This mini turkey meatloaf recipe is a flavorful and easy twist on a classic comfort food. Made with ground turkey and seasoned generously with garlic, onion soup mix, salt, and pepper, these individual-sized meatloaves are anything but boring.
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What’s great about this recipe
- Quick and convenient – Instead of making one large meatloaf that takes nearly an hour to bake, these little loaves cook in half the time.
- Budget-friendly – With an economical protein and simple pantry ingredients, this recipe is easy on the wallet while still delivering great taste.
- Great for meal prep and freezing – These individual portions are perfect for meal prepping ahead of time. They store well in the fridge or freezer, making them an excellent option for planning ahead.
Ingredients
- Ground turkey – Use 85/15 ground turkey for the best results. 93/7 can be substituted for a leaner option, but the texture will be drier. Avoid using turkey breast, as it lacks the necessary fat for moisture and tenderness.
- Seasoning – Onion soup mix (such as Lipton Recipe Secrets), garlic powder, kosher salt, and black pepper add bold flavor to the meatloaf.
- Condiments – Ketchup, steak sauce (we use A1), and Worcestershire sauce enhance the flavor, add color, and keep the turkey moist.
- Binders – An egg and plain panko breadcrumbs help hold the meatloaf together. Panko provides a light, airy texture, but regular breadcrumbs can be used as a substitute.
- See the recipe card for quantities and preparation.
How to make mini turkey meatloaf
Preheat the oven to 350°F. Line a baking sheet with parchment paper or lightly spray it with cooking spray.
Combine the ground turkey, egg, breadcrumbs, ketchup, steak sauce, Worcestershire sauce, onion soup mix, salt, garlic powder, and black pepper in a large bowl.
Mix thoroughly until all ingredients are well incorporated. Using your hands works best to ensure even mixing without overworking the meat.
Divide the mixture into six equal portions (about 6–7 ounces each). Shape each into a small, oval loaf, ensuring they are similar in thickness for even cooking.
Bake without glaze:
Arrange the mini meatloaves on the prepared baking sheet. Bake for 25–30 minutes, or until the internal temperature at the thickest part reaches 165°F.
Bake with the glaze:
In a small bowl, mix 6 tablespoons ketchup and 3 tablespoons steak sauce. Set aside.
Bake the meatloaves for 20 minutes. Remove from the oven and generously coat the tops and sides with the glaze.
Return to the oven and bake for 8–10 minutes. Remove and apply a second layer of glaze.
Bake for another 2–3 minutes to allow the glaze to set. Let the meatloaves rest for 5 minutes before serving to allow the juices to redistribute. Serve warm with your favorite side dish.
Substitutions and variations
- Worcestershire sauce swap – Soy sauce makes a great substitute, offering a similar depth of flavor.
- Use regular breadcrumbs – If you don’t have panko, plain or Italian-style breadcrumbs work well.
- Change up the glaze – Instead of ketchup and steak sauce, try a BBQ sauce glaze for a smoky-sweet twist or use a honey-mustard glaze for a tangy flavor.
- Substitute the egg – Replace the egg with 3 tablespoons of mayonnaise to help bind the mixture while keeping it moist. For a firmer texture, use 2 tablespoons instead.
Make ahead, storing, and reheating
- Make ahead: You can prepare and assemble the meatloaves up to one day in advance. Follow the recipe instructions, then cover them with plastic wrap or aluminum foil and refrigerate. When ready to cook, bake and glaze as instructed.
- Storing: Store leftovers in an airtight container in the refrigerator for 3–4 days. To freeze, allow them to cool completely, then place in an airtight container or freezer-safe bag. Label with the date and contents, and freeze for 3–4 months.
- Reheating:
- Oven: Preheat to 325°F. Place on a baking sheet, cover loosely with foil, and bake for 15–20 minutes or until heated through.
- Microwave: Place on a microwave-safe plate and cover with a damp paper towel. Heat in 30-second intervals until warmed through.
