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