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).
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 salt and pepper to taste. 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. 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.
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.