Best 9 Mini Turkey Meatloaves Recipes

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**Mini Turkey Meatloaves: A Versatile and Flavorful Dish for Various Occasions**

Elevate your culinary skills and impress your family and friends with the delectable Mini Turkey Meatloaves, a versatile dish perfect for various occasions. These individual-sized meatloaves are not only visually appealing but also packed with flavor, making them a crowd-pleaser at dinner parties, potlucks, or even as a quick and easy weeknight meal. With a moist and tender texture, these mini meatloaves are made with ground turkey, a lean and healthy alternative to traditional beef, ensuring a guilt-free indulgence. Accompanied by a selection of flavorful glazes and sauces, including a classic tomato glaze, a tangy cranberry glaze, and a creamy mushroom sauce, these turkey meatloaves offer a delightful symphony of flavors that will tantalize your taste buds. Whether you're a seasoned cook or a beginner looking to try something new, this article provides step-by-step instructions and helpful tips to guide you through the process of creating these mouthwatering mini masterpieces.

Here are our top 9 tried and tested recipes!

MINI TURKEY MEATLOAVES



Mini Turkey Meatloaves image

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 1h20m

Yield 18 servings

Number Of Ingredients 10

Nonstick cooking spray, for the pan
1 1/2 cups regular oats
1 cup whole milk
2 1/2 pounds ground turkey
4 slices bacon, cut into very small bits
3 tablespoons finely minced fresh parsley, plus more for serving
1/2 teaspoon seasoned salt, such as Lawry's
1/2 teaspoon freshly ground black pepper
1/2 teaspoon red pepper flakes
1 cup ketchup, plus more if needed

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 TEX-MEX TURKEY MEATLOAVES



Mini Tex-Mex Turkey Meatloaves image

Ground turkey combined with flavorful tomatoes and taco seasoning bakes quickly in mini loaves for a fast weeknight meal

Provided by Food Network

Time 30m

Yield 6 servings (2 meatloaves each)

Number Of Ingredients 7

PAM® Original No-Stick Cooking Spray
1 pkg (20 oz each) lean ground turkey (93% lean)4
1/4 cup Egg Beaters® Original
1/3 cup dry unseasoned bread crumbs
1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, drained, liquid reserved
2 tablespoons (1/2 of 1.25-oz pkg) 30% less sodium taco seasoning mix
1/4 cup finely shredded Mexican blend cheese

Steps:

  • 1. Preheat oven to 400 degrees F. Spray 12 regular muffin cups with cooking spray.
  • 2. 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.
  • 3. Bake 18 to 20 minutes or until browned and cooked through (170 degrees F).

COOKING LIGHT'S TURKEY MINI MEATLOAVES



Cooking Light's Turkey Mini Meatloaves image

From the April 2007 issue of Cooking Light magazine. The recipe can easily be doubled to feed 6 (increasing the baking time to 45-50 minutes).

Provided by Ms B.

Categories     Poultry

Time 40m

Yield 3 serving(s)

Number Of Ingredients 11

1/2 cup onion, chopped
3 tablespoons dry breadcrumbs
1 tablespoon fresh parsley, chopped
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon dried oregano
1/8 teaspoon fresh ground black pepper
8 ounces ground turkey breast
1 large egg white
3 tablespoons ketchup, divided
1/4 teaspoon hot pepper sauce (I used Garlic Tabasco)

Steps:

  • Preheat oven to 350 degrees.
  • Heat a small skillet over medium-high heat. Coat pan with cooking spray. Add onion to pan; saute 5 minutes or until slightly browned. Remove from heat; cool slightly.
  • Combine onion, breadcrumbs, and next 7 ingredients (through egg white) in a large bowl.
  • Stir in 2 tablespoons of the ketchup.
  • Spoon about 1/2 cup of the meat mixture into each of 3 muffin cups coated with cooking spray; place muffin tin on a baking sheet. (This is necessary to keep the oven clean, as the juices of the meatloaves tend to bubble up out of the muffin cups and can drip on the floor of the oven.).
  • Combine remaining 1 tablespoon ketchup with hot pepper sauce in a small bowl. Brush ketchup mixture over meat loaf tops.
  • Bake at 350 for 30 minutes or until a thermometer registers 165 degrees.

