I like making these mini turkey meatloaves when I need a quick, family dinner or meal-prepped lunches for the week. They cook so much faster than a traditional meatloaf, which means I can get dinner on the table ASAP, without waiting an hour for it to bake.
The ingredients are super simple and include the traditional elements like breadcrumbs, egg, and onion. However, I also include shredded carrots for added flavor and texture, as well as a BBQ sauce for a sweet and tangy finish.
These mini meatloaves reheat really well, so I recommend making a big batch to have on hand when you need a quick lunch or easy dinner on busy weeknights.
And of course, if you don't want to form individual loaves, I have you covered with my Mexican taco meatloaf and cheeseburger meatloaf recipes.
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Key Ingredient Notes
- Ground turkey - I usually choose 85% lean ground turkey because the extra fat adds flavor and moisture.
- Panko breadcrumbs - Unseasoned panko breadcrumbs are my go-to. I like to have control over any added herbs and salt.
- Shredded carrots - You should peel and shred the carrots yourself using a box grater because store-bought, preshredded carrots are usually on the thicker side, which would make them too crunchy for this recipe.
- Shredded onion - Shred your onion just like you do the carrots. Shredding, instead of dicing, helps the onion blend more evenly into the meatloaf mixture.
- BBQ sauce - Feel free to use whatever you have on hand! I like this sweeter option from Rib Rack, but when I'm in the mood for something a little peppery, this Stubb's Original BBQ Sauce always hits the spot!
*See the recipe card below for a detailed list of ingredients and measurements.
Step-by-Step Instructions with Photos
Step 1: Combine all of the meatloaf ingredients together in a large mixing bowl.
Step 2: Scoop half-cup portions of the mini turkey meatloaf mixture onto your prepared baking sheet and form them into small loaves.
Step 3: Transfer the mini meatloaves to your preheated oven and bake for 25-30 minutes, or until the internal temperature of each meatloaf reaches at least 165°F.
Step 4: Remove the meatloaves from the oven and brush the tops with one tablespoon each of BBQ sauce.
Step 5: Return the tray to the oven and bake for 5 more minutes, just until the BBQ sauce begins to caramelize.
Step 6: Once finished, let the mini meatloaves cool for a few minutes on the pan before serving with your favorite sides! Enjoy!
Serving Ideas
Mini turkey meatloaves pair with just about any side dish. You can keep it classic with mashed potatoes and green beans, or lighten things up with a fresh salad and roasted vegetables.
Expert Tips
- Don't overmix your meatloaf mixture. Use your hands to gently mix the meatloaf ingredients until just combined. Overmixing can make meatloaf (and meatballs) too dense.
- Use a half-cup measuring cup to scoop out your portions. It's the perfect size for this recipe and will ensure the meatloaves cook evenly because each loaf will be exactly the same size.
- Skip the mini loaf pans or muffin tins. I haven't tested this recipe using them, and a baking sheet works just as well, if not better! A baking sheet allows fat to drain away, resulting in better browning around the edges.
Storage Instructions
- Mini turkey meatloaves are perfect for meal prep because they store and reheat really well. Once they've cooled, you can store them in an airtight container in the fridge for up to 4 days.
- For longer storage, wrap each mealoaf tightly in plastic wrap and freeze for up to 3 months.
- To reheat, let frozen meatloaves thaw in the fridge and then reheat in the microwave for 1-2 minutes.
Answers to Common Questions
Nope! I don't even own a mini loaf pan, and I think muffin tins are a pain to wash, so I'm never motivated to use them. I use a foil-lined baking sheet.
I have not tested the recipe with anything other than ground turkey. Most ground meats are interchangeable in recipes, though, so if you want to try out a swap, I think it would work out okay. It's always best to make the recipe as it's written, though!
More Recipes Worth Trying
If you tried this recipe for mini turkey meatloaves, or any other recipe on my blog, please leave a 🌟 star rating and tell me how it went in the 📝 comments below. Thanks for visiting!
Mini Turkey Meatloaves with BBQ Sauce
Ingredients
- ½ cup panko breadcrumbs plain
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 egg
- ½ cup shredded carrot
- ¼ cup shredded onion white or yellow
- 2 tablespoons BBQ sauce
- 1 pound ground turkey
- Extra BBQ sauce for brushing on top
Instructions
- Preheat your oven to 350° Fahrenheit and line a small baking sheet with aluminum foil.
- In a large mixing bowl, combine all of the mini meatloaf ingredients and mix until just combined. I like to first mix the dry ingredients (panko breadcrumbs, kosher salt, pepper, garlic powder, and paprika), and then incorporate the wet ingredients (egg, carrots, onion, and BBQ sauce). After that, I'll add the ground turkey and use my hands to thoroughly mix everything together.
- Using a ½-cup measuring cup, portion out the mixture into six equally sized meatloaves and arrange them on your prepared baking sheet. Form each portion into a loaf shape, keeping each loaf approximately 1 inch thick.
- Bake for about 25 minutes, or until an instant-read thermometer inserted into the center of each loaf reads 165°F.
- Remove them from the oven and brush each meatloaf with 1 tablespoon of BBQ sauce.
- Return the meatloaves to the oven and bake for an additional 5 minutes, until the sauce becomes tacky and starts to caramelize.
- Let the mini meatloaves rest for 5 minutes before serving. Enjoy!
Nutrition
Notes
- I haven't tested this recipe using a muffin tin or mini loaf pan. I think a baking sheet works just as well, if not better! A baking sheet allows fat to drain away, resulting in better browning around the edges.
- For the shredded carrots, you should peel and shred them yourself using a box grater. Store-bought, preshredded carrots are usually on the thicker side, which would make them too crunchy for this recipe.
- For the shredded onion, shred this just like you do the carrots. Shredding, instead of dicing, helps the onion blend more evenly into the meatloaf mixture.
- The nutrition information shown below is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional medical advice. Exact nutrition facts will vary depending on what BBQ sauce you choose.
Katie Youngs says
These have fantastic flavor and they're perfect for lunch meal prep!