Mini Turkey Meatloaf
This mini turkey meatloaf is tender, flavorful, and topped with a sweet and tangy glaze. Made with simple ingredients, it’s an easy, perfectly portioned meal.
Servings: 1 serving
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 4x6-inch or 5x5-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
Serving: 1serving | Calories: 638kcal | Carbohydrates: 48g | Protein: 48g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 321mg | Sodium: 1857mg | Potassium: 878mg | Fiber: 4g | Sugar: 25g | Vitamin A: 827IU | Vitamin C: 10mg | Calcium: 304mg | Iron: 6mg
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