This is the best turkey meatloaf recipe! This incredibly moist and tender mini turkey meatloaf is filled with flavor and is the perfect amount for one or two people.
Using ground turkey instead of the usual ground beef can truly lighten up a meatloaf. Ground turkey is lower in fat than ground beef but that also means that it can be dry and bland. The key to making a perfect turkey meatloaf is to add flavor and moisture without adding a whole lot of fat. With our mini turkey meatloaf recipe, we've done just that.
This turkey meatloaf is generously seasoned with sautéed onions and garlic, parsley, Italian seasoning, and is topped with a sweet and tangy glaze. It's a recipe that you'll want to make over and over again.
Why This Recipe Works
- Made with easy-to-find ingredients: I love this easy turkey meatloaf recipe because it's made with simple ingredients that you may likely already have on hand.
- Super moist and tender: The secret to a ultra-moist meatloaf is to sauté the onions and garlic in olive oil before adding them to the ground turkey. This brings out the natural sweetness of the vegetables and adds moisture to the turkey.
- Lower in fat and calories: Turkey meatloaf has fewer calories than traditional meatloaf and less than half the saturated fat.
- The perfect size: This mini turkey meatloaf recipe yields the perfect amount for one or two people. If you'd like to serve two, consider adding one or two side dishes to go along with your meatloaf.
Ingredients
Ingredient Notes
To make the best small turkey meatloaf, you will need:
- Olive oil: I use extra virgin olive oil in this mini turkey meatloaf recipe as well as in every other recipe on One Dish Kitchen that calls for olive oil. Extra virgin olive oil is the least processed form of olive oil. It is an unrefined oil and the highest-quality olive oil you can buy. Because of the way extra virgin olive oil is made, it retains more true olive taste. It also contains more of the vitamins and minerals found in olives. It's my favorite type of olive oil to use but you may use a lighter olive oil instead.
- Onions, garlic, and parsley: Finely chopped onions and garlic add quite a lot of flavor to this meatloaf, definitely don't leave them out. I also use 2 tablespoons of fresh chopped parsley.
- Seasonings: I keep it simple by using Italian seasoning, kosher salt, and black pepper. The main herbs found in Italian seasoning are basil, oregano, thyme, and rosemary. If you don't have Italian seasoning, use one or two of these herbs instead.
- Ground turkey: Use 6-ounces of ground turkey.
- Parmesan cheese: Grated parmesan cheese acts as a binder, along with the breadcrumbs in meatloaf. It also helps to flavor the turkey meatloaf.
- One egg: This ingredient adds moisture but also acts as a binder to hold the meatloaf together.
- Breadcrumbs: Along with the egg, breadcrumbs keep meatloaf from falling apart. Use store-bought or homemade breadcrumbs.
- Worcestershire sauce: A key ingredient in meatloaf. It adds a rich depth of flavor.
- Ketchup and brown sugar: These ingredients are used in the delicious meatloaf glaze.
See below for ways to use leftover ingredients.
How To Make A Mini Turkey Meatloaf
See the recipe box below for ingredient amounts and full recipe instructions.
- Heat oven to 350 degrees F (177 degrees C). Heat oil in a 10-inch skillet over medium heat. Add the chopped onions and cook, stirring occasionally for 2 minutes.
- Add the chopped garlic, Italian seasoning, salt, and pepper. Cook, stirring frequently for 1 minute. Remove the skillet from the heat and set it aside.
- Place the ground turkey in a medium-sized bowl. Add the seasoned vegetables, Worcestershire sauce, parsley, Parmesan cheese, egg, and breadcrumbs to the bowl. Using a large spoon, mix the meat and all of the ingredients together until fully combined.
- Shape the meatloaf into an oval and transfer it to a small baking dish. Bake for 30 minutes.
- Remove the turkey meatloaf from the oven. In a small bowl, stir together ketchup and brown sugar. Spoon over the top of the meatloaf and bake for an additional 15 minutes.
