These turkey meatloaves are awesome. They’re tender, packed with vegetables, and individually portioned. These are ideal for packing lunches since they’re conveniently pre-portioned. While the original recipe used zucchini and mushrooms, my version just contained onion, bell peppers, and carrots (just a few of the ingredients from my Hungry Harvest). The vegetables help keep these meatloaves moist, as well as adding extra nutrients, fiber, and helping the ground turkey go further.
While these have a ketchup topping (as most meatloaves do), I didn’t find it necessary since the meatloaves are so moist and flavorful. But the fiancé loved the topping, so it can go either way.
Mini Garden Turkey Meatloaves
Serves 6 (2 mini loaves each)
Adapted from Budget Bytes
- 1 Tbsp olive oil
- 1 onion, diced
- 2 small bell peppers, diced
- 3 garlic cloves, minced
- 3 medium carrots, peeled and grated
- 3/4 tsp salt
- 1/4 tsp ground pepper
- 1 Tbsp Worcestershire sauce
- 1/4 cup ketchup
- 2 large eggs
- 3/4 cup whole wheat panko (or other plain breadcrumbs)
- 20 oz package ground turkey
- 1/2 cup ketchup
- 2 Tbsp brown sugar
- 1 Tbsp apple cider vinegar
In a large skillet, heat olive oil over medium high heat. Add onion and bell pepper, sauté until just beginning to soften. Add garlic and grated carrot, sauté for another couple minutes. Season with salt and pepper. Remove sautéed vegetables to a large bowl to cool.
Preheat the oven to 375°F. Grease a muffin tin with cooking spray and set aside.
To the cooled vegetables, add Worcestershire sauce, ketchup, eggs, panko, and turkey. Mix well, but be careful not to overwork the meat. Divide the mixture into the muffin tin, filling each hole to the top. Bake for 15 minutes.
While the meatloaves are baking, mix together the ketchup, brown sugar, and vinegar. After the first 15 minutes of baking, remove from oven and top with the ketchup mixture. Return to oven and bake for an additional 15 minutes.