MINI BUFFALO TURKEY MEATLOAVES



Mini Buffalo Turkey Meatloaves image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 13

1/4 onion, roughly chopped
3 carrots (1 roughly chopped, 2 grated)
2 cloves garlic
1 1/2 pounds lean ground turkey
1 large egg
1/2 cup panko
1/4 cup whole milk
1/3 cup plus 2 tablespoons Buffalo hot sauce (such as Frank?s RedHot)
Kosher salt and freshly ground pepper
2 tablespoons unsalted butter, melted
2 cups finely chopped broccoli florets
4 stalks celery, thinly sliced
1/2 cup blue cheese dressing

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.

TURKEY MINI-MEATLOAVES WITH ROASTED ROOT VEGGIES



Turkey Mini-Meatloaves With Roasted Root Veggies image

I found these individual mini-meatloaves with roasted veggies on Cook Yourself Thin. I love turkey anyway, but this just looks to die for!! I can't wait to make it! Calories per serving, meatloaves: 227 Calories per serving, roasted root veggies: 121 **Cooking time is slightly shorter for the veggies - see below. Meal should be done at the same time just not enter oven at the exact same time.

Provided by Mommy Diva

Categories     One Dish Meal

Time 55m

Yield 4 serving(s)

Number Of Ingredients 23

1 slice whole wheat bread
1/2 cup skim milk
1 tablespoon olive oil
1 teaspoon olive oil
1 onion, diced
5 ounces bag baby spinach leaves
1 1/4 lbs ground turkey (I prefer breast)
2 tablespoons finely grated parmesan cheese
1 large egg
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/8 teaspoon freshly grated nutmeg
3 tablespoons ketchup
2 teaspoons Worcestershire sauce
1 teaspoon hot sauce
3 large carrots, cut on the bias
2 yukon gold potatoes, cut on the bias
1/4 cup asparagus (about 4 stalks)
1 teaspoon chopped parsley
1 teaspoon chopped chives
1 1/2 tablespoons olive oil
1 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Preheat oven to 375 degrees. Arrange oven racks to accommodate two dishes being cooked simultaneously.
  • Grind the bread in a food processor until fine crumbs form. Transfer to a large bowl, and pour milk over crumbs.
  • Heat 1 teaspoon oil in a large skillet, preferably nonstick, over medium heat. Add onion and cook, stirring occasionally, until softened and golden, about 5 minutes. Add spinach, and stir until just wilted, about 30 seconds. Transfer to bowl with soaked crumbs. Add the turkey, cheese, egg, salt, pepper and nutmeg. Combine the mixture with your hands until well mixed; it will be quite wet.
  • Pack 1 cup of the mixture into a 1-cup dry measuring cup. Invert the cup onto a rimmed baking sheet, gently shaking the cup to release the mixture. Gently pat the mound to smooth its shape. Repeat three times with remaining mixture. Bake mini meatloaves until cooked through and golden, about 40 minutes.
  • While the meatloaves are cooking, make the glaze: In a small bowl combine the ketchup, Worcestershire sauce and hot sauce. Brush over meatloaves.
  • To make the roasted root vegetables: On a baking sheet, toss all the vegetables in the olive oil, and season with salt and pepper. Add to the oven along with the meatloaves and roast for 30 to 35 minutes, stirring midway through baking. Remove from the oven and sprinkle with fresh herbs.

CHIPOTLE BBQ TURKEY MINI MEATLOAVES



Chipotle BBQ Turkey Mini Meatloaves image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 25

EVOO, for brushing
1 cup organic ketchup
2 tablespoons chipotle in adobo puree
2 tablespoons dark amber maple syrup
2 tablespoons dark brown sugar
2 tablespoons cider vinegar
2 tablespoons Worcestershire sauce
2 cloves garlic, finely chopped
Coarse black pepper
1 1/2 cups seasoned stuffing cubes
3/4 cup chicken stock
2 pounds ground turkey (use a mix of light and dark meat)
1 round tablespoon poultry seasoning
2 teaspoons cumin
Kosher salt and freshly ground pepper
1/2 small red bell pepper, finely chopped
1/4 cup finely chopped fresh cilantro or parsley
6 thin scallions, finely chopped
2 eggs
One 8-ounce brick extra-sharp yellow Cheddar, cut into small dice
4 medium sweet potatoes
1/2 to 2/3 cup chicken stock
2 tablespoons chopped fresh thyme
Juice of 1 small organic orange
Kosher salt and freshly ground pepper