- Stovetop: Heat 1 tablespoon of broth or water in a non-stick skillet over medium-low heat. Cover and cook until it is warmed through.
- Food safety: Reheat leftovers to an internal temperature of at least 165°F. For more information on food storage and safety guidelines visit U.S. Department of Agriculture and foodsafety.gov.
Recipe tips and notes
- Avoid overmixing – Mix just until the ingredients are incorporated to keep the texture tender. The same rule applies when shaping the loaves—handle them briefly to prevent them from becoming dense.
- Make extra glaze – If you’d like additional sauce for serving, mix 1 part steak sauce with 2 parts ketchup.
- Prevent sticking – Lightly coat your hands with a little oil before mixing and shaping, especially if using lean ground turkey, which tends to be stickier.
- Check doneness with a thermometer – For food safety and best results, use a meat thermometer to ensure the internal temperature reaches 165°F at the thickest part.
- Use parchment paper for easy cleanup – Lining your baking sheet makes cleanup a breeze and helps prevent sticking.
I hope you’ve enjoyed this recipe—it's my go-to for a quick and comforting meal. When I have a little extra time, I like to make turkey meatloaf, packed with sautéed mirepoix and topped with crispy bacon for even more flavor. Another comfort food favorite around here is stovetop pot roast, a hearty and satisfying dish perfect for Sunday dinner. And if you love easy, flavorful meals, be sure to try turkey Salisbury steaks and mushroom gravy—a reader favorite!
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📖 Recipe
Mini Turkey Meatloaf
Ingredients
- 2 pounds Ground Turkey 85/15 works best; 93/7 can be substituted but will result in a drier texture—do not use turkey breast
- 1 Large Egg
- 1 cup Plain Panko Breadcrumbs
- 2 tablespoons Ketchup plus 6 tablespoons for glaze (optional)
- 1 tablespoon Steak Sauce plus 3 tablespoons for glaze (optional)
- 1 teaspoon Worcestershire Sauce
- 1 packet Onion Soup Mix such as Lipton Recipe Secrets
- ½ teaspoon Salt
- ½ teaspoon Garlic Powder
- ¼ teaspoon Black Pepper
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper or lightly spray it with cooking spray.
- Prepare the meatloaf mixture: In a large bowl, combine the ground turkey, egg, breadcrumbs, ketchup, steak sauce, Worcestershire sauce, onion soup mix, salt, garlic powder, and black pepper.
- Mix thoroughly until all ingredients are well incorporated. Using your hands works best to ensure even mixing without overworking the meat.
- Portion and shape – Divide the mixture into six equal portions (about 6–7 ounces each). Shape each into a small, oval loaf, ensuring they are similar in thickness for even cooking.
Baking Instructions
Without Glaze:
- Arrange the mini meatloaves on the prepared baking sheet.
- Bake for 25–30 minutes, or until the internal temperature at the thickest part reaches 165°F.
With Glaze:
- In a small bowl, mix 6 tablespoons ketchup and 3 tablespoons steak sauce. Set aside.
- Bake the meatloaves for 20 minutes. Remove from the oven and generously coat the tops and sides with the glaze.
- Return to the oven and bake for 8–10 minutes. Remove and apply a second layer of glaze.
- Bake for another 2–3 minutes to allow the glaze to set.
- Let the meatloaves rest for 5 minutes before serving to allow the juices to redistribute. Serve warm with your favorite side dish.
Notes
- Mix the meat just until the ingredients are incorporated to keep the texture tender. The same rule applies when shaping the loaves—handle them briefly to prevent them from becoming dense.
- If you’d like additional sauce for serving, mix 1 part steak sauce with 2 parts ketchup.
- Lightly coat your hands with a little oil before mixing and shaping, especially if using lean ground turkey, which tends to be stickier.
- For food safety and best results, use a meat thermometer to ensure the internal temperature reaches 165°F at the thickest part.
- Lining your baking sheet parchment paper makes cleanup easier and helps prevent sticking.
Nutrition
The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate. This data is provided as a courtesy for informational purposes only.
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