There’s something deeply comforting about meatloaf, especially when it’s reimagined into cute, personal-sized portions.
These Mini Turkey Meatloaves are everything I love in a hearty dinner—tender, flavorful, topped with a sweet and tangy glaze, and just the right size for individual servings.
I often turn to this recipe when I want something wholesome and nostalgic, but without the heavy feel of traditional beef meatloaf.
Plus, it bakes in half the time and makes cleanup easy!
Why You’ll Love This Recipe
Perfectly portioned – Everyone gets their own little loaf.
Lighter take – Ground turkey keeps it lean without sacrificing flavor.
Flavorful glaze – A mix of ketchup, chili sauce, and maple for that glossy finish.
Quick cooking – Ready in just about 30 minutes.
Great for meal prep – Holds up well in the fridge or freezer.
What You’ll Need (Ingredient Highlights)
Ground turkey – I prefer 93/7 for the right balance of lean and juicy.
Breadcrumbs and egg – Bind everything together without drying it out.
Bell pepper and onion – Add moisture and flavor to every bite.
Dijon and Worcestershire – For a savory, zesty punch.
Ketchup glaze – With a hint of chili sauce and maple for depth and sweetness.
Pro Tips Before You Start
Sauté the veggies first – Softens their flavor and improves texture.
Don’t overmix – Stir gently to keep the meatloaf tender.
Use parchment paper – Makes cleanup fast and prevents sticking.
Check internal temp – 165°F is your golden number for doneness.
Let them rest – Just 5 minutes helps lock in the juices.
How to Make Mini Turkey Meatloaf
Step 1: Preheat and Prep
Preheat your oven to 400°F (200°C).
Line a baking sheet with parchment paper and set aside.
Step 2: Cook the Veggies
Heat 1 tablespoon of olive oil in a skillet over medium heat.
Sauté diced bell pepper and onion for 3–4 minutes until soft.
Set aside to cool.
Step 3: Mix the Meatloaf
In a large bowl, combine ground turkey, egg, breadcrumbs, ketchup, Dijon mustard, Worcestershire sauce, garlic powder, Italian seasoning, salt, pepper, and remaining olive oil.
Add the sautéed veggies and mix gently until just combined.
Step 4: Form the Loaves
Divide the mixture into 4–5 mini loaves (about ½ cup each), shaping them roughly 4″ long by 3″ wide.
Place on the prepared sheet, spaced about 2 inches apart.
Step 5: Make the Glaze
Whisk together ketchup, chili sauce, maple syrup, Worcestershire, and a pinch of salt and pepper in a small bowl.
Brush evenly over each meatloaf.
Step 6: Bake
Bake on the middle rack for 20–25 minutes, or until internal temperature reaches 165°F (74°C).
Step 7: Rest and Serve
Let rest for 5 minutes.
Garnish with parsley and serve hot with your favorite sides.
What to Serve It With
Mashed potatoes or cauliflower mash
Roasted green beans or glazed carrots
Steamed broccoli with lemon
A simple green salad with vinaigrette
Dinner rolls or garlic toast
Variations / Substitutions
Ground chicken or beef – Swap turkey for variety.
No breadcrumbs? – Use crushed crackers or rolled oats.
Spicy twist – Add a pinch of chili flakes or sriracha to the glaze.
Extra herbs – Fresh parsley, thyme, or chives boost flavor.
Make it cheesy – Add shredded cheddar to the mix or on top.
Storage & Leftovers
Fridge – Store in an airtight container for up to 4 days.
Freeze – Wrap individually and freeze up to 3 months.
Reheat – Use microwave or oven until warmed through.
Meal prep tip – Pack with rice and steamed veggies for easy lunches.
FAQs
Can I make these ahead of time?
Yes, prep and shape the loaves, then refrigerate up to 24 hours before baking.
Can I double the recipe?
Absolutely—just use two baking sheets if needed for spacing.
Can I use ground beef instead?
Yes, 85/15 ground beef works great—just drain any excess fat.
Do I have to sauté the veggies?
It’s optional but highly recommended for better flavor and texture.
Can I use a muffin tin?
You can! Just reduce bake time by 5–7 minutes.
How do I know they’re done?
Use a meat thermometer—165°F is the safe internal temp for turkey.
What if I don’t have chili sauce?
You can sub with BBQ sauce or even a splash of hot sauce.
Final Thoughts
This Mini Turkey Meatloaf is a weeknight winner in every way—easy, comforting, and full of flavor.
The personal-sized portions make them fun for kids and perfect for meal prep.
That glaze on top? Absolute magic. It’s a wholesome dish that checks all the boxes for both flavor and convenience.
Mini Turkey Meatloaf
Ingredients
Method
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Heat 1 tablespoon oil in a skillet over medium heat.
- Sauté bell pepper and onion until soft, 3–4 minutes. Set aside.
- In a large bowl, combine turkey, egg, breadcrumbs, ketchup, mustard.
- Worcestershire, garlic powder, Italian seasoning, salt, pepper, and remaining oil.
- Add sautéed veggies and mix until just combined.
- See full steps with tips & photos → https://theboatshedcafe.com/mini-turkey-meatloaf/
Notes
- For a lower-carb option, swap breadcrumbs with almond flour.
- Want extra flavor? Add a splash of balsamic vinegar or hot sauce to the glaze.
- These reheat well, making them great for meal prep or freezer meals.
My name is Isabella, and this space was born from years of stirring sauces at sunset, baking cookies while the kids played on the porch, and finding comfort in a homemade meal after long, busy days. Here you’ll find delicious, reliable recipes made with simple ingredients, plus easy step-by-step photos and videos to help you cook confidently at home.