Life / Food

Mini turkey meatloaves made easy

You'll love these so much it will make you double up and freeze a few for another day.

Maya Visnyei

Double this recipe so you’ve got a few meatloaves to go in the freezer. That’s how much you’re going to love them. 

Ready in 1 hour
Prep time: 15 minutes
Cook time: 45 minutes
Serves 4

• 1 glug of olive oil
• 1/3 cup onion, diced on the fine side
• 1/3 cup celery, diced small
• 1/3 cup carrot, peeled, diced small
• 1 tsp fennel seeds
• 1/2 cup of rolled oats
• 1 1/2 pound of ground turkey
• 1/4 cup ketchup
• 1 egg
• 1/4 cup Parmesan, grated
• 2 Tbsp ketchup
• 1 tsp Worcestershire sauce


1. Preheat oven to 375 degrees F. Warm olive oil in pan over medium heat. Add vegetables and the fennel seeds and allow to soften, 3 to 5 minutes. Remove from the heat and allow to cool a bit.

In a large mixing bowl, combine meat, oats, ketchup, sautéed vegetables, cheese and egg. Mix with clean hands or a fork. Use a 1/3 cup measure to scoop mixture and put it in muffin tin.

In a small bowl, mix 2 Tbsp of ketchup and 1 tsp of Worcestershire sauce. Use a small spoon to smear glaze over mini meatloaves. Pop in oven 40 minutes. The internal temperature for meatloaf should be 160 to 165 degrees F.

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