkey Meatloaf Recipe
The Best Turkey Meatloaf
My boys are obsessed with mini meatloaves, and with how often I make them, it was time for a new version. This one has ground turkey and plenty of hidden veggies. I was a bit hesitant to serve them (since they’re different from the usual), but they ended up liking these even more!
These Turkey Meatloaves are packed with veggies and ground turkey.
Quick Tip
Ground turkey can be a bit bland when swapped for beef, but don’t worry! This Turkey Meatloaf recipe is packed with flavor, so you can serve it with confidence and know your family will love it!
How To Make An EASY Meatloaf?
By making them mini, of course!
Using a muffin tin for Turkey Meatloaf makes baking time easier to manage and cooks them faster than a full loaf. Mini meatloaves are also quicker and easier to shape. Plus, everyone gets their own—kids especially love that!
How To Make Turkey Meatloaf
- Sauté veggies: Cook onion, garlic, carrot, and mushrooms to add flavor and avoid crunch. This mix also helps bulk up the meatloaves.
- Mix: Combine the veggies with Worcestershire sauce, ketchup, egg, and breadcrumbs. Stir well before adding the meat to keep it moist.
- Add ground turkey: Stir in the turkey until just mixed.
- Bake: Spoon the mixture into 12 muffin tin cups and bake for 15 minutes.
- Glaze: While baking, make the tomato glaze. Spoon it over the meatloaves and bake for another 15 minutes.
Turkey Meatloaf Cooking FAQs
How long do you cook Turkey Meatloaf?
Turkey Meatloaves bake at 375 degrees Fahrenheit for a total of 30 minutes. The first 15 minutes will be without the tomato glaze, then after 15 minutes you will pull them out of the oven and add the tomato glaze and cook for another 15 minutes.
What temperature should turkey meatloaf be?
Ground turkey needs to be cooked until the internal temperature reaches at least 160 degrees F to be considered food safe. Make sure to test in the thickest part of the meatloaves.
Do you cover the meatloaf?
You don’t need to cover these Turkey Meatloaves while baking them.
Is it OK if my meatloaf is a little pink?
Yes — so long as a food thermometer confirms the internal temperature of these meatloaves is 160 degrees F. It’s not uncommon that this kind of meat may maintain a little bit of pink due to the myoglobin in meat.
Meal prepping Turkey Meatloaves
I recommend adding two or three mini meatloaves to a meal prep container along with a medley of your favorite roasted vegetables. They will keep for 3-4 days and are a healthy, veggie-packed meal prep.
Turkey Meatloaf Tips
- Sautéing vegetables adds an amazing flavor to Turkey Meatloaves while also keeping a perfect texture.
- Don’t over-mix the meat: Once the ground turkey has been added, gently mix the mixture with your hands just long enough so everything has been incorporated. Overmixing will create denser loaves.
- Use good quality ingredients: Choose a good quality ground turkey (Butterball’s® all natural is my fave) — you’ll want to make sure to get 93% fat-free ground turkey to ensure the integrity of these mini mouthfuls of deliciousness. I also recommend a good ketchup brand — that top glaze makes a huge difference to the overall flavor.
What goes well with mini Turkey Meatloaves?
- Cucumber Salad loaded with veggies!
- Funeral Potatoes cheesy potato casserole
- Panzanella Salad with a balsamic vinaigrette
- Quinoa Salad with a lemon vinaigrette
- Roasted Asparagus with Parmesan cheese
Turkey Meatloaf
Equipment
Ingredients
- 1 tablespoon olive oil
- 1/2 cup grated yellow onion 1 small
- 1 teaspoon minced garlic
- 1/2 cup grated carrots 2 medium
- 1 cup finely chopped baby bella mushrooms
- Salt and pepper
- Cooking spray
- 1 pound ground turkey 93% lean; I use Butterball all natural
- 1 tablespoon Worcestershire sauce
- 3/4 cup ketchup divided
- 1 large egg
- 3/4 cup panko next to breadcrumbs
- 2 tablespoons brown sugar light or dark
- 2 tablespoons apple cider vinegar
Instructions
- Prepare veggies by grating the onion with a grater, using the largest holes, mince the garlic, grate the carrot (with the grater again; peel first), and finely chop the mushrooms.