Steps:

  • Preheat the oven to 375 degrees F. Brush a muffin pan (with 6 jumbo or 12 medium cups) with EVOO.
  • For the BBQ sauce: Combine the ketchup, chipotle puree, maple syrup, brown sugar, vinegar, Worcestershire sauce, garlic and pepper to taste in a small pot. Heat until the mixture starts to bubble, then reduce the heat to low and simmer until thickened, about 20 minutes, stirring occasionally.
  • For the meatloaves: Pulse the stuffing cubes in a food processor until crumbs form. Transfer to a bowl and moisten with chicken stock.
  • Combine the turkey, poultry seasoning, cumin and some salt and pepper in a large bowl. Add the moistened breadcrumbs, bell pepper, cilantro, scallions, eggs and cheese and mix gently to combine. Fill the muffin cups with the meatloaf mixture, mounding it a bit in the centers. Top with BBQ sauce. Place the pan on a baking sheet and bake for 40 minutes.
  • For the mashed sweet potatoes: While the meatloaves are cooking, peel and cube the sweet potatoes. Place in a pot and cover with water. Bring to a boil and cook until tender, then drain. Mash with the chicken stock, thyme, orange juice and salt and pepper to taste.
  • Serve the meatloaves with the mashed sweet potatoes.

ITALIAN TURKEY MINI MEATLOAVES



Italian Turkey Mini Meatloaves image

Make and share this Italian Turkey Mini Meatloaves recipe from Food.com.

Provided by anme7039

Categories     Poultry

Time 25m

Yield 6 mini loafs, 3 serving(s)

Number Of Ingredients 10

1 lb lean ground turkey breast
1 small onion, diced
1/2-1 teaspoon minced garlic
1 cup shredded mozzarella cheese, divided
1/3 cup spaghetti sauce, plus
2 tablespoons spaghetti sauce
1 egg
3 tablespoons grated parmesan cheese
4 tablespoons Italian seasoned breadcrumbs
2 teaspoons italian seasoning

Steps:

  • Preheat the oven to 425°F and spray a 6-cup muffin tin with nonstick cooking spray.
  • mix the ground turkey, diced onion, 3/4 cup mozzarella cheese, 1/3 cup spaghetti sauce, the egg, parmesan cheese, bread crumbs, and italian seasoning.
  • Place meat mmixture in muffin tins.
  • Put 2 tablespoons of remaining spaghetti sauce and sprinkle with the remaining 1/4 cup mozzarella cheese.
  • Bake for 20 or until done.
  • I have also frozen the left over and re heated later with good results still.

TURKEY MINI-MEATLOAVES WITH ROASTED ROOT VEGGIES



Turkey Mini-Meatloaves With Roasted Root Veggies image

I cooked this for my husband and guests, what a hit ! Everyone loved it. Everyone likes the end of the meatloaf, this way we all get our own.!!! Freezes well for a quick dinner later too !

Provided by Lady in love

Categories     < 4 Hours

Time 1h30m

Yield 4 mini-meatloaves, 4 serving(s)

Number Of Ingredients 22

1 cup breadcrumbs
1/2 cup skim milk
1 tablespoon olive oil
1 teaspoon olive oil
1 medium yellow onion, diced
5 ounces baby spinach leaves
1 1/4 lbs ground turkey
2 tablespoons grated parmesan cheese
1 large egg
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon nutmeg
3 tablespoons tbsps ketchup
2 teaspoons Worcestershire sauce
1 teaspoon hot sauce
3 large carrots
4 medium yukon gold potatoes
1 teaspoon chopped parsley
1 teaspoon chopped chives
1 1/2 tablespoons olive oil
1 teaspoon salt
1/4 teaspoon pepper

Steps:

