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This mini turkey meatloaf is tender and juicy, baked in a smaller size that’s perfect for one or two. Made with simple ingredients and topped with a sweet glaze, it’s an easy recipe that works well for a weeknight dinner.
Featured Comment
“Excellent recipe!!”
– JoAnn
Why You’ll Love This Recipe
- Perfectly Portioned: Just the right size for one or two servings.
- Healthier Choice: Made with lean ground turkey for a lighter take on classic meatloaf.
- Flavor-Packed: Onions, garlic, herbs, and a sweet tangy glaze make every bite delicious.
- Simple to Make: Uses everyday ingredients and easy steps for a quick homemade meal.
This mini turkey meatloaf is one of my favorite comfort food dinners to make when I want something warm and satisfying without spending hours in the kitchen.
The loaf bakes up tender and juicy, with a sweet glaze on top that caramelizes beautifully in the oven.
It’s quick to prepare, perfect for a weeknight meal, and feels every bit as hearty as a classic meatloaf but in a smaller size.
Looking for more small meatloaf recipes? Try our classic mini meatloaf, or our small slow cooker meatloaf.
Ingredients
If you have any ingredients leftover from this ground turkey meatloaf recipe, check out our Leftover Ingredients Recipe Finder.
- Onion, Garlic, and Fresh Parsley: Build flavor and aroma. Onion and garlic add boldness, while parsley gives a fresh, herby note. Leftovers can be used in paprika chicken for one, baked stuffed fish, and spaghetti and meatballs for one.
- Seasonings: Italian seasoning, kosher salt, and black pepper create balanced flavor. If you don’t have Italian seasoning, use basil, oregano, thyme, or rosemary.
- Ground Turkey: This recipe uses 6 ounces of lean ground turkey. Extra can be used in small batch turkey tacos, turkey chili for one or in a sloppy joe.
- Breadcrumbs: Provide structure and prevent the meatloaf from falling apart. Use homemade breadcrumbs or store-bought.
See recipe card below for a full list of ingredients and measurements.
Recipe Variations
Try one of these simple variations to change up your mini turkey meatloaf:
- Cheesy Meatloaf: Mix in grated cheddar or mozzarella for extra richness.
- Spicy Glaze: Add hot sauce to the glaze for a touch of heat.
- Herb-Infused: Stir in fresh thyme or rosemary for earthy flavor.
- Barbecue Style: Use barbecue sauce instead of ketchup for a smoky, tangy glaze.
- Extra Vegetables: Add finely chopped bell peppers or mushrooms for more texture and flavor.
How To Make A Turkey Meatloaf
These 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 oven to 350°F (177°C). Heat oil in a 10-inch skillet over medium heat. Add onion and cook for 2 minutes, stirring occasionally.
- Add garlic, Italian seasoning, salt, and pepper. Cook 1 minute, stirring frequently. Remove from heat.
- In a medium bowl, combine turkey, cooked vegetables, Worcestershire sauce, parsley, Parmesan, egg, and breadcrumbs. Mix until well blended.
- Shape into an oval and place in a small baking dish. Bake 30 minutes.
- Stir together ketchup and brown sugar for the glaze. Spoon over meatloaf and bake 15 minutes more.
- Remove from oven, cover, and let rest 10 minutes before slicing.
How To Make Turkey Meatloaf In A Slow Cooker
Use a 1.5 to 3-quart slow cooker. Prepare the meat mixture (steps 1–3), shape into a loaf, and place 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 Onions and Garlic: Cooking them first brings out flavor and adds moisture.
- Mix Gently: Stir just until combined to keep the meatloaf tender.
- Choose the Right Dish: A 4×6-inch or 5×5-inch baking dish cooks evenly with caramelized edges. A small sheet pan works, too.
- Adjust the Glaze: Balance sweet and tangy flavors. Add more sugar for sweetness or try honey, molasses, or barbecue sauce instead.
- Rest Before Slicing: Cover loosely with foil and let rest 10 minutes to keep it juicy.
What To Serve With Turkey Meatloaf
Pair this small turkey meatloaf with one of these simple sides:
Make-Ahead And Freezing Tips
- Prepare Ahead: Make the mixture up to 1 day in advance. Store covered in the fridge, then shape and bake when ready.
- Freeze Unbaked: Shape, wrap tightly in plastic wrap, and place in a freezer bag. Freeze up to 1 month. Thaw overnight in the fridge before baking.
- Freeze Baked: Cool completely, wrap in foil or plastic wrap, and store in a freezer bag. Freeze up to 1 month.
Frequently Asked Questions
This recipe bakes in about 45 minutes total at 350°F (177°C).
Adding sautéed onions, garlic, an egg, and breadcrumbs helps keep it moist. Letting it rest before slicing also keeps juices inside.
Yes, ground chicken can be swapped in, though the flavor will be slightly different.
Warm slices in a 350°F oven for about 10 minutes or microwave until heated through.
Yes. Freeze either before baking or after it’s cooked and cooled. Wrap tightly and store for up to 1 month.
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 small 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 oven to 350°F (177°C). Heat oil in a 10-inch skillet over medium heat. Add onion and cook for 2 minutes, stirring occasionally.
- Add garlic, Italian seasoning, salt, and pepper. Cook 1 minute, stirring frequently. Remove from heat.
- In a medium bowl, combine turkey, cooked vegetables, Worcestershire sauce, parsley, Parmesan, egg, and breadcrumbs. Mix until well blended.
- Shape into an oval and place in a small baking dish. Bake 30 minutes.
- Stir together ketchup and brown sugar. Spoon over meatloaf and bake 15 minutes more.
- Remove from oven, cover, and let rest 10 minutes before slicing.
Notes
- Sauté Onions and Garlic: Cooking them first brings out flavor and adds moisture.
- Mix Gently: Stir just until combined to keep the meatloaf tender.
- Choose the Right Dish: A 4×6-inch or 5×5-inch baking dish cooks evenly with caramelized edges. A small sheet pan works, too.
- Adjust the Glaze: Balance sweet and tangy flavors. Add more sugar for sweetness or try honey, molasses, or barbecue sauce instead.
- Rest Before Slicing: Cover loosely with foil and let rest 10 minutes to keep it juicy.
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!