This post may contain affiliate links. Please read our disclosure policy.
This mini turkey meatloaf is tender, flavorful, and topped with a sweet and tangy glaze. Made with lean ground turkey, sautéed onions, garlic, and a blend of seasonings, it’s a lighter take on a classic comfort food. Baked in a small dish, it’s the perfect portion for one or two servings.
Looking for more small meatloaf recipes? Try our Mini Meatloaf, a classic made with ground beef, or our Slow Cooker Meatloaf, a tender, hands-off option.
Table of Contents
Why You’ll Love This Recipe
- Perfectly Portioned: This mini turkey meatloaf is ideal for one or two servings.
- Lighter Option: Made with lean ground turkey, it’s a healthier alternative to traditional beef meatloaf.
- Full of Flavor: Sautéed onions, garlic, and herbs add depth, while the sweet glaze brings the perfect balance.
- Easy to Make: Simple ingredients and straightforward steps make this a hassle-free meal.
Ingredients
If you have any ingredients leftover from this ground turkey meatloaf recipe, check out our Leftover Ingredients Recipe Finder.
- Extra Virgin Olive Oil: Used for its rich olive flavor and health benefits, extra virgin olive oil enhances the meatloaf without overpowering it. For a milder taste, use light olive oil instead.
- Onions, Garlic, and Fresh Parsley: These add depth and aroma to the meatloaf. Finely chopped onion and garlic bring bold flavor, while parsley adds a fresh, herby note. You’ll find these ingredients in recipes like Paprika Chicken, Baked Stuffed Fish, and Spaghetti and Meatballs.
- Seasonings: A mix of Italian seasoning, kosher salt, and black pepper gives the meatloaf a well-rounded flavor. Italian seasoning blends basil, oregano, thyme, and rosemary. If needed, substitute with one or two of these herbs.
- Ground Turkey: This recipe uses 6 ounces of ground turkey, a leaner option than beef. If you have extra, use it in Turkey Tacos, Turkey Chili or in a Sloppy Joe.
- Parmesan Cheese: Adds a savory depth and helps bind the meatloaf along with the breadcrumbs.
- Egg: Provides moisture and helps hold the meatloaf together while keeping it tender.
- Breadcrumbs: Give structure to the meatloaf, preventing it from falling apart. Use homemade breadcrumbs or store-bought.
- Worcestershire Sauce: Brings a rich, savory flavor that enhances the dish.
- Ketchup and Brown Sugar: Create a sweet and tangy glaze that adds the perfect finishing touch.
Recipe Variations
- Cheesy Turkey Meatloaf: Mix in grated cheddar or mozzarella for a rich, savory twist.
- Spicy Glaze: Stir a dash of hot sauce into the glaze for a hint of heat that balances the sweetness.
- Herb-Infused Turkey Meatloaf: Add fresh thyme or rosemary for an aromatic, earthy flavor.
- Barbecue Twist: Swap the ketchup glaze for barbecue sauce to create a smoky, tangy topping.
- Extra Vegetables: Mix in finely chopped bell peppers or mushrooms with the onions and garlic for added texture and flavor in the turkey meatloaf.
How To Make A Turkey Meatloaf
These step-by-step photos and instructions help you visualize how to make this individual turkey meatloaf. See the recipe box below for ingredient amounts and full recipe instructions.
- Preheat the oven to 350°F (177°C). Heat oil in a 10-inch skillet over medium heat. Add the chopped onions and cook, stirring occasionally, for 2 minutes.
- Season and sauté: Stir in the garlic, Italian seasoning, salt, and pepper. Cook for 1 more minute, stirring frequently. Remove from heat and set aside.
- Mix the meatloaf: In a medium bowl, combine the ground turkey, cooked vegetables, Worcestershire sauce, parsley, Parmesan, egg, and breadcrumbs. Mix until well combined.
- Shape and bake: Form the mixture into an oval and place it in a small baking dish. Bake for 30 minutes.
- Add the glaze: In a small bowl, mix the ketchup and brown sugar. Spoon over the meatloaf, then bake for another 15 minutes.
