Mini Turkey Meatloaf (Healthy • Baked • 30–35 Minutes)

by
Jump to Recipe Print Recipe

Easy turkey meatloaf muffins with juicy glaze, kid-friendly, meal-prep ready

Tender mini loaves bake fast in a muffin tin, finished with a tangy glaze for that classic meatloaf flavor, lighter, portion-perfect, and weeknight easy.

Overhead muffin tin of glazed mini turkey meatloaves, shiny ketchup tops and parsley; portion-perfect, baked to 165°F, meal-prep ready.

Why You’ll Love It

  • Fast bake: Minis cook in 20 minutes, ideal for Easy Turkey Meatloaf nights.
  • Lighter but classic: Lean turkey + panade stays juicy—hits those Traditional/Classic Meatloaf flavors.
  • Portion control: Built-in servings for lunch boxes and Turkey Meatloaf Recipes meal prep.
  • Family win: Mild seasoning kids love; spice level optional.
  • Flexible base: Use BBQ glaze, swap breadcrumbs for oats, or go dairy-free.

Ingredients (notes only)

Meat & Panade

  • Ground turkey 93%: moisture + flavor without heaviness.
  • Egg + milk + breadcrumbs (or quick oats): panade for tender texture.
  • Grated onion + garlic: moisture + savory depth without chunks.
  • Dijon + Worcestershire + tomato paste: classic “meatloafy” umami.

Seasoning

  • Italian seasoning or parsley; smoked paprika for warmth.
  • Kosher salt & black pepper.

Glaze

  • Ketchup + brown sugar (or maple) + Dijon + splash cider vinegar.

Optional boosters

  • Finely grated carrot or zucchini (extra moisture, hidden veg).
  • Red-pepper flakes for gentle heat.

Step-by-Step

  1. Heat oven: 400°F/205°C. Lightly oil a 12-cup muffin tin or line with parchment sleeves.
  2. Make panade: Whisk 1 egg + ⅓ cup milk + ½ cup breadcrumbs; rest 2 min.
  3. Mix: Add 1 lb turkey, ¼ cup grated onion, 2 tsp tomato paste, 1 tsp Dijon, 1 tsp Worcestershire, 1 tsp Italian seasoning, ¾ tsp salt, ½ tsp pepper (and veg boosters if using). Mix gently—don’t compact.
  4. Portion: Divide into 12 mounds (about ¼ cup each). Lightly dome tops; press a tiny thumb dent to hold glaze.
  5. Glaze: Stir ⅓ cup ketchup + 1 Tbsp brown sugar + ½ tsp Dijon + ½ tsp cider vinegar. Spoon over tops.
  6. Bake: 18–22 minutes until centers read 165°F/74°C.
  7. Rest: 5 minutes to set juices.
  8. Finish: Brush with extra glaze if desired; sprinkle parsley.

Pro Tips

  • Don’t over-mix: Fold just until combined; compacting makes them dense.
  • Grate the onion: Finer texture + extra moisture = tender minis.
  • Panade = insurance: Milk + crumbs prevent dry turkey.
  • Thermometer check: Pull at 165°F/74°C; carryover will finish.
  • Two-stage glaze: Add some before baking, a touch after for shine.

Variations (mapped to interests)

  • Classic Meatloaf Flavor: Swap glaze for ketchup + Worcestershire only. (Traditional/Classic Meatloaf)
  • BBQ Mini Loaves: Use BBQ sauce in place of ketchup. (Best Meatloaf searchers love this twist)
  • Oat & Dairy-Free: Use oat milk + quick oats; skip dairy. (Turkey Meatloaf Recipes)
  • Mini Turkey Meatloaf Muffins (Meal Prep): Bake, cool, and pack two per box with green beans and mashed potatoes. (Mini Turkey Meatloaf / Mini Meatloafs)
  • Leftover Stir-Fry: Crumble cooled minis into a pepper-onion skillet with soy + garlic for a fast Turkey Stir Fry lunch.

How to Serve

With mashed or roasted potatoes, green beans, or a simple chopped salad. Great on slider buns with pickles for party trays.

