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Mini Meatloaves

Mini Meatloaves
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Traditional meatloaf is made with ground beef, pork and veal; here we replace the veal with ground turkey for a tender, flavorful and leaner version of the classic. Baking individual portions in muffin tins speeds cooking, standardizes serving size and produces a moist, delicious main dish.

Prep: 10 minutes | Cook: 30 minutes | Total Time: 40 minutes
  • 8 ounces
    lean ground beef
  • 8 ounces
    lean ground pork
  • 8 ounces
    ground turkey breast
  • 1 large
    egg, lightly beaten
  • 1/4 cup
    quick-cooking oats
  • 1/4 cup
    chopped fresh parsley
  • 1/4 cup
    ketchup, divided
  • 3 tablespoons
    low-fat milk
  • 1 small
    onion, chopped (3/4 cup)
  • 3/4 teaspoon
  • 1/8 teaspoon
    freshly ground pepper
  • 1 1/2 teaspoons
    Worcestershire sauce
  1. Preheat oven to 375°F. Coat 8 muffin cups with cooking spray.
  2. Mix beef, pork, turkey, egg, oats, parsley, 2 tablespoons ketchup, milk, onion, salt and pepper in a large bowl.
  3. Form the mixture into 8 balls and place in the prepared muffin cups. Combine the remaining 2 tablespoons ketchup and Worcestershire sauce and spread about 1/2 teaspoon over each mini meatloaf.
  4. Place the muffin pan on a baking sheet. Bake the meatloaves until their internal temperature reaches 160°F, 25 to 30 minutes. Pour off fat before serving.
Nutritional Information

Makes: 8 servings
  • Calories209
  • Fat12 g
    • Saturated fat4 g
  • Cholesterol94 mg
  • Carbohydrates5 g
    • Dietary fiber0 g
  • Protein20 g
  • Sodium391 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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