- Rest and serve: Remove from the oven, cover, and let it rest for 10 minutes before slicing.
How To Make Turkey Meatloaf In A Slow Cooker
To make this mini turkey meatloaf in a slow cooker, use a 1.5 to 3-quart slow cooker for the best results.
- Follow steps 1-3 of the recipe to prepare the meat mixture.
- Shape the mixture into a loaf and place it in the slow cooker.
- Cover and cook on low for 5 hours or high for 3 hours, until the internal temperature reaches 165°F.
Expert Tips
- Sauté the Onions and Garlic: Cooking them first enhances their flavor and adds moisture to the meatloaf.
- Mix Gently: Overmixing can make the meatloaf dense and tough. Stir just until everything is combined for a tender texture.
- Use the Right Baking Dish: A 4×6-inch or 5×5-inch dish allows for even cooking with a nicely caramelized edge. A small sheet pan works, too.
- Customize the Glaze: The ketchup and brown sugar glaze balances sweet and tangy flavors. Adjust the sugar for more sweetness or use alternatives like honey, molasses, or barbecue sauce for a different twist.
- Let It Rest: After baking, cover the meatloaf loosely with foil and let it rest for 10 minutes. This helps keep it juicy and easy to slice.
What To Serve With Turkey Meatloaf
Pair this small turkey meatloaf with one of these simple sides:
- Mashed Potatoes: A classic, creamy side that complements the meatloaf perfectly.
- Sautéed Green Beans: Lightly cooked with a bit of garlic for a fresh, crisp contrast.
- Roasted Carrots: Sweet and caramelized, adding natural sweetness to the meal.
- Rice: A simple, hearty base that pairs well with sliced meatloaf.
- Tomato Salad: Fresh and tangy, balancing the rich flavors of the meatloaf.
Make-Ahead And Freezing Tips
Preparing in Advance
Make the meatloaf mixture up to a day ahead. Store it covered in the fridge before baking. When ready, shape and bake as directed.
Freezing Unbaked Meatloaf
Shape the meatloaf, then wrap it tightly in plastic wrap and place it in a freezer bag. Freeze for up to one month. When ready to bake, thaw overnight in the fridge before cooking.
Freezing Baked Meatloaf
Let the meatloaf cool completely, then wrap it in foil or plastic wrap and store in a freezer bag. Freeze for up to one month.
Frequently Asked Questions
Store leftovers in an airtight container in the fridge for up to 3 days.
Yes, ground chicken works well as a substitute.
Yes, simply double the ingredients and use a larger baking dish.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this mini turkey meatloaf or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
If you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Mini Turkey Meatloaf
Equipment
Ingredients
- 1 tablespoon olive oil
- ½ cup chopped onions
- 1 clove garlic , minced
- 1 teaspoon Italian seasoning
- ½ teaspoon kosher salt
- ¼ teaspoon coarsely ground black pepper
- 6 ounces ground turkey
- ½ teaspoon Worcestershire sauce
- 2 tablespoons chopped parsley
- 2 tablespoons grated Parmesan cheese
- 1 large egg
- 3 tablespoons breadcrumbs
For the Glaze
- ¼ cup ketchup
- ½ tablespoon brown sugar
Instructions
- Preheat the oven to 350°F (177°C). Heat oil in a 10-inch skillet over medium heat. Add the chopped onions and cook, stirring occasionally, for 2 minutes.
- Season and sauté: Stir in the garlic, Italian seasoning, salt, and pepper. Cook for 1 more minute, stirring frequently. Remove from heat and set aside.
- Mix the meatloaf: In a medium bowl, combine the ground turkey, cooked vegetables, Worcestershire sauce, parsley, Parmesan, egg, and breadcrumbs. Mix until well combined.
- Shape and bake: Form the mixture into an oval and place it in a small baking dish. Bake for 30 minutes.
- Add the glaze: In a small bowl, mix the ketchup and brown sugar. Spoon over the meatloaf, then bake for another 15 minutes.
