Ingredients
- 2 lb 93% lean ground turkey (900 g)
- ¾ cup quick oats or panko
- ⅓ cup milk
- 1 large egg
- ½ cup very finely minced onion
- 2 cloves garlic, minced
- 1 Tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- 1 tsp Italian seasoning
- 1 tsp kosher salt
- ½ tsp black pepper
- 2 Tbsp chopped parsley
- ⅓ cup ketchup
- 1 tsp Dijon mustard (for glaze)
- 1 tsp apple cider vinegar
- 1–2 tsp brown sugar or maple syrup
- ½ tsp smoked paprika (optional)
- 2 Tbsp grated zucchini (optional, for moisture)
Equipment
- sheet pan or muffin pan
- mixing bowl
- Instant-read thermometer
- pastry brush
- parchment paper (optional)
Method
- Preheat oven to 400°F (204°C). Line a sheet pan with parchment or lightly oil a muffin or mini-loaf pan.
- In a bowl, mix oats with milk and let stand for 3–5 minutes to soften. Whisk in the egg to form a panade.
- Add ground turkey, onion, garlic, Worcestershire, Dijon, Italian seasoning, parsley, salt, and pepper. Mix gently until combined.
- Shape into 8 mini loaves (about ½ cup each). Place on the pan with space between or into muffin cups.
- In a small bowl, whisk ketchup, Dijon, vinegar, and brown sugar to make the glaze. Brush half over the loaves.
- Bake for 18–22 minutes, or until an instant-read thermometer in the center registers 165°F.
- Brush with remaining glaze, rest 5 minutes, and serve warm.
Nutrition
Calories: 220kcalCarbohydrates: 12gProtein: 24gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 90mgSodium: 420mgPotassium: 410mgFiber: 1gSugar: 4gVitamin A: 120IUVitamin C: 3mgCalcium: 25mgIron: 1.3mg
Notes
Gluten-free: Use certified GF oats or GF panko. For extra juiciness, fold in grated zucchini or a drizzle of olive oil. Add Parmesan for a cheesy twist. Resting helps retain moisture before serving.
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