Baked Healthy Mini Turkey Meatloaves
These mini turkey meatloaves are flavorful, easy to prepare, and perfect for healthy weeknight dinners.
Ingredients
For the meatloaf
- 1 lb ground turkey Lean ground turkey for a healthier option.
- ½ cup breadcrumbs (whole wheat or panko) For binding the meat mixture.
- 1 small onion, finely diced Adds flavor and moisture.
- 1 clove garlic, minced Enhances the overall taste.
- 1 large egg, lightly beaten Acts as a binder.
- 2 tablespoons ketchup Adds moisture and flavor.
- 1 tablespoon Worcestershire sauce Adds umami flavor.
- 1 teaspoon Italian seasoning For additional flavor.
- ½ teaspoon salt To taste.
- ¼ teaspoon black pepper To taste.
For the glaze
- 3 tablespoons ketchup For a tangy topping.
- 1 tablespoon honey or brown sugar Adds sweetness to the glaze.
- 1 teaspoon apple cider vinegar Adds tanginess to the glaze.
Instructions
Preparation
- Preheat the oven to 400°F (200°C). Lightly grease a muffin tin or line a baking sheet with parchment paper.
- In a large bowl, combine ground turkey, breadcrumbs, onion, garlic, egg, ketchup, Worcestershire sauce, Italian seasoning, salt, and pepper. Mix gently until all ingredients are evenly combined.
- Divide the mixture into six portions. Shape each one into a small oval loaf or press into the muffin tin wells.
- In a small bowl, whisk together ketchup, honey, and apple cider vinegar until smooth. Brush the glaze over the tops of each mini loaf.
Cooking
- Place in the oven and bake for 20 to 25 minutes, or until the internal temperature reaches 165°F (74°C).
- Let the mini loaves rest for a few minutes before serving. Pair with mashed sweet potatoes, roasted vegetables, or a crisp side salad.
Notes
Avoid overmixing the meat mixture to keep it juicy. These mini loaves freeze well; cool completely, wrap individually, and store for up to 2 months. Add finely grated carrots or zucchini for extra nutrients. For a flavor variation, substitute the glaze with barbecue sauce.