Turkey Meatloaf

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This Turkey Meatloaf recipe is made with ground turkey, plenty of veggies, and a delicious tangy glaze. These mini meatloaves are  so easy to make and packed with good-for-you healthy ingredients. Turkey Meatloaf 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.

Overhead image of ready-to-eat mini Turkey Meatloaves next to green beans.

Healthier meatloaf 

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), because they’re pretty different from the other ones they’re used to. Turns out, they like 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 low-fat protein.

Image of onion being grated for Turkey Meatloaf.

How do you make an EASY meatloaf?

By making it miniature, of course!

Preparing 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 and quicker to shape than a full-sized turkey meatloaf. And finally, it’s fun for everyone to have their own individual meatloaves.Images of whole carrots and the carrots being grated for this healthy Turkey Meatloaf.Overhead image of the onion, garlic, and carrots being sautéed for Turkey Meatloaf .

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

How do you make Turkey Meatloaf?

  1. Saute veggies: To get a really nice flavor (and keep the meatloaves from being crunchy), we saute
  2. onion, garlic, carrot, and mushrooms. This veggie mixture will bulk up the meatloaves, add nutritional benefits, and increase the flavor.
  3. Mix: Add those sauteed veggies 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 as little as possible (to preserve the moistness).
  4. Add ground turkey: Mix in the ground turkey until just combined with the other ingredients.
  5. 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.
  6. Glaze: While the meatloaves are baking, prepare the tomato glaze. Spoon the glaze over the mini meatloaves and let them bake an additional 15 minutes.

Overhead image of the mushrooms being added to the sautéed vegetables for the best turkey meatloaf recipe.Overhead image of the sautéed vegetables and panko, egg, and ketchup

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.

Overhead image of the ground turkey being added to the vegetable mixture for healthy mini Turkey Meatloaves.

Meal prepping Turkey Meatloaves 

I recommend adding 2-3 of the 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.

Overhead image of the glaze being made and added to mini Turkey Meatloaves.

Turkey Meatloaf tips

  • Sauteing 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. Over-mixing 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 overall flavor.

Image of Turkey Meatloaves, ready to eat.

What goes well with mini Turkey Meatloaves?

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Turkey Meatloaf

5 from 6 votes
Turkey Meatloaf 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. Turkey Meatloaf can be made ahead of time and leftovers store well (great weekly meal prep option).
Print Recipe

Turkey Meatloaf

5 from 6 votes
Turkey Meatloaf 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. Turkey Meatloaf can be made ahead of time and leftovers store well (great weekly meal prep option).
Course Dinner, Main Course
Cuisine American
Keyword turkey meatloaf recipe
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings 12 mini turkey meatloaves
Calories 82kcal

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
  • 1 pound (16 ounces) ground turkey (93% lean) (I use Butterball all natural)
  • 1 tablespoon Worcestershire sauce
  • 3/4 cup good quality ketchup, divided
  • 1 large egg
  • 3/4 cup Panko (next to breadcrumbs)
  • 2 tablespoons light or dark brown sugar
  • 2 tablespoons apple cider vinegar
  • Fine sea salt and freshly cracked pepper

Instructions

  • PREP: Prepare the veggies by grating the onion on a box grater, using the largest holes, mince the garlic, grate the carrot (box grater again; peel first), and finely chop the mushrooms.
  • COOK: Heat a large skillet to medium-high and add the olive oil and the onion, garlic, and shredded carrots. Saute until soft, about 3 minutes. Add the mushrooms to the skillet and season with a small pinch of salt and pepper. Continue to saute veggies until they release their moisture and the liquid evaporates. After the vegetables are dry and tender, transfer them to 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.
  • COMBINE: Once the veggies have cooled down a bit, add the Worcestershire sauce, 1/4 cup ketchup, egg, and Panko to the bowl. Season mixture to personal preference; I add 1 teaspoon fine sea salt and 1/2 teaspoon pepper. 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 over-mix.
  • 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 from the oven and spoon this glaze evenly over each meatloaf. Return them to the oven and bake for another 15 minutes.
  • 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.

Video

Recipe Notes

Once the ground turkey has been added it, gently blend the mixture with your hands,  just long enough to incorporate the ingredients. Over-mixing will create dense loaves.

Nutrition Facts

Calories: 82kcal

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17 Comments

  1. 5 stars
    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

    1. 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! 🙂

  2. 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..?

  3. 5 stars
    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.

    1. YAYY!! I’m soo glad you hear you enjoyed!! The Italian breadcrumbs sound delicious!! Thanks for your comment!

  4. 5 stars
    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!

  5. 5 stars
    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.

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