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Mini Turkey Meatloaf

Mini Turkey Meatloaf: A Healthy Twist on Comfort Food

Mini Turkey Meatloaf is a healthy, easy weeknight dinner perfect for families, featuring a delicious balsamic glaze.
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Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 10 minutes
Total Time 50 minutes
Servings: 8 meatloaves
Course: Dinner
Cuisine: American
Calories: 269
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatloaf
  • 1 tablespoon Butter Can be replaced with ghee or olive oil for a dairy-free option.
  • 1 medium Yellow Onion Finely diced; can substitute with shallots.
  • 2 cloves Garlic Minced; use garlic powder if fresh isn’t available.
  • 2 teaspoons Fresh Thyme Dried thyme can be used in half the amount.
  • 1 pound 93/7 Ground Turkey Can substitute with chicken or beef.
  • 2 large Eggs Serve as a binder; flax eggs can be used for vegan.
  • 1 cup Seasoned Breadcrumbs Swap with almond flour for Paleo or Whole30 diets.
  • 1 cup Fresh Parsley Chopped; omit or use dried if fresh isn’t available.
  • 1 teaspoon Fresh Ground Pepper Replace with black pepper.
  • 1 teaspoon Kosher Salt Sea salt can be used interchangeably.
  • 1 tablespoon Worcestershire Sauce Use coconut aminos for Whole30-friendly option.
For the Glaze
  • ½ cup Ketchup Whole30 compliant ketchup recommended.
  • 2 tablespoons Balsamic Vinegar Red wine vinegar may be used in a pinch.
  • 2 tablespoons Brown Sugar Coconut sugar can be a healthier alternative.

Equipment

  • Skillet
  • Mixing bowl
  • Baking Sheet

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. Melt 1 tablespoon of butter in a skillet over medium heat. Add diced yellow onions and sauté for 4 minutes until translucent. Stir in fresh thyme and minced garlic for 1-2 minutes until aromatic. Allow the mixture to cool slightly.
  3. In a large bowl, combine ground turkey, 2 beaten eggs, breadcrumbs, parsley, and cooled onion mixture. Season with salt, pepper, and Worcestershire sauce. Mix until blended.
  4. Divide the turkey mixture into 8 equal portions (about 5-6 ounces each) and shape each into mini loaves. Place on the baking sheet.
  5. In a small bowl, whisk together ketchup, balsamic vinegar, and brown sugar until smooth. Brush half of the glaze over the meatloaf tops.
  6. Bake for 15 minutes. Brush the remaining glaze over the tops and continue baking until internal temperature reaches 150°F, about 5-10 more minutes.
  7. Remove from oven and let the meatloafs rest for 5-10 minutes before serving.

Nutrition

Serving: 1meatloafCalories: 269kcalCarbohydrates: 10gProtein: 30gFat: 12gSaturated Fat: 5gCholesterol: 120mgSodium: 550mgPotassium: 350mgFiber: 1gSugar: 4gVitamin A: 10IUVitamin C: 2mgCalcium: 2mgIron: 6mg

Notes

Cool sautéed onions before mixing to prevent turkey from cooking prematurely. Portion carefully for even cooking.

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