  • 1-Preheat oven to 375, Arrange oven racks to accommodate two dishes being cooked at the same time.
  • 2- Put foil on baking sheet for easy clean up.
  • 3-Prepare Veggies-Chop root vegtables to aprox 1/2" size,( flower bag ) put into a roaster bag for faster cooking.Toss all the vegtables into bag add 1tbl sp, plus 1 tsp olive oil, salt, pepper, and herbs mix well in bag. Close bag cut 3 or 4 slits in top of bag place on baking sheet.Put on bottom rack of oven.
  • 4- Now,prepare Glaze- In a sm bowl combine the ketchup, worcestershire sauce and hot sauce. Set aside.
  • 5-In a large bowl, pour milk over bread crumbs.Set aside.
  • 6- Mix turkey, cheese, egg, salt, pepper and nutmeg. Combine the mixture with your hands untill well mixed, it will be quite wet.
  • 7-Heat 1 tsp oil in a large skillet, over medium heat. Add onion and cook stirring occasionally untill soft and golden. about 5 minute Add spinach and stir untill just wilted. about 30 seconds.
  • ( or add 1 tbl water to pan and put lid on to wilt spinach leaves, stir a little as needed ).
  • 8-Transfer spinach and onions to bowl with soaked crumbs. Add the turkey mixture. Combine with your hands untill well mixed, it will be quite wet.
  • 9-Tightly pack one cup of mixture into a one cup DRY measure cup. Invert the cup onto a rimmed foil lined baking sheet, gently shaking the cup to release the mixture. Gently pat and shape the mound. Repeat three times with remaining mixture.
  • 10- Spoon glaze on top of each meatloaf, let dribble down the sides.
  • Put into oven on top rack. ( Veggies should already be in oven ).
  • 11-Bake mini meatloaves untill cooked through and light golden ( remember turkey is lighter than hamburger ) Aprox 1 hr to 1 1/4 hr , I like mine well done ! Take meatloaves and veggies out at same time.

TURKEY MINI MEATLOAVES



TURKEY MINI MEATLOAVES image

Categories     turkey     Low Fat     Kid-Friendly     Quick & Easy     High Fiber     Low/No Sugar     Healthy

Yield 8-10 Mini Loaves

Number Of Ingredients 11

1 pound ground turkey breast
1/2 cup old fashioned oats
1 egg
1 small onion, finely chopped
4 tablespoons grated Parmesan
1 tablespoon oregano
1 teaspoon chili powder
1/2 teaspoon cinnamon
1/2 teaspoon sea salt
2 teaspoons fresh ground black pepper
3 tablespoons extra virgin olive oil

Steps:

  • In a small bowl soak oats in cold water for about 10 minutes, then drain. In a large bowl combine turkey, oats and remaining ingredients. In large skillet heat olive oil and keep at medium - high heat. Mash turkey mixture with one hand until smooth. (Wash hands with soap afterwards!) Carefully drop 1/2 cup portions of mixture into skillet. Lower heat to medium. Flip over after 5-8 minutes and cook for another 5-8 minutes. Keep checking bottom sides while cooking, you want it to brown evenly and not get too dark. (Check for meat to be cooked through before serving.)

Tips:

  • To save time, use pre-cooked rice instead of cooking it from scratch.
  • For a more flavorful meatloaf, use a variety of ground meats, such as turkey, beef, and pork.
  • Add some chopped vegetables, such as carrots, celery, or onions, to the meatloaf mixture for added nutrition and flavor.
  • To keep the meatloaf moist, add a binding agent, such as eggs or breadcrumbs, to the mixture.
  • Season the meatloaf mixture generously with salt, pepper, and your favorite herbs and spices.
  • Bake the meatloaf in a preheated oven until it reaches an internal temperature of 165 degrees Fahrenheit.
  • Let the meatloaf rest for a few minutes before slicing and serving.

Conclusion:

These mini turkey meatloaves are a delicious and easy-to-make meal that is perfect for a weeknight dinner. They are also a great way to use up leftover turkey. With a few simple tips, you can make sure that your meatloaves are moist, flavorful, and cooked to perfection. So next time you are looking for a quick and easy meal, give these mini turkey meatloaves a try.

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