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Mini Turkey Meatloaves

Loaded with lots of savory mushrooms and fresh garlic along with a bit of chili sauce, these Mini Turkey Meatloaves are super moist and unbelievably good! Served with a side of perfectly roasted potatoes and asparagus this quick and easy recipe is an amazing all-in-one meal!  

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr 5 mins
Servings: 6
Calories: 472 kcal
Course: Main Course , Dinner
Cuisine: American

Ingredients

Turkey Meatloaves
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 large onion chopped
  • 3 cloves garlic minced
  • 12 ounces mushrooms finely chopped
  • 2 tablespoons chicken broth low sodium
  • 1 teaspoon soy sauce low sodium
  • 2 pounds ground turkey
  • 1 teaspoon salt or to taste
  • 1 teaspoon black pepper or to taste
  • 1 tablespoon Chili garlic sauce
  • ½ cup fresh parsley chopped
  • ½ cup ketchup
Veggies
  • 2 pounds potatoes such as Yukon gold, cut in 2 inch pieces
  • 1 pound asparagus ends trimmed
  • 2 tablespoons olive oil
  • 1 teaspoon onion powder
  • ½ teaspoon garlic powder
  • 1 teaspoon Italian seasoning

Instructions

    Cup of Yum
  1. Bring a large pot of water to a boil. Add the cut-up potatoes and cook for about 10 minutes or until the outside is soft but still raw inside. Drain and set them aside.
  2. Preheat the oven to 350°F (176°C).
  3. Heat the olive oil and butter over medium heat in a large skillet. Add the onion and cook for 5 minutes until it's soft and translucent. Next, add the garlic and mushrooms and cook for another 3 to 5 minutes or until the mushrooms begin to release moisture. Add the soy sauce and chicken broth and cook for another 7 minutes. Add the parsley and cook for an additional 2 minutes. Allow the mixture to cool for 5 minutes.
  4. In a large bowl, add the ground turkey, salt, pepper, chili garlic sauce mushroom mixture. Use a large spoon or your clean hand to mix everything together until fully incorporated.
  5. Divide the mixture into 6 equal portions, form them into mini meatloaves, and then place them on one side of a large baking sheet.
  6. Add the parboiled potatoes to a large bowl and drizzle them with a bit of olive oil, sprinkle them with the garlic powder, onion powder, Italian seasoning, salt, and black pepper. Toss everything together until the potatoes are coated with oil and seasonings. Place the potatoes on the other side of the baking sheet.
  7. Use the same bowl to repeat the process to season the asparagus and then place them on the baking sheet too.
  8. Transfer the baking sheet to the preheated oven and bake for 30 minutes or until the turkey meatloaves are cooked through. 5 minutes before the meatloaves are done, carefully brush them with the ketchup or your favorite BBQ sauce, then finish baking them. To be considered done, the meatloaves must have reached an internal temperature of at least 165°F (74°C) when checked with a digital cooking thermometer. 

Notes

  • It may be tempting to just toss the potatoes on the pan, but they will not be fully cooked after 30 minutes in the oven. Parboiling is a super easy step that takes minimal effort.
  • For even cooking all the turkey meatloaves must be about the same size. If not, some of them may come out overcooked and others undercooked. 
  • For food safety, to make sure your mini turkey meatloaf is fully cooked you will want to use an instant-read digital meat thermometer to ensure it has reached at least 165°F (74°C). 
  • These meatloaves will keep in the refrigerator for up to 4 days in an airtight container or in the freezer for up to 3 months when double-wrapped in plastic wrap.
  • Parboil the potatoes. It may be tempting to just toss the potatoes on the pan, but they will not be fully cooked after 30 minutes in the oven. Parboiling is a super easy step that takes minimal effort.
  • Same size meatloaves. For even cooking all the turkey meatloaves must be about the same size. If not, some of them may come out overcooked and others undercooked. 
  • Temp the meatloaf. For food safety, to make sure your mini turkey meatloaf is fully cooked you will want to use an instant-read digital meat thermometer to ensure it has reached at least 165°F (74°C). 
  • These meatloaves will keep in the refrigerator for up to 4 days in an airtight container or in the freezer for up to 3 months when double-wrapped in plastic wrap.

Nutrition Information

Serving 1serving Calories 472kcal (24%) Carbohydrates 41g (14%) Protein 43g (86%) Fat 17g (26%) Saturated Fat 5g (25%) Polyunsaturated Fat 2g Monounsaturated Fat 9g Trans Fat 0.2g Cholesterol 93mg (31%) Sodium 836mg (35%) Potassium 1565mg (45%) Fiber 7g (28%) Sugar 10g (20%) Vitamin A 1261IU (25%) Vitamin C 45mg (50%) Calcium 71mg (7%) Iron 5mg (28%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 472

% Daily Value*

Serving 1serving
Calories 472kcal 24%
Carbohydrates 41g 14%
Protein 43g 86%
Fat 17g 26%
Saturated Fat 5g 25%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 9g 45%
Trans Fat 0.2g 10%
Cholesterol 93mg 31%
Sodium 836mg 35%
Potassium 1565mg 33%
Fiber 7g 28%
Sugar 10g 20%
Vitamin A 1261IU 25%
Vitamin C 45mg 50%
Calcium 71mg 7%
Iron 5mg 28%

* Percent Daily Values are based on a 2,000 calorie diet.