Mini Turkey Meatloaf Bites
Lean ground turkey mini meatloaves baked in a muffin tin with a smoky glaze, make once and enjoy over the week from fridge or freezer for a classic American protein snack.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Preheat oven to 190°C (375°F) and brush 4 muffin holes with olive oil. In a large bowl, combine 400g ground turkey, 24g panko, 1 egg white, grated onion, tomato paste, Worcestershire, garlic, parsley, smoked paprika, thyme, onion powder, salt, and pepper. Mix gently by hand until just combined.
Bake 1
Divide turkey mixture evenly into 4 greased muffin holes, pressing gently to level. Bake at 190°C for 18–20 minutes until firm and internal temperature reaches 74°C (165°F).
Glaze
While meatloaves bake, whisk together ketchup, brown sugar, apple cider vinegar, smoked paprika, and garlic powder into a glossy glaze. Brush glaze generously over baked meatloaves and return to oven for 5–7 minutes until sticky and caramelized.
Rest and plate
Cool meatloaves in tin for 10 minutes. Run a knife around each and lift onto a cooling rack. Once cooled completely, portion into 2 containers (2 bites each). Refrigerate up to 4 days or freeze up to 60 days. Reheat at 180°C for 5–6 minutes (fridge) or 10–12 minutes (frozen). Serve with baby carrots, celery, or yogurt dip.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.