- Rest and serve: Remove from the oven, cover, and let it rest for 10 minutes before slicing.
Notes
- Sauté the Onions and Garlic: Cooking them first enhances their flavor and adds moisture to the meatloaf. Skipping this step can leave you with harsh, raw onion bites.
- Mix Gently: Overmixing can make the meatloaf dense and tough. Stir just until everything is combined for a tender texture.
- Use the Right Baking Dish: A 4×6-inch or 5×5-inch dish allows for even cooking with a nicely caramelized edge. A small sheet pan works, too.
- Customize the Glaze: The ketchup and brown sugar glaze balances sweet and tangy flavors. Adjust the sugar for more sweetness or use alternatives like honey, molasses, or barbecue sauce for a different twist.
- Let It Rest: After baking, cover the meatloaf loosely with foil and let it rest for 10 minutes. This helps keep it juicy and easy to slice.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Thanks Joanie,
My husband passed away late last year and I have already struggled for the last 15 years to downsize my cooking for a hearty family to that of an aging couple. Now to adapt to just me I am struggling. Love your recipes (those I’ve looked at so far) because you also often offer options for left over ingredients.
I made this meatloaf exactly to the recipe and it was tasty and probably still more than I needed, admittedly I had mash and steamed veg with it, but that’s OK as I also do up meals for my elderly Mum so I gave her probably a third of it.
Look forward to trying more of your ideas
Thank you for sharing this with me. I know how difficult it can be to adjust to cooking for one, and I’m so glad you’ve found the recipes helpful. It’s wonderful that you were able to share the meal with your mom—what a special way to make cooking for one feel more meaningful. I hope you continue to find recipes that work well for you, and I truly appreciate you being here. ❤️
Very good. Substituted oatmeal for bread crumbs and yogurt for egg to hold ingredients together. Every recipe I’ve made from OneDishKitchen has been good. My go-to site for tasty one dish meals. If I see a recipe I’m interested in at another website, I check first to see if Joanie has made it.
Thank you so much for your kind words! I love the idea of using oatmeal and yogurt in the meatloaf—it’s always great to hear how you’re making the recipes your own. I’m truly honored that One Dish Kitchen is your go-to site, and I’m so happy you’ve been enjoying the recipes!
I really enjoyed this meal. I used 3 oz light and 3 oz dark meat. Otherwise followed exactly and that ketchup brown sugar glaze was awesome. Only took 20 minutes to reach temperature. Severed with you mashed potatoes. I really appreciate recipes for one. I only cook for myself, husband eats gluten free and has most meals delivered. So thanks for all these wonderful recipes for one.
Can oatmeal be substitute for bread crumbs?
Yes. Please read through the Frequently Asked Questions section of this recipe post. You can find the answers to most questions there.
Great recipe. First time using ground turkey. Out of parsley, so finely diced celery sauted with onion. Out of parmesan cheese so used nutritional yeast. Upped turkey to 8 oz to up protein intake. Added about 15 cc milk for added turkey. Took a little longer to cook. Delicious. Can’t wait to try with parsley and cheese.
I love the creative tweaks you made to the turkey meatloaf recipe! Substituting finely diced celery and nutritional yeast sounds like a fantastic way to adapt to what you had on hand. Adding more turkey and a bit of milk for that extra protein boost is also a great move!
Parsley and cheese will add even more flavor, so I’m excited for you to try it with those ingredients next time. Thanks so much for sharing your experience — this is super helpful for others who may want to make some changes too!
I loved the texture of this mini-meatloaf, and I loved the glaze. There was a little too much Italian seasoning for my taste, so I’ll decrease that next time. I also recently heard Ina Garten say that you can get a crispier crust if you bake your meatloaf on a sheet pan, so I did that, with good results.
I have found by using your website over the past three months, I have found ways to reduce food costs, and make delicious meals, bread and desserts for my self and grandkids when they come over. I have even recommended your website to others.
Thank you so much, Robert. I’m so happy to know our recipes are helpful to you.
Excellent recipe!! Delicious Dinner for Two!