Best 6 Mini Tex Mex Turkey Meatloaves Recipes

MINI TURKEY MEATLOAVES

Steps:

• Preheat the oven to 350 degrees F. Generously coat 18 standard muffin cups (from two 12-cup muffin pans) with cooking spray.
• Put the oats in a small bowl and slowly pour the milk over them. Stir to make sure the oats are all coated and then let them sit for a few minutes.
• Put the turkey and bacon in a separate large bowl and add the oats and any extra milk from the bowl to it. Add the parsley, seasoned salt, black pepper, red pepper flakes and 1/4 cup of the ketchup. Use your hands to mix it all together. Place a 1/4-cup scoop of the mixture in each greased muffin cup. Squirt about 1/2 teaspoon of the remaining ketchup on top of each meatloaf. Use a spoon to smear the ketchup evenly over the top, then use it to nudge the edges of the meatloaves away from the pan a bit (this just neatens them up a little).
• Bake for 25 minutes, then carefully squirt another 1/2 teaspoon of ketchup on top of each, spreading it carefully with a spoon to cover as much of the surface as possible. Continue to bake until completely cooked through and sizzling around the edges, about another 30 minutes. If there are any large areas without ketchup, go ahead and squirt/spread more as needed.
• Sprinkle the meatloaves with parsley, then let them sit in the pan for 5 to 7 minutes before serving. Run a sharp knife around the edges of the loaves to loosen them if they stick. Serve them warm with a veggie on the side

MINI BUFFALO TURKEY MEATLOAVES

Steps:

• Preheat the oven to 450˚ F. Combine the onion, chopped carrot and garlic in a food processor and pulse until finely chopped; transfer to a large bowl. Add the turkey, egg, panko, milk, 2 tablespoons hot sauce, 1/4 teaspoon salt and a few grinds of pepper. Mix well with your hands. Form into four 3/4-inch-thick oval patties on a rimmed baking sheet.
• Bake the patties until lightly browned, firm and a thermometer inserted into the centers registers 160˚ F, 20 to 25 minutes.
• Whisk the melted butter and remaining 1/3 cup hot sauce in a bowl. Brush the tops of the meatloaves with half of the sauce, then return to the oven until the sauce is baked in, about 4 minutes. Remove from the oven and brush with the remaining sauce.
• Transfer the meatloaves to plates. Toss the broccoli, grated carrots and celery with the blue cheese dressing; serve with the meatloaves.

TURK-EYE MEATLOAVES WITH BLOODY SAUCE

Steps:

• Preheat the oven to 375 degrees F.
• In a large bowl, combine the ground turkey, chicken sausage, zucchini, pomegranate seeds, bread crumbs, shallots, egg, garlic, cumin, and sumac. Season the mixture with plenty of salt, and pepper. Combine lightly, do not over mix.
• Line a small baking sheet with foil and drizzle with oil. Split turkey mixture into four equal portions. Take each portion and shape into an eye shape that's long, flat and about 1-inch high. Place on the prepared sheet pan.
• Cut the onion in half and pick out 2 "leaves" from the center of each half. Place one "leaf" in the center of each turkey "eye" so it looks like the white of an eye. Then slice the olive in half and place each in the center of each turkey eye.
• Bake the meatloaves in the oven, about 20 to 25 minutes, or until a thermometer inserted in the middle of the loaves reads 160 degrees F. Remove and set aside. Cover with foil and keep warm.
• While the turkey is baking, make the tomato sauce.
• To make the tomato sauce: Stir the tomato paste, wine, water, bay leaf, and thyme together in a small saucepan. Bring the mixture to a boil, then lower to a simmer and cook for 20 minutes, seasoning with salt, and pepper along the way.
• To make the kale: Heat the olive oil in a large saute pan over medium-high heat until shimmering. Add the garlic and cook 30 seconds. Add the kale and cook 1 minute, then add the water and dates. Lower the heat to medium, cover and cook 5 minutes, or until the kale has softened but still has a bite.
• To serve, divide the kale among 4 plates, top each with a turkey meatloaf "eye" and top with tomato sauce around the "white" of the eye.

MINI TEX-MEX TURKEY MEATLOAVES

Steps:

• Preheat oven to 400°F Spray 12 regular muffin cups with cooking spray.
• Mix turkey, Egg Beaters, bread crumbs, drained tomatoes plus 1/4 cup reserved liquid and taco seasoning in medium bowl. Form into 12 balls (1/4 cup each) and place in muffin cups. Top each with 1 teaspoon cheese.
• Bake 18 to 20 minutes or until browned and cooked through (170°F).
• COOK'S TIPS: An ice cream scoop works well for scooping balls of the meat mixture into the muffin cups.

INDIVIDUAL TURKEY MEATLOAVES

Steps:

• Preheat the oven to 375 degrees F. Line a rimmed baking sheet with aluminum foil and coat with cooking spray.
• Grate the carrot and garlic on the small holes of a box grater into a large bowl. Add the ground turkey, breadcrumbs, parsley, thyme, paprika, eggs, scallions, 1 teaspoon salt and 1/2 teaspoon pepper. Mix with your hands until just combined.
• Divide the mixture into 6 even portions and form each into a small loaf shape on the prepared baking sheet. Mix the chili sauce and brown sugar in a small bowl and brush over the loaves. Bake until just cooked through, 20 to 25 minutes.

MINI TURKEY MEAT LOAVES

Steps:

• In a large bowl, combine the egg, onion, red pepper, 1/2 cup mozzarella cheese, 1/2 cup spaghetti sauce, 2 tablespoons Parmesan cheese, oats and seasonings. Crumble turkey over mixture and mix well. , Coat 6 jumbo muffin cups with cooking spray; fill with turkey mixture. Bake at 350° for 20 minutes; drain. , Top each loaf with 1 tablespoon spaghetti sauce, 2 teaspoons mozzarella cheese and 1/2 teaspoon Parmesan cheese. Bake 5-10 minutes longer or until a thermometer reads 165° and cheese is melted. Let stand for 5 minutes before removing from pan.