Mini Turkey Meatloaf

When I found these miniature aluminum loaf pans at the dollar store, they were so cute I just had to buy them. I knew I would figure out a way to use them later.

Well, it turns out they were just perfect for mini turkey meatloafs. I simply made a batch of my turkey meatloaf recipe, then instead of using a regular sized bread pan, I stuffed it into six of these tiny disposable loaf pans.

The batch made enough for six mini meatloafs. I cooked off three and froze the other three for another time. Perfect!

I threw the pans away when I was finished with them, but you could clean them and re-use them if you wanted. They were six for $1.50, so I didn’t feel too bad about tossing them, though.

The individual meatloafs were both delightful and delicious. And they are perfect for when you have guests with diet preferences — no onions, for example — because you can make their meatloaf mix separate from the rest. Everybody’s happy!

We almost always have turkey meatloaf rather than the normal kind made with a mixture of ground beef and pork because it’s lower in fat and, in my opinion, there’s almost no difference in flavor once you add the seasonings and smother it in tomato glaze.

I served these mini meatloafs with Rosemary Roasted Red Potatoes, and steamed broccoli crowns.

Mini Turkey Meatloaf

2 lb ground turkey

1 yellow or white onion, diced

1/2 cup bread crumbs

1 egg, slightly beaten

1 TBS Italian seasoning

1 tsp granulated garlic

1 TBS sea salt

1/4 tsp cracked black pepper

For the Glaze

1/2 cup ketchup

1 TBS mustard powder

1 TBS brown sugar

1/2 tsp Worchestershire Sauce

1/4 tsp Tabasco or hot sauce

Preheat oven to 375F. Combine meatloaf ingredients in mixing bowl using your hands. Spray mini aluminum bread pans with pan spray, then stuff them with the meatloaf mix until filling is even with the top of the pan. Cook for about 40 minutes. Meanwhile, stir together glaze ingredients in small bowl and set aside. Remove meatloafs from oven and pour and scrape off the separated fat and gloop on top. Carefully remove them from the pans by inverting them onto a baking sheet, then thoroughly brush each mini meatloaf with glaze. Return to oven and cook until glaze starts to get tacky, about 10 minutes.

Added bonus: Turkey meatloaf is excellent the next day on a sandwich. It can be served cold or heat it up for a minute in the microwave before putting it between two slices of bread.

Programming Note: It’s the start of a new year, so here at Budget Cooking Blog we are launching a new feature. “Wines on Wednesday” will be spotlight inexpensive yet extraordinary wines for under $10/bottle to complement some of the dishes we’ve been cooking. “Wines on Wednesday” also will give tips on how to select the best wines, and how to successful pair wines with food to enhance your dining experience. Look for “Wines on Wednesday” starting this Wednesday on Budget Cooking Blog!

6 thoughts on “Mini Turkey Meatloaf

  1. -We made Turkey meatballs the other day for the first time, and found them to be the same yet quite different from regular meatballs. We were going to try turkey meatloaf next.
    -And at the last restaurant I worked at, we put meatloaf on the menu, and from the pics of yours, we were using the same size pans to cook them off. Ours were the ones we used to cook small bread loaves for the tables, and were the perfect size for personal meatloaf.

    Great idea!

    • Ironically, we almost always have turkey meatballs because my wife is such a low-fat nut. But today I tried traditional beef and pork meatballs and OMG they were so much better! I’m going to write about them later in the week.

      Btw: How did the cheese bread turn out?

      Hey, what was the restaurant you worked at? I used to work for a guy who was a sous chef at Union Square Cafe. It wasn’t that one, was it?

      • The cheese bread came out much better than I thought it would. Didn;t quite get the rise I thought it would, but still, quite tasty.
        We’re already looking through the recipe books for the next baking adventure.

        The last restaurant I worked at was Santa Fe Steakhouse in Queens. It was a theme restaurant, several steps up the scale from Fridays or something like that. We dealt in fresh food, meat, fish, produce (not frozen stuff that was re-assembled). It was very fast-moving – Cooked to order food for a 145 seat dining room, plus bar.
        That was the environment that suited me most. I had cooked in a few upscale hotels and briefly at a private club, but that was never quite to my taste.
        I liked the mayhem of high volume kitchens and more relaxed atmospheres.
        Union Square Cafe is also definitely above my skill level.
        I did pull a few shifts at Mortons on a whim though. That was a decent kitchen…and they had beautiful scallops!

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