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Mini Turkey Meatloaf Recipe

Mini Turkey Meatloaf Recipe
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★★★★★

4.8 from 14 reviews

These Mini Turkey Meatloaves are a flavorful and health-conscious twist on the classic comfort food. Made with lean ground turkey, fresh herbs, and a tangy balsamic ketchup glaze, these individual meatloaves bake quickly and are perfect for meal prep or family dinners.

Ingredients

Scale

Meatloaf Ingredients

  • 2 lb 93/7 Ground Turkey
  • 2 eggs (lightly beaten)
  • ½ cup seasoned breadcrumbs
  • 2 tablespoons fresh parsley (minced)
  • ¼ teaspoon fresh ground pepper
  • ½ teaspoon kosher salt
  • 2 tablespoons Worcestershire sauce

Sauté Base

  • 1 tablespoon butter
  • 1 yellow onion (finely diced)
  • 3 cloves garlic (minced)
  • 1 tablespoon fresh thyme (minced)

Glaze

  • ⅓ cup ketchup
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar (packed)

Instructions

  1. Prepare: Heat the oven to 375˚F. Line a baking sheet with parchment paper and set aside to prevent sticking and for easy cleanup.
  2. Sauté Onions: In a small skillet, melt the butter over medium heat. Add the finely diced yellow onion and sauté until tender, about 4 minutes. Stir in the minced garlic and fresh thyme, cooking for another 2 minutes until fragrant. Transfer the mixture to a plate, spreading it out to cool for 5-10 minutes to avoid cooking the eggs when combined.
  3. Combine Meatloaf Ingredients: In a large bowl, combine the ground turkey, lightly beaten eggs, seasoned breadcrumbs, minced parsley, salt, pepper, Worcestershire sauce, and the cooled onion mixture. Use your hands or a spoon to mix thoroughly until all ingredients are well incorporated but not overworked.
  4. Shape the Mini Meatloaves: Divide the meatloaf mixture into eight equal portions, each about 5-6 ounces or roughly ¾ cup. Shape each portion into a small loaf and place evenly spaced on the prepared baking sheet.
  5. Make the Glaze: In a small bowl, whisk together ketchup, balsamic vinegar, and brown sugar until combined. Brush half of this glaze over the tops of each mini meatloaf before baking.
  6. Bake: Place the meatloaves in the preheated oven and bake for 15 minutes. Remove from oven, brush with the remaining glaze, and continue baking for another 5-10 minutes until the internal temperature reaches 150˚F with an instant-read thermometer.
  7. Rest and Serve: Take the meatloaves out of the oven and let them rest for 5-10 minutes. This resting period helps the juices redistribute, ensuring moist and tender meatloaves. Serve warm.

Notes

  • For best results, use an instant-read thermometer to check doneness and avoid overcooking.
  • You can substitute seasoned breadcrumbs with gluten-free breadcrumbs to make the dish gluten-free.
  • These mini meatloaves freeze well; freeze before baking for up to 3 months.
  • Leftover meatloaves can be refrigerated for up to 4 days and reheated thoroughly before serving.

Nutrition

Keywords: mini turkey meatloaf, healthy meatloaf recipe, individual meatloaves, turkey recipes, comfort food, quick meatloaf

Find it online: https://servedbynora.com/mini-turkey-meatloaf-recipe/