Description
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 meatloaf recipe.
Ingredients
Scale
For the mini meatloaf
- 2 tablespoons olive oil – divided
- 1/2 cup diced green bell pepper
- 1/4 cup diced onion
- 1 pound ground turkey – like 93/7
- 1 large egg – lightly beaten
- 1/3 cup breadcrumbs
- 1 tablespoon ketchup
- 1 tablespoon Dijon mustard
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
For the glaze
- 1/4 cup ketchup
- 1 tablespoon chili sauce
- 1 tablespoon maple syrup
- 1 teaspoon Worcestershire sauce
- Salt and pepper – to taste
Instructions
- Preheat the oven to 400°F and line a medium size baking sheet with parchment paper. Set aside.
- 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.
- 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.
- Form the meat mixture into 4-5 mini loaves, that are about 1/2 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.
- 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.
- Top with chopped parsley, serve hot with your favorite sides, and enjoy!
Notes
- I used 93/7 ground turkey in this recipe but ground beef will also work fine, it will take slightly longer to cook though.
- Form the mini meatloaves into even sizes so they all cook at the same time. I found that about 1/2 cup amounts of the meat mixture made 4-5 mini meatloaf.
- You can store the cooked meatloaves in the refrigerator in an airtight container for up to 4 days and reheat them in portions in the microwave or oven until warmed through.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dishes
- Method: Oven
- Cuisine: American
