This Mini 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!
author’s note
Juicy Mini Turkey Meatloaf in Half the Time!
My boys are obsessed with mini meatloaves, so they show up on my dinner table a lot. Since we usually go with classic beef versions, I decided it was time to switch things up. Enter these veggie-packed turkey meatloaves!
I’ll admit I was a little nervous to serve them because you never know how kids will react when something looks familiar but tastes a little different. But they ended up liking these even more than the original! That tangy glaze on top didn’t hurt either.
Now, these Mini Turkey Meatloaves are part of my regular rotation, especially when I want a quick dinner that doubles as an easy lunchbox meal.
Ingredients
| Ingredient | Swap or Tip |
|---|---|
| Ground Turkey | Use 93% lean for best results. Too lean (99%) can dry out. |
| Breadcrumbs | Try crushed crackers or panko. |
| Veggies (onion, garlic, carrot, mushrooms) | Don’t skip sautéing because raw veggies can make the texture odd. |
| Worcestershire Sauce | Soy sauce or tamari works in a pinch. |
| Egg | A flax egg can work if you need these egg-free. |
| Ketchup + Honey | Maple syrup or brown sugar can replace honey. |
How To Make Mini Turkey Meatloaf
- Sauté veggies: Cook onion, garlic, carrot, and mushrooms until soft.
- Mix base: Stir in Worcestershire, ketchup, breadcrumbs, and egg.
- Add turkey: Gently fold in turkey until combined.
- Bake: Spoon into muffin tin and bake 15 minutes.
- Glaze: Add glaze and bake 15 minutes more.
Featured Comment
“Made these tonight. DELICIOUS!!! Will now be in the regular rotation!!! Thanks!”
– Suzan
Meal Prepping This Dish
Mini Turkey Meatloaves are perfect for meal prep since they’re portioned, reheat well, and last 3–4 days in the fridge. I like to pack 2–3 with a scoop of mashed potatoes or rice and roasted veggies for a hearty lunch that feels homemade.
Meal prep tips:
- Pair with different sides to keep things fun: sweet potato mash, quinoa, or a simple salad.
- Store in airtight containers for up to 4 days.
- For freezing: bake, cool, and freeze without glaze. Add glaze after reheating.
- Reheat in the oven at 350°F for 10–12 minutes, or microwave for a quick option.
Mini Turkey Meatloaf Tips
- Use quality ingredients: Go for 93% lean ground turkey and a good ketchup for the glaze.
- Sauté veggies: Adds flavor and better texture.
- Don’t overmix: Gently combine turkey until just mixed to keep loaves tender.
Serve Mini Turkey Meatloaf With:
Turkey Meatloaf
Video
Equipment
Ingredients
- 1 tablespoon olive oil
- 1/2 cup grated yellow onion 1 small
- 1 teaspoon minced garlic
- 1/2 cup grated carrot 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 breadcrumbs 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.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Mini Turkey Meatloaf Cooking FAQs
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.
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.
You don’t need to cover these Turkey Meatloaves while baking them.
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.
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! 🙂