Name: Best Easy Mini Meatloaf - With Ground Turkey
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Best Easy Mini Meatloaf - With Ground Turkey

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×Jump to RecipePrint RecipePlease note that some of the links are affiliate links and I will earn a commission if you purchase through those links.This Mini Meatloaf, made with ground turkey, brings a fresh take on the beloved traditional meatloaf but cooks in a fraction of the time. While you can also craft it with ground beef, it’s the meatloaf glaze that truly elevates its flavor. Quick to prepare, irresistibly delicious, and a must-share&nbsp;meatloaf recipe!If you have leftover ground turkey that you don’t know what to do with, then this mini meatloaf recipe is the one to make. It is packed with so much flavor and protein and is great served with&nbsp;asparagus&nbsp;or&nbsp;potatoes&nbsp;for a hearty&nbsp;main dish&nbsp;that comes together in 30 minutes or less.&nbsp;To make this homemade meatloaf slightly healthier we used ground turkey which is leaner and lower in calories than lean ground beef. Similar to what we did with this&nbsp;healthy turkey meatloaf&nbsp;and this&nbsp;air fryer meatloaf. &nbsp;I just adore these mini loaf versions that make the perfect size portions.&nbsp;Jump to:Although I have listed some substitutions below, please note that this recipe has not been tested with all of these substitutions. If you replace any of the main ingredients, please let me know how it turned out in the comments below.&nbsp;See the recipe card below for the full list of ingredients and measurements.Step 1 –&nbsp;Preparation of the Veggies: Warm a pan over medium heat. Add olive oil, followed by the veggies, and sauté until tender. Allow to cool.Step 2 –&nbsp;Mixing the Meatloaf: In a large mixing&nbsp;bowl, combine all meatloaf ingredients. Next, add the cooled veggies and blend thoroughly, taking care not to overmix. I like to use my hands to do this.&nbsp;Step three: At this point, you can cover and refrigerate the meatloaf mixture or form and cook it right away.Step 4 –&nbsp;Shaping the Meatloaf: Scoop out ½ cup portions of the meatloaf mixture and shape them into loaves on a baking sheet lined with parchment paper.Step 4 -Glazing: In a separate small&nbsp;bowl, whisk together the glaze ingredients. Generously brush the glaze over the top of each mini meatloaf.Step 5 -Baking: Finally, cook the meatloaves in a 400°F preheated oven for 20-25 minutes, or until the edges turn golden brown. Ensure they reach an internal temperature of 165°F using a meat thermometer.&nbsp;Per the recipe card below.&nbsp;Top with parsley and pair with your preferred healthy sides (recommendations below).For mini meatloaf, consider flavor, fat, and dietary needs. Mixing meats enhances taste and texture. Always use fresh, quality meat. This recipe works best with ground turkey, but beef is also an option.Bake mini meatloaves at 400°F (190°C) for 20-25 minutes, ensuring an internal temperature of 160°F for beef/pork or 165°F for poultry using a meat thermometer.The best way to keep the mini meatloaf moist is to incorporate moisture-retaining ingredients and avoid overcooking. Using a mix of lean and fatty meats, adding binders like breadcrumbs soaked in milk, and incorporating finely chopped or grated vegetables can all help retain moisture.To make mini meatloaf muffins, combine the meatloaf ingredients, &nbsp;then scoop into a greased muffin tin. Bake at 375°F (190°C) for 20-25 minutes, checking for doneness with an internal temperature of 160°F for beef/pork or 165°F for poultry. Note: I have not tested this with this recipe yet but it should work fine.We love serving this mini turkey meatloaf with sides like&nbsp;green beans&nbsp;and&nbsp;potatoes&nbsp;or a&nbsp;salad&nbsp;for a lighter meal. They would also go great alongside this&nbsp;kale salad&nbsp;or&nbsp;Brussels sprouts salad&nbsp;with some homemade&nbsp;biscuits.&nbsp;Refrigerator:&nbsp;Allow the mini meatloaves to cool completely to room temperature. Place them in an airtight container or wrap them individually in plastic wrap or aluminum foil. Store in the refrigerator for up to 3-4 days.&nbsp;Freezing Instructions:&nbsp;Allow the mini meatloaves to cool completely to room temperature. Place them on a baking sheet lined with parchment paper, spaced apart, and freeze until solid (about 1-2 hours). Once frozen, transfer the meatloaves to airtight freezer bags or containers, removing as much air as possible. Label the bags or containers with the date and contents. Store in the freezer for up to 3 months.&nbsp;From the refrigerator:&nbsp;Reheat in the oven at 350°F or microwave until warmed through.&nbsp;From a frozen state:&nbsp;When ready to eat, thaw in the refrigerator overnight and reheat in the oven or microwave.​Did you make this mini meatloaf recipe? If you did then please leave a rating and comment below. I would love to hear how yours turned out!PrintPrint RecipePin RecipeThis Mini Meatloaf, made with ground turkey, brings a fresh take on the beloved traditional meatloaf but cooks in a fraction of the time. While you can also craft it with ground beef, it’s the meatloaf glaze that truly elevates its flavor. Quick to prepare, irresistibly delicious, and a must-share meatloaf recipe.Preheat the oven to 400°F and line a medium size baking sheet with parchment paper. Set aside.&nbsp;Heat a saute pan to medium heat on the stovetop. Add one tablespoon of the oil to the pan and once it is hot, add the diced bell peppers and onions. Toss and cook the veggies until soft, about 3-4 minutes. Then set them aside to cool.&nbsp;Meanwhile, you can mix up the rest of the ingredients. In a large mixing bowl combine the ground turkey, egg, breadcrumbs, ketchup, remaining one tablespoon of oil, mustard, Worcestershire sauce, garlic powder, Italian seasoning, salt, and pepper. Then mix in the cooked veggies. Make sure not to overmix, mix just until all of the ingredients are incorporated into the meatloaf mixture.&nbsp;Form the meat mixture into 4-5 mini loaves, that are about ½ cup each. I made mine each about 4 inches long, 3 inches wide, and 1.5 inches thick. Make sure to place them about 2 inches apart on the parchment-lined baking sheet.Mix up the glaze by combining all of the glaze ingredients in a small bowl and whisk until a smooth glaze forms. Brush the glaze evenly over the top of each mini meatloaf.&nbsp;Bake the meatloaves in the middle rack of the oven for 20-25 minutes, making sure that the internal temperature reaches 165°F. Then remove them from the oven and let them rest for at least 5 minutes before serving.&nbsp;Top with chopped parsley, serve hot with your favorite sides, and enjoy!saute panbaking sheetmixing bowlsmini meatloaf, meatloaf recipe, meatloaf, mini meatloaves« Easy Zucchini Cake – With Cream Cheese FrostingEasy High Protein Cottage Cheese Scrambled Eggs »Hi there,I'm Amy and I'm so excited to share my best healthy recipes and tips with you. I hope I can inspire you to eat better, feel better, and get back in the kitchen. Read More…View My Blog Posts

×Jump to RecipePrint RecipePlease note that some of the links are affiliate links and I will earn a commission if you purchase through those links.This Mini Meatloaf, made with ground turkey, brings a fresh take on the beloved traditional meatloaf but cooks in a fraction of the time. While you can also craft it with ground beef, it’s the meatloaf glaze that truly elevates its flavor. Quick to prepare, irresistibly delicious, and a must-share&nbsp;meatloaf recipe!If you have leftover ground turkey that you don’t know what to do with, then this mini meatloaf recipe is the one to make. It is...

Best Easy Mini Meatloaf - With Ground Turkey

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