Irresistibly Tasty Mini Turkey Meatloaf for Busy Weeknights

Mini Turkey Meatloaf is a flavorful and convenient dish perfect for busy weeknights, ready in just 25 minutes!

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Prep Time 10

Cook Time 15

Resting Time 10

Total Time 35

Servings: 8 loaves

Course: Dinner

Cuisine: American

Calories: 200

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Meatloaf

1 tablespoon Butter Adds moisture and richness; substitute with ghee or olive oil for dairy-free versions.
1 medium Yellow Onion Provides a savory base flavor; finely diced for even cooking.
1 clove Garlic Enhances overall flavor; freshly minced is best for a strong taste.
1 teaspoon Fresh Thyme Adds an earthy aroma; can use dried thyme if fresh is unavailable.
1 pound Ground Turkey (93/7) Lean protein source; substituting with ground beef or chicken is possible.
2 large Eggs Binds ingredients together; use flax eggs for a vegan option.
1 cup Seasoned Breadcrumbs Adds texture and structure; substitute with almond flour for a gluten-free option.
¼ cup Fresh Parsley Provides freshness and color; omit if unavailable.
to taste Fresh Ground Pepper For seasoning; adjust to taste.
to taste Kosher Salt Enhances flavors; sea salt can be used instead.
2 tablespoons Worcestershire Sauce Adds umami depth; use coconut aminos for a Whole30 compliant version.
½ cup Ketchup Base for the glaze; look for low-sugar or Whole30 ketchup.

For the Glaze

2 tablespoons Balsamic Vinegar Provides acidity and balance to the dish; a splash of apple cider vinegar can work in a pinch.
2 tablespoons Brown Sugar Sweetens the glaze; use coconut sugar for a healthier alternative.

Equipment

Oven
Skillet
Mixing Bowl
Baking sheet
Parchment Paper
Whisk

Method

Directions

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a skillet, melt 1 tablespoon of butter over medium heat. Sauté finely diced yellow onion for 5 minutes; add minced garlic and fresh thyme, cooking for an additional minute.
In a large mixing bowl, combine ground turkey, eggs, seasoned breadcrumbs, cooled onion mixture, fresh parsley, and season with salt and pepper. Stir thoroughly until just mixed.
Divide the turkey mixture into 8 even portions and shape each into a mini loaf. Place on the prepared baking sheet.
In a small bowl, whisk together ketchup, balsamic vinegar, and brown sugar. Brush half of the glaze over each loaf.
Bake for 15 minutes, then brush the remaining glaze over each loaf. Continue baking until the internal temperature reaches 150°F, about 5 to 10 minutes more.
Let the mini turkey meatloaf rest for 5-10 minutes before serving.

Nutrition

Serving: 1loafCalories: 200kcalCarbohydrates: 15gProtein: 20gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 300mgPotassium: 400mgFiber: 1gSugar: 5gVitamin A: 10IUVitamin C: 2mgCalcium: 4mgIron: 8mg

Notes

These mini turkey meatloaves can be stored in airtight containers for up to 5 days or frozen for up to 3 months.

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