Make Ahead & Storage

  • Fridge: 4 days (airtight).
  • Freeze: Up to 3 months. Reheat covered at 325°F/165°C 12–15 min or microwave with a splash of broth.
  • Meal prep: Chill completely before boxing; include extra glaze for reheating.

FAQs

How do I keep turkey meatloaf from drying out?
Use a panade (milk + breadcrumbs), grated onion, and pull at 165°F/74°C.

Can I bake one large loaf?
Yes: 350°F/175°C for 45–55 min (1½ lb loaf pan), glaze last 10–15 min; target 165°F/74°C.

Best breadcrumbs?
Panko for lighter texture; quick oats for whole-grain option.

Can I add veggies?
Yes—finely grate carrot or zucchini; squeeze moisture if very wet.

Simple Nutrition (estimate, per 2 minis of 12)

Calories 250 • Protein 26g • Carbs 16g • Fat 9g • Fiber 1g • Sodium 520mg
Estimates only; ingredients vary.

Sarah

Baked Healthy Mini Turkey Meatloaf (Muffin-Tin)

Juicy, portion-perfect mini turkey meatloaves baked in a muffin tin with a tangy glaze. A lighter take on classic meatloaf that still hits the comfort-food notes—fast for weeknights and ideal for meal prep.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings (12 mini loaves)
Course: Dinner
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients

  • 1 lb (450 g) ground turkey, 93% lean
  • 1 large egg
  • 1/3 cup milk or broth
  • 1/2 cup plain breadcrumbs or quick oats
  • 1/4 cup finely grated onion (with juices)
  • 2 cloves garlic, minced
  • 2 tsp tomato paste
  • 1 tsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • 1 tsp Italian seasoning or 2 Tbsp chopped parsley
  • 3/4 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 cup finely grated carrot or zucchini, squeezed dry (optional)
  • 1/3 cup ketchup
  • 1 Tbsp brown sugar or maple syrup
  • 1/2 tsp Dijon mustard (for glaze)
  • 1/2 tsp apple cider vinegar

Equipment

  • oven
  • 12-cup muffin tin
  • mixing bowls
  • whisk
  • spoon or spatula
  • Instant-read thermometer check for 165°F doneness

Method

  • Preheat oven to 400°F (205°C) and grease a 12-cup muffin tin.
  • In a medium bowl, whisk egg, milk, and breadcrumbs; let rest 2 minutes to hydrate.
  • Add ground turkey, onion, garlic, tomato paste, Dijon, Worcestershire, Italian seasoning, salt, pepper, and optional vegetables. Mix gently until just combined.
  • Divide mixture evenly into 12 muffin cups, mounding slightly. In a small bowl, mix glaze ingredients and spoon over each top.
  • Bake 18–22 minutes, or until internal temperature reaches 165°F (74°C). Rest 5 minutes before serving. Brush with extra glaze if desired.

Nutrition

Calories: 250kcalCarbohydrates: 16gProtein: 26gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 100mgSodium: 520mgPotassium: 420mgFiber: 1gSugar: 5gVitamin A: 600IUVitamin C: 2mgCalcium: 50mgIron: 2mg

Notes

Large loaf option: Use 1 1/2 lb turkey; bake 350°F (175°C) 45–55 min, glaze during last 10–15 min.
Gluten-free: Use gluten-free oats or breadcrumbs.
Dairy-free: Substitute broth for milk.
Sweeter glaze: Add 1 tsp extra brown sugar.
Lean turkey (99%): Add 1 Tbsp olive oil or 2 Tbsp milk for moisture.
Alternate Methods: Air Fryer Minis: 380°F (193°C) 10–12 min to 165°F (74°C); glaze last 2 min.
Stovetop Patties: Shape 12 patties; sear 3–4 min/side over medium until 165°F (74°C).
Slow Cooker Loaf: Shape loaf on parchment sling; cook LOW 3–4 hr to 165°F (74°C); broil to set glaze.
Oven Sheet-Pan: Form 12 minis; bake 400°F (205°C) 18–20 min on lined sheet.
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

Leave a Comment

Recipe Rating