Description
A lighter twist on the traditional comfort food, these mini turkey meatloaves are juicy, flavorful, and perfectly portioned for easy weeknight dinners or meal prep.
Ingredients
2 pounds ground turkey (93% lean)
1 cup plain breadcrumbs
1/2 cup whole milk
1 small yellow onion, finely diced (about 1/2 cup)
2 cloves garlic, minced
2 large eggs
1/4 cup ketchup
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried thyme
1 teaspoon dried parsley
1/2 teaspoon paprika
For the Glaze:
1/2 cup ketchup
2 tablespoons brown sugar
1 tablespoon Dijon mustard
Instructions
Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a small bowl, combine 1 cup breadcrumbs and 1/2 cup milk. Let sit for 5 minutes.
In a large bowl, mix ground turkey, soaked breadcrumbs, diced onion, garlic, eggs, ketchup, Worcestershire sauce, Dijon mustard, salt, pepper, thyme, parsley, and paprika until just combined.
Divide mixture into 8 equal portions and shape into small loaves. Place on baking sheet or press into muffin tin wells.
In a small bowl, mix 1/2 cup ketchup, 2 tablespoons brown sugar, and 1 tablespoon Dijon mustard. Spread over each loaf.
Bake for 25–30 minutes or until internal temperature reaches 165°F (74°C). Rest 5 minutes before serving.
Notes
Use 93% lean ground turkey for best moisture balance. Do not overmix the meat mixture. Let the meatloaf rest before serving to retain juices. Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes