Mini turkey meatloaves get big flavor from a simple apple-butter glaze mixed with Dijon, maple syrup, and vinegar. These small, tender meatloaves cook fast, stay moist, and are perfect for easy family dinners or meal prep.
I don't even like meatloaf, but I love these!
- Aria L.
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Bailey's Thoughts ...
I kept tinkering with these mini meatloaves because turkey meatloaf is one of those things that can either be great or aggressively disappointing. Mini felt right because they reheat beautifully and no one has to negotiate the weird slice off the end of a loaf. I had a whole idea about putting apple into the turkey itself, but it turns out my children have a very clear opinion about that. So I kept the meatloaf classic and moved the apple dijon flavor to a glaze that tastes incredible and can be added or withheld depending on who’s at the table.
The method is as simple as it should be. Mix everything, divide it into a muffin tin, glaze the tops, and put it in the oven. That buys you enough time to warm up store-bought mashed potatoes. Bob Evans works, no one will notice. Roast a vegetable while you’re at it and dinner is basically there. It's all very manageable.
If you want these to be extra delicious, keep the meat mixture light and don’t pack it down. Soften the onions until they’re really cooked through, because crunchy onions ruin meatloaf for me. The glaze should go on in a thin coat so it can bake into the tops instead of sliding off. And please trust me on the rest time. Five minutes on the counter keeps the moisture inside instead of all over your cutting board
-Bailey
P.S. - If you want a full comfort dinner, serve these guys with my Sweet Potato Casserole and/or Apple Sausage Cornbread Stuffing.
Ingredients + Substitutions
Olive oil (1 tablespoon): Any neutral oil is fine.
Yellow onion: White or sweet onions behave the same. Shallots give a milder flavor. If onions cause kid chaos, you can skip them entirely.
Ground turkey: Ground chicken keeps the same texture and flavor profile. I wouldn’t use beef or pork because the fat changes the structure of the recipe.
Egg: Mayo can take its place if you need a binder and are out of eggs.
Panko breadcrumbs: Plain breadcrumbs, crushed Ritz crackers, or gluten free panko all hold the mixture together without changing the flavor.
Grated parmesan cheese: Pecorino is a sharper swap. If you need dairy free, leave it out and add an extra tablespoon of breadcrumbs.
Garlic powder: Onion powder is the cleanest replacement. Fresh garlic doesn’t blend as evenly in mini meatloaves.
Apple butter: Apple jelly or apricot preserves melt into a similar consistency. Applesauce is too thin and won’t stick.
Dijon mustard: Whole grain mustard gives a similar flavor with a little texture. Yellow mustard is sharper but still good.
Maple syrup: Honey gives you the same sweetness. Brown sugar is fine if you whisk it until smooth.
Apple cider vinegar: White wine vinegar or lemon juice add the acidity you need. Distilled white vinegar is too harsh.
Instructions
- Cook the onions. Warm the olive oil in a skillet, add the diced onion, and cook until softened. Set aside.
- Mix the meatloaf base. Combine the ground turkey, panko, parmesan, egg, garlic powder, salt, and black pepper in a large bowl, then add the cooled onions and mix.
- Fill and glaze the muffin tin. Coat the muffin tin with cooking spray, divide the meat mixture evenly into the cups, and smooth the tops. Stir together the apple butter, dijon mustard, maple syrup, and vinegar, then spoon the glaze over each mini turkey meatloaf.
- Bake and rest. Bake on the center oven rack, and let the mini turkey meatloaves rest before removing them from the pan.
Top Tip
Mix the meat gently with your hands; over-mixing compacts the meat mixture and can make the mini turkey meatloaves dense instead of tender.
Recipe Notes
No Onion Version: If sautéed onions are a dealbreaker for kids, you can leave them out. The meatloaves will still hold together and stay moist. Add an extra tablespoon of breadcrumbs if the mixture feels too soft.
Make-Ahead: Assemble the meatloaves up to 24 hours in advance. Cover tightly and refrigerate. Add 2–3 extra minutes to the bake time if going in cold.
Freezer-Friendly: Freeze baked and cooled meatloaves (with or without glaze) for up to 3 months. Thaw overnight and warm in a 350°F oven for 10–12 minutes. They stay juicy and reheat beautifully.
Size Matters: Scooping evenly ensures they all cook at the same rate. A large cookie scoop or ⅓ cup measure works well for portioning.
Moisture Tip: Resting the meatloaves for 5 minutes before serving keeps the juices inside instead of pooling on the plate.
Gluten-Free: Use gluten-free breadcrumbs in the meat mixture.
Dairy-Free: Replace the parmesan with 1 extra tablespoon of breadcrumbs. The texture remains the same.
Reheat: Microwave in 30-second bursts or warm in a 325°F oven for 8–10 minutes. Add a little extra glaze before reheating to prevent dryness.
Kid Friendly: Serve the glaze on the side as a “dip” if offering it on top feels risky. Kids almost always say yes to a dip.
Storage
Refrigerate: Store leftover mini turkey meatloaves in an airtight container in the fridge for up to 4 days. Keep them in a single layer or separate them with parchment paper to prevent sticking.
Freeze: These meatloaves freeze well. Let them cool completely, then place them in a freezer bag or airtight container for up to 3 months. Freeze with or without the glaze. Thaw overnight in the refrigerator before reheating.
Reheat: Warm in a 350°F oven until heated through, or microwave in 30-second intervals. For the best texture, add a small spoonful of glaze or a drizzle of olive oil before reheating to prevent dryness.
FAQ's
Cooking the onions is recommended because it softens them and removes moisture that can affect the texture.
Yes. Form the mixture into small patties and place them on a parchment lined baking sheet. The texture is slightly different but still cooks evenly.
Related
Looking for other easy recipes like this? Try these:
Pairing
These are my favorite dishes to serve with mini turkey meatloaves:
Recipe
Mini Apple Sage Turkey Meatloaves
- Total Time: 37 minutes
- Yield: 12 mini meatloaves
Description
Mini turkey meatloaves are a fast, kid-friendly dinner made with simple pantry staples and a sweet, tangy glaze. They bake in under 25 minutes and stay tender.
Ingredients
Meatloaves
- 1 tablespoon olive oil
- 1 yellow onion, finely diced
- 1 pound ground turkey (93% lean recommended)
- 1 egg
- ½ cup panko breadcrumbs
- ¼ cup grated parmesan cheese
- ½ teaspoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Glaze
- ¼ cup apple butter
- 1 tablespoon Dijon mustard
- 1 tablespoon maple syrup
- 1 teaspoon apple cider vinegar
- Pinch of salt
Instructions
Preheat the oven to 400°F. Lightly grease a 12–cup muffin tin or line with parchment liners.
Heat the olive oil (1 tablespoon) in a medium skillet over medium heat. Add the onion (1 diced) and cook until soft and translucent, about 5–7 minutes. Cool slightly.
In a large bowl, combine the ground turkey (1 pound), egg (1), panko (½ cup), parmesan (¼ cup), garlic powder (½ teaspoon), salt (1 teaspoon), and pepper (½ teaspoon). Add the cooled onions. Mix gently with your hands until just combined. Avoid packing or overmixing.
Divide the mixture evenly into the 12 muffin cups, pressing lightly to level the tops.
In a small bowl, whisk together the apple butter (¼ cup), Dijon (1 tablespoon), maple syrup (1 tablespoon), apple cider vinegar (1 teaspoon), and a pinch of salt.
Spoon a thin layer of glaze over each meatloaf. Bake for 18–22 minutes, or until the tops are golden and the internal temperature reaches 165°F.
Let the meatloaves rest for 5 minutes before removing them from the muffin tin and serving.
Notes
No Onion Version: If sautéed onions are a dealbreaker for kids, you can leave them out. The meatloaves will still hold together and stay moist. Add an extra tablespoon of breadcrumbs if the mixture feels too soft.
Make-Ahead: Assemble the meatloaves up to 24 hours in advance. Cover tightly and refrigerate. Add 2–3 extra minutes to the bake time if going in cold.
Freezer-Friendly: Freeze baked and cooled meatloaves (with or without glaze) for up to 3 months. Thaw overnight and warm in a 350°F oven for 10–12 minutes. They stay juicy and reheat beautifully.
Size Matters: Scooping evenly ensures they all cook at the same rate. A large cookie scoop or ⅓ cup measure works well for portioning.
Moisture Tip: Resting the meatloaves for 5 minutes before serving keeps the juices inside instead of pooling on the plate.
Gluten-Free: Use gluten-free breadcrumbs in the meat mixture.
Dairy-Free: Replace the parmesan with 1 extra tablespoon of breadcrumbs. The texture remains the same.
Reheat: Microwave in 30-second bursts or warm in a 325°F oven for 8–10 minutes. Add a little extra glaze before reheating to prevent dryness.
Kid Friendly: Serve the glaze on the side as a “dip” if offering it on top feels risky. Kids almost always say yes to a dip.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Easy Dinner
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 Mini Meatloaf
- Calories: 118
- Sugar: 4 g
- Sodium: 226.6 mg
- Fat: 5.2 g
- Carbohydrates: 8.3 g
- Protein: 9.4 g
- Cholesterol: 42.8 mg
Dye Naturally: Free Downlaod
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Patti
This recipe sounds wonderful. I have a question though. Is the 2 lbs of turkey supposed to be ground turkey? Or are you just tearing up your turkey into small pieces? I'm assuming ground turkey since it's making meat loaves/meatballs. Just making sure. Thanks for posting this. I'm going to try it.
Bailey Sissom
Hi Patti! You are correct, ground turkey. Thanks for bringing that to my attention.. I'm going to edit that this afternoon:)
Victoria Bashere
Two questions:
In the directions you say to puree the apple, but in the picture it looks like chunks of diced apple are in the mini meatloaves. Do you do both?
What kind of turkey meat do you use - ground turkey?
Thanks!
Bailey Sissom
Hi Victoria! Great observation:) I did both for the photos because it's pretty. That was misleading. I'm sorry about that! You definitely can't go wrong with adding more apple on top! The recipe will work either way:)
Laura Strnad
Can I use dried sage instead of fresh and why do you use both light and dark meat?
Bailey Sissom
You could definitely used dried sage, just use about half the amount. I use light and dark meat because the dark meat adds moisture and the light meat is healthier. It's just a way I balance the two. You could use whatever combination you like:)