Turkey Meatloaf

This turkey meatloaf recipe is made with ground turkey, plenty of veggies, and a delicious tangy glaze. They’re so easy to make and packed with good-for-you healthy ingredients. This turkey meatloaf recipe can be made ahead of time and leftovers store well (great weekly meal prep option).

We love pairing these turkey meatloaves with mashed potatoes, roasted brussel sprouts, and this Italian salad.

Healthier meatloaf option

My boys are obsessed with mini meatloaves (this is one of their favorite meals) and with how often I make them, it was about time I created a healthier version. This version has ground turkey and plenty of “hidden” veggies. I’ll admit I was a little hesitant to serve these (not because I didn’t think they were completely delicious), but because they’re pretty different from the other ones they’re used to. Turns out, they liked these ones even better! 🙂

These little turkey meatloaves are packed with good ingredients — tons of veggies and ground turkey which is a rich source of protein while also being low in fat.

How do you make an EASY turkey meatloaf?

By making it miniature of course!

Making turkey meatloaves in a muffin tin takes out so much of the guesswork for baking time plus they bake much quicker than a full loaf.

Mini meatloaves are also easier/quicker to shape than a full sized turkey meatloaf. And finally, it’s fun for everyone to have their own individual meatloaves 🙂

But now let’s talk step by step of making the actual meatloaves.

How do you make turkey meatloaf?

1. Sauté veggies: to get a really nice flavor (and keep the meatloaves from being crunchy), we’ll sauté onion, garlic, carrot, and mushrooms. This veggie mixture will bulk up the meatloaves, add nutritional benefits, and increase the flavor.
2. Mix: those sautéed veggies will get added to a bowl with Worcestershire sauce, ketchup, egg, and Panko breadcrumbs. I like to mix everything really well BEFORE adding the meat since you want to mix the meat in as little as possible (to preserve the moistness).
3. Add ground turkey: mix in the ground turkey until just combined with the other ingredients.
4. Bake: evenly divide the turkey meatloaf mixture between the 12 cups of a muffin tin. Bake the mini meatloaves in the oven for 15 minutes.
5. Glaze: While the meatloafs are cooking prepare the tomato glaze. Spoon the glaze over the mini meatloaves and let them bake for an additional 15 minutes.

Turkey Meatloaf Cooking FAQS

How long do you cook turkey meatloaf at 375?

You cook the turkey meatloaves 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 the turkey meatloaf out of the oven and add the tomato glaze and cook for another 15 minutes.

What temperature should a turkey meatloaf be?

Ground turkey or meatloaf needs to be cooked at at least 160 degrees F to be considered food safe. Make sure to test in the thickest part of the meatloaves.

Do you cover 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.

These turkey meatloaves are a great option for meal prepping; here’s how to meal prep with these:

I recommend adding 2-3 of the mini meatloaves to a meal prep container along with a medley of your favorite roasted vegetables. This will keep for 3-4 days and is a healthy, veggie packed meal prep.

Turkey Meatloaf Tips:

• Sautéing vegetables adds an amazing flavor to these turkey meatloaves while also keeping a perfect texture.
• Don’t over-mix the meat: once the ground turkey has been added it, gently mix the mixture with your hands just long enough so everything has been incorporated. Over-mixing will create denser loaves.
• Use good quality ingredients: grab a good quality ground turkey (Butterball’s all natural is my fave) — you’ll want to make sure to get 93% fat-free to ensure the integrity of these mini turkey meatloaves. I also recommend a good ketchup brand — that top glaze makes a huge difference to overall flavor.

What goes well with these 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

5 from 4 votes

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Turkey Meatloaf

Prep Time

25 mins

Cook Time

30 mins

Total Time

55 mins

 

This turkey meatloaf recipe is made with ground turkey, plenty of veggies, and a delicious tangy glaze. They're so easy to make and packed with good-for-you healthy ingredients. This turkey meatloaf recipe can be made ahead of time and leftovers store well (great weekly meal prep option).

Course: Dinner

Cuisine: American

Keyword: turkey meatloaf recipe

Servings: 12 mini turkey meatloaves

Calories: 82 kcal

Ingredients

• 1 tablespoon olive oil
• 1/2 cup grated yellow onion (1 small onion)
• 1 teaspoon minced garlic
• 1/2 cup grated carrots (2 medium carrots)
• 1 cup finely chopped baby bella mushrooms
• 1 pound (16 ounces) ground turkey (93% lean) (I use Butterball all natural)
• 1 tablespoon Worcestershire sauce
• 3/4 cup good quality ketchup, separated
• 1 large egg
• 3/4 cup Panko (next to breadcrumbs)
• 2 tablespoons light or dark brown sugar
• 2 tablespoons apple cider vinegar

Instructions

1. PREP: prep all the veggies by grating the onion (on a box grater -- largest holes) mince the garlic, grate the carrot (box grater again; peel first), and finely chop the mushrooms into small pieces.

2. COOK: Add the olive oil to a large skillet (heat to medium) and add in the onion, garlic, and shredded carrots. Sauté until soft, about 3 minutes. Add the mushrooms to the skillet and season with salt and pepper to taste (I add about 3/4 teaspoon salt and 1/4 teaspoon pepper). Continue to sauté veggies until they release all of their moisture and all the liquid has evaporated. After the vegetables are dry and tender, dump them into a large bowl and let them cool for about 5 minutes. Preheat the oven to 375 degrees F and spray a regular sized muffin tin generously with nonstick spray.

3. COMBINE: Once the veggies have cooled down a bit add the following to the large bowl: Worcestershire sauce, 1/4 cup ketchup, egg, and Panko. Mix these ingredients well until they are evenly combined. Add the ground turkey and use your hands to gently mix everything together being careful to not overmix.

4. BAKE: Evenly divide the meat mixture between the 12 cavities of the prepared muffin tin. Bake the mini loaves in the preheated 375 degree oven for 15 minutes. Meanwhile, stir together the remaining 1/2 cup ketchup, brown sugar, and apple cider vinegar until smooth. After meatloaves have baked for 15 minutes, remove them and spoon this glaze evenly over each meatloaf. Return meatloaves to the oven and bake for another 15 minutes.

5. ENJOY: Allow the meatloaves to rest for 5 minutes and then carefully lift out with a fork (use a knife to loosen edges if needed). Enjoy while hot!

Recipe Video

Recipe Notes

Once the ground turkey has been added it, gently mix the mixture with your hands just long enough so everything has been incorporated. Over-mixing will create denser loaves.