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    Mini Meatloaves

    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.


    • 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 salt
    • 1/8 teaspoon freshly ground pepper
    • 1 1/2 teaspoons Worcestershire sauce


    Step 1
    Preheat oven to 375°F. Coat 8 muffin cups with cooking spray.
    Step 2
    Mix beef, pork, turkey, egg, oats, parsley, 2 tablespoons ketchup, milk, onion, salt and pepper in a large bowl.
    Step 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.
    Step 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.

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