Mini Turkey Meatloaf is super moist, topped with a rich, tangy glaze, and takes about 30 minutes to make. It's a fast, easy dinner, perfect for busy weeknights.
Serve with Sauteed Green Beans and Garlic Red Skin Mashed Potatoes for a comfort food meal the entire family will devour.
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You're Going to Love This
- Fast, easy turkey meatloaf recipe with oatmeal that cooks in about 30 minutes -- not an hour like traditional meatloaf
- No special pans like a muffin tin or mini loaf pan are required. Turkey mini meatloaves are baked on a regular sheet pan.
- These mini meatloaves fit perfectly on a Costco artisan roll for a killer leftover meatloaf sandwich!
- The meatloaf and glaze get their sweet richness from tomato paste, maple syrup, and balsamic vinegar—no ketchup.
Ingredients
See recipe card at the bottom of the post for the full list of ingredients and exact amounts.
Ground turkey and Italian turkey sausage. For the best flavor and texture, I use a combination of lean ground turkey and turkey sausage. You can also use plain turkey sausage and add Italian seasoning.
Oats. Oats bind the mixture, add texture, and keep it moist. Use any kind of oats. Old-fashioned oats add more texture, while quick oats are finer.
Parmesan cheese. Parmesan cheese adds savory flavor and also acts as a binder.
Tomato paste. Since there is no ketchup in this mini meatloaf recipe, rich tomato paste is a stand-in in the meatloaf mix and glaze.
Maple syrup. Maple syrup is a natural sweetener that adds the sweetness we love in meatloaf glaze, but without ketchup or brown sugar.
Substitutions
- Use any lean ground meat like lean ground beef, pork, or chicken.
- Instead of Italian turkey sausage, add Italian seasoning to turkey or any kind of ground sausage. Or switch up the flavors with Creole seasoning or this delicious southwest spice blend.
- Use bread crumbs or crushed crackers, croutons, or cornflakes instead of oats.
- If you really love ketchup, use it instead of the homemade glaze. You can also use barbecue sauce -- we love this homemade Jack Daniel's BBQ sauce.
- I use balsamic vinegar instead of typical Worcestershire sauce in the meatloaf and glaze for a little more natural sweetness. If you prefer, you can swap out the balsamic with Worcestershire.
How to Make Mini Turkey Meatloaf with Oatmeal
Step 1: Place all of the meatloaf ingredients in a large mixing bowl. Use your hands to gently mix it until just combined. Do not overwork the meatloaf mix or it can become dense and tough.
Step 2: Place the meatloaf mixture on a baking sheet covered in aluminum foil and coated in non-stick spray. Pat the meatloaf into a 1 ½ to 2-inch thick rectangle.
Step 3: Mix the glaze ingredients in a small bowl. Spread it evenly over the meatloaf. Use the dull edge of a butter knife to cut meatloaf into 8 mini meat loaves.
Step 4: Use the knife to gently slide the 8 mini loaves about an inch apart.
Step 5: Bake mini meatloaves at 450 for 18-20 minutes or until the internal temperature reaches 165.
Step 6: Remove from the oven and rest for 10 minutes. If desired, top with grated Parmesan cheese and chopped fresh parsley.
Expert Tips
- Mix meatloaf with your hands. Overmixing the turkey mixture can result in tough and dense meatloaf. Gently mix it with your hands until everything is just combined.
- If you don't want to mix meatloaf with your hands, try putting the mixture in a large plastic bag and knead it through the bag.
- Cutting the meatloaf into minis with the dull side of a butter knife, a silicone or wooden spatula, will prevent you from cutting through the foil.
- Mini turkey meatloaves are even better the next day. Reheat them in the microwave or 350-degree oven, or eat them cold on a meatloaf sandwich!
Make Ahead
Prepare the meat mixture a day or two ahead of time. Keep it in the bowl or pat it into shape. Cover it tightly with plastic wrap and store it in the refrigerator. Stir the glaze together and store it in a separate container in the refrigerator. Before baking, let the meatloaf and glaze come to room temperature. Apply the glaze, cut it into pieces, and bake.
Storage & Freezing Instructions
Storage. Store leftover baked mini meatloaves in airtight containers in the refrigerator for 3-4 days.
Freeze -- Baked. Allow the mini turkey meatloaf to cool completely. Place the loaves in an airtight container, or wrap them in plastic then place them in a freezer bag. Freeze for up to six months. Before reheating, let them thaw completely in the refrigerator. Reheat in a 350-degree oven or in the microwave until they reach 165 degrees.
Freeze -- Unbaked. Prepare the meatloaf mixture and pat it into shape. Wrap it in plastic wrap, then place it in a jumbo freezer bag. Freeze for up to 6 months. Thaw in the refrigerator. Prepare and apply the glaze, cut it into pieces, and bake as directed.
FAQs
Most turkey meatloaves fall apart because there aren’t enough binding agents to hold everything together. That’s why it’s important to have an egg and a starchy ingredient like oatmeal or breadcrumbs in meatloaf.
When meatloaf is overmixed, it can become tough, dense, and rubbery. To prevent rubbery meatloaf, mix the ingredients together until they are just combined.
The best way to know the temperature of mini turkey meatloaf is to use an instant-read meat thermometer inserted into the center of the meatloaves. Ground turkey should be cooked until the thermometer registers 165. For more info see the the USDA internal temperature chart.
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📖 Recipe
Mini Turkey Meatloaf
Ingredients
Mini Turkey Meatloaf Mix
- 1 pound lean ground turkey
- 1 pound Italian turkey sausage
- 1 egg
- ½ cup oats
- ¼ cup grated Parmesan cheese
- 5 tablespoons tomato paste ½ of a 6 oz. can
- 2 tablespoons maple syrup
- 2 tablespoons chopped parsley
- 2 tablespoons Dijon mustard
- 1 tablespoon balsamic vinegar
- 1 small onion, diced
- 1 clove garlic, minced
- salt and black pepper
Meatloaf Glaze
- 5 tablespoons tomato paste ½ of a 6 oz. can
- 2 tablespoons maple syrup
- 1 tablespoon balsamic vinegar
- ¼ teaspoon salt
For Serving
- 1 tablespoon chopped fresh parsley
- 2 tablespoons grated Parmesan cheese
Instructions
- Preheat oven to 450. Cover a sheet pan with aluminum foil and spray it with cooking spray.
- Add all meatloaf mix ingredients to a large bowl. Mix it with your hands just enough to combine all the ingredients. Be careful not to overwork the meatloaf mix or it can become dense and tough.
- Place the meatloaf mix onto the prepared sheet tray. Pat it evenly into a 1 ½ to 2-inch thick rectangle.
- Mix glaze ingredients in a small bowl. Spread it evenly over the meatloaf.
- Using the dull edge of a butter knife or a wooden or silicone spatula, cut the meatloaf into 8 equal pieces. Be careful not to cut through the aluminum foil. Spread the 8 mini meatloaves an inch or two apart on the pan.
- Cook for 18-20 minutes or until the internal temperature reaches 165 degrees. Remove the mini meatloaves from the oven and let them rest for 10 minutes.
- If desired, serve with 2 tablespoons grated Parmesan cheese and 1 tablespoon chopped parsley.
Notes
- Gently mix meatloaf with your hands until just combined. Overmixing can result in tough and dense meatloaf.
- If you don't want to mix meatloaf with your hands, put the mixture in a large plastic bag and knead it through the bag.
The best meatloaf freshly ever!!! I have made this probably at least five times.
Nice! I'm so happy you love it!