- Remove the meatloaf from the oven, cover, and let the meat rest for 10 minutes before slicing.
Expert Tips
- Be sure to cook the vegetables before adding them to the ground turkey. It might be tempting to just toss the onions, garlic, and spices into the meatloaf mixture - but don't. Take a few minutes and sauté the vegetables, they will add more flavor and moisture to the meat.
- Don't overmix the meatloaf mixture. Otherwise, the meatloaf won't turn out as tender.
- Leave a little room in the baking dish or pan when baking the meatloaf. I use a 4x6-inch or a 5-inch baking dish. For best results, use a baking dish that comfortably holds the meatloaf. You could even use a small sheet pan. Giving the turkey meatloaf some space helps the edges caramelize nicely.
- Don't forget the glaze. I like to use a combination of ketchup and brown sugar for my turkey meatloaf glaze. I love the sweet and tart flavor. For a sweeter sauce, feel free to add a bit more brown sugar. If you prefer a more tangy flavor, simply reduce the amount of brown sugar. You can also use honey, molasses, maple syrup, or agave nectar instead of brown sugar. Barbecue sauce also makes a great meatloaf topping, feel free to use your favorite sauce instead.
- Let the turkey meatloaf rest after taking it out of the oven. Tent it with a sheet of foil to keep the meatloaf hot before slicing. This helps the loaf set up for easier slicing and locks in the delicious juices.
Frequently Asked Questions
Keep baked turkey meatloaf in the refrigerator. It will stay good for up to 5 days.
Yes! You can double the ingredients in this turkey meatloaf recipe.
You may need to bake the meatloaf for 40-45 minutes before adding the glaze. I use my digital instant-read meat thermometer as a guide to let me know when the meatloaf is fully cooked. Turkey meatloaf should cook to an internal temperature of 165 degrees F.
To make a gluten-free turkey meatloaf, use gluten-free breadcrumbs, certified gluten-free rolled oats, crushed nuts, gluten-free crackers, or Corn Chex cereal instead of regular breadcrumbs.
If the brand of Worcestershire sauce you use is not gluten-free use ½ teaspoon of apple cider vinegar or balsamic vinegar instead.
I use a 4x6-inch baking dish that has a base area of 24 square inches. You can also use a 5x5-inch baking dish that has a base area of 25 square inches. For best results, use a baking dish that comfortably holds the meatloaf, allowing some room around the sides.
These baking dishes can be viewed on our Store page.
If you would like additional information on the cooking and baking dishes I use in our “recipes for one”, please visit our FAQ page.
Make-Ahead Instructions
Yes! Not only is turkey meatloaf delicious, but it's also easy to make in advance.
- To make the meatloaf mixture a day in advance: Follow the recipe, but stop just before forming the meatloaf into an oval and baking. Keep the raw meatloaf mixture in the refrigerator up to 1 day before baking. When you are ready to bake, form the meatloaf into an oval and bake as directed in the recipe.
- To freeze unbaked meatloaf: Follow the turkey meatloaf recipe instructions. Form the meatloaf into an oval, wrap it in plastic wrap and place inside a freezer bag. Freeze for up to 1 month. Thaw overnight in the refrigerator before baking.
- To freeze baked meatloaf: Let the baked meatloaf cool, and then wrap it in foil or plastic wrap and place in a freezer bag. Freeze baked meatloaf for up to 1 month.
Serving Suggestions
I love to enjoy a hearty meatloaf alongside traditional sides like mashed potatoes and roasted vegetables. They compliment the meatloaf so well.
Here are a few other single serving side dish suggestions:
Slow Cooker Turkey Meatloaf Instructions
I recommend using a small 1.5 to 3-quart slow cooker.
Follow steps 1-3 in the recipe.
