Mini Turkey Meatloaves

Loaded with lots of savory mushrooms and fresh garlic along with a bit of chili sauce, these Mini Turkey Meatloaves are super moist and unbelievably good! Served with a side of perfectly roasted potatoes and asparagus this quick and easy recipe is an amazing all-in-one meal!  

Easy Mini Turkey Meatloaf Recipe

If you love traditional Meatloaf, but are looking for something just as tasty but a little more on the healthy side then this Mini Turkey Meatloaves recipe served with roasted potatoes and asparagus is perfect! It’s lower in fat, has fewer calories, and is super easy to make. In fact, the entire meal is roasted on one sheet pan!

But don’t let the idea of ground turkey turn you away. With this simple recipe, the days of dry turkey meatloaf are over! And it’s all about the mushrooms! Sure the other ingredients add moisture to the meatloaf, but the mushrooms just do it best. Yet, not only do they make the meatloaf juicy they also make it meaty by adding some delicious umami. But I don’t stop there. This recipe includes a bit of chili garlic sauce which totally bumps up the flavor. I have to say that the combination of ingredients in this recipe makes for some incredibly good meatloaf.

Also, maybe you just want some mini meatloaves!?! No problem! Just don’t make the potatoes and asparagus. Instead, you can serve them with whatever sides you like. We all know that meatloaf and Mashed Potatoes are a match made in culinary heaven!

• Ground Turkey – I used ground turkey to make these mini meatloaves, but you can also use ground chicken if you prefer.
• Seasonings – Salt and black pepper are needed to enhance the natural flavor of the turkey.
• Chili Garlic Sauce – I love this tasty spicy garlicky sauce in my meatloaf, but you can use ketchup if you don’t have any on hand.
• Garlic – Always use fresh garlic cloves. Store-bought already peeled garlic is just not the same. 
• Onion – I prefer to use brown or yellow onion, but any type of onion you have is fine.
• Mushrooms – Adds both moisture and delicious umami to the turkey.
• Soy Sauce – I like to use low-sodium soy sauce to control the amount of sodium. Use tamari and the recipe is gluten-free.
• Olive Oil – Extra virgin olive oil adds another layer of flavor, but you can use any type of vegetable oil you like such as canola or safflower. 
• Butter – You should always use unsalted butter in cooking to control the amount of added salt.
• Chicken Broth – To control the amount of added salt I always use low-sodium broth.
• Parsley – Fresh chopped parsley adds a touch of fresh herb flavor.
• Ketchup – Or your favorite BBQ sauce to brush over the meatloaves.

• Potatoes – I used Yukon gold potatoes or fingerling potatoes, but any type of potatoes will work. 
• Asparagus – If you don’t like asparagus, green beans are a good alternative. 
• Olive Oil – I love the flavor of olive oil on roasted veggies, but you can use any type of vegetable oil you like.
• Herbs and Spices – The veggies are tossed together in oil with a combination of garlic powder, onion powder, and Italian seasoning to give them more flavor. 
• Seasonings – A bit of salt and black pepper is used to season the veggies.

You can’t get much easier than an entire dinner cooked on a sheet pan! This recipe is a cinch to throw together! You just make the meatloaves, toss the veggies in oil, and bake! 

To begin, you need to parboil your potatoes so that everything can go into the oven to bake at the same time. To do this, bring a large pot of water to a boil. Then add the cut-up potatoes and let them cook for about 10 minutes or until the outside is soft but still raw inside. Then drain the potatoes and set them aside.

Next, start getting your oven hot by preheating it to 350°F (176°C). Then grab a large nonstick baking sheet and set it aside. If you don’t have a nonstick pan you can line it with parchment paper or a silicone baking mat. 

While the potatoes are boiling, begin cooking the veggies that go into the turkey meatloaf. First, heat the olive oil and butter over medium heat in a large skillet. Then once the butter has melted add the onion and cook it for about 5 minutes until it’s soft and translucent. Next, add the garlic and mushrooms to the pan and cook for another 3 to 5 minutes or until the mushrooms begin to release moisture. Then add the soy sauce and chicken broth and cook for another 7 minutes. Finally, add the parsley and cook for 2 more minutes. 

To make the meatloaf, add the ground turkey, salt, pepper, mushroom mixture in a large bowl. Next, use a wooden spoon to mix everything together until it’s fully incorporated. However, I find that using my hands actually does the best job. Now, divide the turkey mixture into 6 equal portions, form them into mini meatloaves, and then place them on one side of the prepared baking sheet.

After the meatloaves are formed you can season the other veggies. Add the parboiled potatoes to a large bowl. Next, drizzle them with a bit of olive oil and sprinkle them with the garlic powder, onion powder, Italian seasoning, salt, and black pepper. Then toss everything together until the potatoes are coated with oil and seasonings. Now, place the potatoes on the other side of the baking sheet. Then use the same bowl to repeat the process to season the asparagus and then place them on the baking sheet too.

Now that you’ve got your dinner assembled, it’s time to cook! Transfer the baking sheet to the preheated oven and bake everything for about 30 minutes or until the turkey meatloaves are cooked through. 5 minutes before they’re done, I like to brush some ketchup or BBQ sauce over the meatloaves. To be considered done, the mini turkey meatloaf must have reached an internal temperature of at least 165°F (74°C) when checked with a digital cooking thermometer. 

Can I Use Other Types Of Ground Meat?

Yes! There are no rules in meatloaf making. I used turkey to keep it healthy, but you can also make this recipe with ground beef, pork, or chicken. You could even add some finely chopped bacon or cheese to the turkey mixture for some added goodness! 

Can I Make A Big Meatloaf?

Yes, of course! Just form the meatloaf into a large loaf and then put it on the baking sheet. However, it will take about 40 to 50 minutes to cook it this way. So you need to be sure to check the internal temperature with a cooking thermometer to ensure that it reaches 165°F (74°C). Also, you may want to cook the potatoes and asparagus on a separate sheet pan or add them after the meatloaf has been cooking in the oven for about 15 minutes. 

Storage

This meatloaves will keep in the refrigerator for up to 4 days in an airtight container or in the freezer for up to 3 months when double-wrapped in plastic wrap. In fact, it’s a fantastic make-ahead meal because it keeps so well. To reheat, put the leftovers in the microwave for a few minutes on medium heat or in the oven at 350°F (176°C) for about 10 minutes. However if frozen, you should let the meatloaf thaw out overnight in the fridge before reheating it the next day.

Other Delicious Turkey Recipes To Try

• Air Fryer Turkey Breast
• Turkey Salad
• Spatchcock Turkey
• Turkey Panini
• Turkey Meatballs