- Heat a large pan to medium-high and add olive oil, onion, garlic, and shredded carrots. Sauté until soft, about 3 minutes. Add mushrooms and season with a small pinch of salt and pepper. Continue to sauté veggies until they release their moisture and the liquid evaporates. After veggies are dry and tender, transfer them to a large bowl and let cool about 5 minutes. (Adding the egg to the hot veggies will cook it.) Preheat oven to 375°F and spray a muffin pan generously with cooking spray.
- Once veggies have cooled, add Worcestershire sauce, 1/4 cup ketchup, egg, and panko to the bowl. Season to taste; I add 1 teaspoon salt and 1/2 teaspoon pepper. Mix well until evenly combined. Add ground turkey and use your hands to gently mix everything together, being careful to not overmix.
- Evenly divide meat mixture among the 12 cavities of the prepared muffin pan. Bake mini loaves in the 375°F oven for 15 minutes. Meanwhile, stir together remaining 1/2 cup ketchup, brown sugar, and apple cider vinegar until smooth. After meatloaves have baked, remove from oven and spoon this glaze evenly over each meatloaf. Return them to oven and bake another 15 minutes.
- Allow the meatloaves to rest 5 minutes, then carefully lift out with a fork (use a knife to loosen edges if needed). Enjoy while hot.
Video
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
We added fresh sage and parsley, plus I mixed some ground pork in them – because I had some. I also mixed a little BBQ sauce in with the topping. They were delicious!
I’m so happy you loved these Turkey Meatloafs! Those add ins sound delicious, thanks for sharing! 🙂
Can I sub in oats for the breadcrumbs?
I’m sorry Sue, I’ve never tested these with oats, so I really don’t know how it would turn out.
I love these!! They came out so flavorful and moist, with a good crust on the outside. Even my boyfriend who usually HATES ground turkey said they were delicious. Will make again.
I am so happy to hear this Erica! Thanks so much for your comment! 🙂
Hey! My boyfriend and I love this recipe. We are gluten free so I subbed almond flour for the panko and Tamari (you can also use coconut aminos) for Worcestershire. Worked great and was delicious!
Thank you!
I am so glad you guys loved this! Thanks for the tip on how to make these gluten-free! 🙂
Super moist and full of flavor! They were perfect!
I’m so happy you loved them! 🙂
Very good! I used Italian seasoned breadcrumbs instead of panko and it was good. Really good meatloaf minis but I think could have baked for 5 minutes less.
YAYY!! I’m soo glad you hear you enjoyed!! The Italian breadcrumbs sound delicious!! Thanks for your comment!
This recipe looks so good! I’m wondering if I can freeze these meatloaves after baking?
I think these would freeze really well!
Just tried these tonight very tasty! I put zucchini in there as well!
Great idea! So happy these were a hit, thanks Jen!
hi i would like to make these for dinner tonight its 1.05pm here in australia… .lol… can i sub the panko crumbs for brown rice cooked which i have in the fridge..?
Hey! I don’t think brown rice would work very well in place of the panko. Do you have breadcrumbs?
Hi Chelsea! I love your recipes, as do my husband and kids (the latter of shock often help me with making them!).
I have a question about this recipe. I am not supposed to eat mushrooms, what other vegetable could yield a similar result in this recipe?
Thank you!
Ellie
***oops, which, not shook ?
Hey Ellie! So great to hear from you 🙂 I’m thrilled you’ve been enjoying the recipes! I can’t say for sure since I haven’t tried anything besides the mushrooms, but I believe zucchini (shredded) would be a good substitute. Aim for the same amount (1 cup) and make sure it’s sauteed long enough it’s not wet. I hope you love these! 🙂