Mini Turkey Meatloaves with BBQ Sauce
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.
Servings: 6
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!
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.
Nutrition
Serving: 1mini meatloaf | Calories: 135kcal | Carbohydrates: 8g | Protein: 20g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 69mg | Sodium: 541mg | Potassium: 315mg | Fiber: 1g | Sugar: 3g | Vitamin A: 2018IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg
Find it online at sugarandsnappeas.com!