Mini Turkey Meatloaf

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.

Course Main Course

Cuisine American

Keyword ground turkey, meatloaf

Prep Time 15

Cook Time 35

Total Time 50

Servings

Calories 262kcal

Author Elizabeth Rodriguez

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