Looking for a healthy, quick and simple weeknight meal? I’ve got you covered with these Mini Turkey Meatloaf Cups. Packed with lean protein and lots of vegetables, they are sure to be a hit.
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I’ve got another weeknight wonder coming in hot today. Mini Turkey Meatloaf Cups are ridiculously easy to make with super accessible ingredients.
You know food that tastes great but doesn’t look the prettiest? That’s totally these turkey meatloaf cups. Not great to look at but still worth sharing.
The ingredient list for this recipe is pretty short and sweet, perfect for weeknights. Ground turkey, an egg, bread crumbs, garlic, Worcestershire sauce, mustard and a handful of spices.
These turkey meatloaf cups are also loaded with lots of fresh vegetables to up the health factor. The recipe includes zucchini and carrots because we almost always have them in the refrigerator and they don’t impart too much flavor which goes over well with my picky kids.
You can use whatever vegetables you have on hand or that your family likes. Finely diced broccoli, bell peppers or yellow squash would be great additions or substitutions as well.
Mini is Better
I chose to make this meatloaf mini for several reasons. First, it makes cooking them way faster, we’re talking 20 minutes. A normal meatloaf can take up to an hour so the mini situation makes them really weeknight friendly.
Second, mini is way more fun and kids are more likely to eat something little and cute. I have experience in the mini meatloaf department so you can trust me.
These are made in a muffin pan. I’ve had this one since I got married (11 years ago) and it’s still going strong. Just lightly spray the pan and portion out the turkey mixture evenly among the muffin cups.
If you have a family of dip and sauce lovers like I do, you could add ketchup, barbecue sauce or even honey mustard to the tops of these before baking. Another option is to bake them plain and serve a sauce on the side for dipping.
These freeze well too making future dinners even easier. If you’re a meal prep kind of person they are a great options for lunches throughout the week. They reheat well and taste just as good the next day. Roast some vegetables while the meatloaf is cooking and you’re set for the week.
Mini Turkey Meatloaf Cups
- 1 medium carrot, peeled and shredded (1/3 cup)
- 1/2 small zucchini, shredded
- 1 lb. ground turkey
- 1 large egg
- 1/2 cup panko bread crumbs
- 2 cloves garlic, minced
- 1 Tbsp. Worcestershire sauce
- 1 Tbsp. yellow mustard
- 1/2 tsp. kosher salt
- 1/4 tsp. black pepper
- 1/2 tsp. onion powder
- Preheat oven to 350 degrees F. Spray muffin pan with nonstick spray. Set aside. In a large bowl, mix together carrots, zucchini, turkey, egg, bread crumbs, garlic, Worcestershire sauce, mustard, salt, pepper and onion powder.
- Use a cookie scoop to evenly divide the turkey mixture between 12 muffin cups. Press down slightly. Bake for 20 minutes. Run a knife around the edges to remove.
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