Then, form the meat mixture into a loaf and place it in your slow cooker. Cover and cook on high for 5 hours or on low for 3 hours, until meatloaf reaches an internal temperature of 165 F.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this moist turkey meatloaf recipe, you might like to consider using them in any of these single serving and small batch recipes:
- Ground turkey: Turkey Chili, Sloppy Joe, Turkey Meatballs, Lasagna
- Olive oil: Taco Soup, Shepherd's Pie, Tortellini Soup, Carne Asada
- Onions: French Onion Soup, Baked Stuffed Fish, Beef Enchiladas, Ratatouille
- Garlic: Steak Fajitas, Lemon Garlic Chicken, Baba Ganoush, Meat Sauce
- Italian seasoning: Chicken Stew, Pork Tenderloin, Cioppino, Lentil Stew
- Parsley: Spaghetti and Meatballs, Chicken Margherita, Shrimp Scampi, Crawfish Beignets
- Parmesan cheese: Pasta Carbonara, Cheesy Baked Eggs, Smashed Potatoes, Bruschetta
- Worcestershire sauce: Salisbury Steak, Shepherd's Pie, Seafood Gumbo, Irish Stew
- Eggs: Frittata, Crustless Quiche Lorraine, Mini Boston Cream Pie, Pancakes
- Breadcrumbs: Buffalo Chicken Tenders, Eggplant Parmesan, Giant Italian Meatball, Tuna Casserole
- Ketchup: Bacon Cheeseburger Meatloaf, Reuben Sandwich, Baked Beans, Slow Cooker Sesame Chicken
- Brown sugar: Ham Steak, Bananas Foster, Deep Dish Chocolate Chip Cookie, Butter Pecan Granola
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
See the post above for expert tips,
FAQs and ways to use leftover ingredients.
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
- Heat oven to 350 degrees F (177 degrees C). Heat oil in a 10-inch skillet over medium heat. Add the chopped onions and cook, stirring occasionally for 2 minutes.
- Add the chopped garlic, Italian seasoning, salt, and pepper. Cook, stirring frequently for 1 minute. Remove the skillet from the heat and set it aside.
- Place the ground turkey in a medium-sized bowl. Add the seasoned vegetables, Worcestershire sauce, parsley, Parmesan cheese, egg, and breadcrumbs to the bowl. Using a large spoon, mix the meat and all of the ingredients together until fully combined.
- Shape the meatloaf into an oval and transfer it to a small lightly greased baking dish. Bake for 30 minutes.
- Remove the turkey meatloaf from the oven. In a small bowl, stir together ketchup and brown sugar. Spoon over the top of the meatloaf and bake for an additional 15 minutes.
- Remove the meatloaf from the oven, cover, and let the meat rest for 10 minutes before slicing.
Notes
- Be sure to cook the vegetables before adding them to the ground turkey. It might be tempting to just toss the onions, garlic, and spices into the meatloaf mixture - but don't. Take a few minutes and sauté the vegetables, they will add more flavor and moisture to the meat.
- Don't overmix the meatloaf mixture. Otherwise, the meatloaf won't turn out as tender.
- Leave a little room in the baking dish or pan when baking the meatloaf. I use a 4x6-inch or a 5-inch baking dish. For best results, use a baking dish that comfortably holds the meatloaf. You could even use a small sheet pan. Giving the turkey meatloaf some space helps the edges caramelize nicely.
- Don't forget the glaze. I like to use a combination of ketchup and brown sugar for my turkey meatloaf glaze. I love the sweet and tart flavor. For a sweeter sauce, feel free to add a bit more brown sugar. If you prefer a more tangy flavor, simply reduce the amount of brown sugar. You can also use honey, molasses, maple syrup, or agave nectar instead of brown sugar. Barbecue sauce also makes a great meatloaf topping, feel free to use your favorite sauce instead.
- Let the turkey meatloaf rest after taking it out of the oven. Tent it with a sheet of foil to keep the meatloaf hot before slicing. This helps the loaf set up for easier slicing and locks in the delicious juices.
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.
Robert De Montmorency says
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Joanie Zisk says
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MaryAnn Avon says
Excellent recipe!! Delicious Dinner for Two!