Easy Mini Turkey Meatloaf Bites (Ina Garten-Inspired Recipe)

Individual turkey meatloaves are juicy, flavorful, and ready much quicker than a traditional loaf! These perfectly portioned, flavorful bites are light on calories but big on taste.

I had NO idea meatloaf was such a widely debated food group until yesterday.

After sharing on my Instagram Stories that I was having a (slightly odd, sure) pregnancy craving for meatloaf, BOY, did I stir up some thoughts lol! Very divided thoughts came in left and right about absolutely loving—or passionately hating—little old meatloaf. Now sure, the name is… off-putting, to say the least. I get it. But if you think about what meatloaf is, it’s really just a bigger, lighter, juicier burger. Am I wrong??

I’d like to think that most people who give meatloaf a chance end up enjoying it—especially these individual meatloaf bites—not to brag, but they are SO easy to make, lighter on the waistline (thanks to the turkey meat and their pre-portioned size), are super rich in flavor, and cook way faster than traditional meatloaf. Plus, I based my original recipe off of Ina Garten’s, and she can really do no wrong. Please enjoy!

More turkey recipes! Juicy Ricotta Turkey Meatballs, Bell Pepper Turkey Melts, Turkey Cheeseburger Salad, Taco Seasoned Tex-Mex Turkey Burgers.

What makes these mini turkey meatloaf bites so good?

Okay, here’s the deal—these little meatloaf bites are seriously delicious. Lean ground turkey is the base, but the secret sauce? It’s all about sautéed onions and mushrooms with a splash of balsamic vinegar. It adds just the right amount of savory flavor, keeping things juicy and flavorful without turning greasy or heavy. Trust me, it’s chef’s kiss good.

And yes, I could have used a muffin pan, but hear me out: baking them on a baking sheet gives you those perfectly crisp edges while the inside stays tender and moist. Plus, they cook faster than a traditional loaf, which means less waiting and more eating. Win-win, right?

Ingredients you’ll need:

• 1 tbsp. oil
• 1 yellow onion diced finely
• 1 cup sliced baby bella mushrooms, chopped finely
• 2 tbsp. balsamic vinegar
• 1 lb. ground turkey lean, not extra lean
• 1 egg
• 4 tbsp. ketchup  I use good ole Heinz
• 2 tbsp. Worcestershire sauce
• 1 tsp. kosher salt
• 1/2 tsp. black pepper
• 1/2 cup Italian bread crumbs
• extra ketchup for drizzling

Here’s how you’ll make my meatloaf bites:

1. Preheat the oven to 400ºF. Line a baking sheet with foil and spray it with cooking spray.
2. In a medium sauté pan, heat oil over medium heat. Add diced onions and chopped baby bella mushrooms, stirring to coat. Cook for 5-6 minutes or until softened. Add balsamic vinegar, reduce heat to medium-low heat, and simmer for 1-2 more minutes. Remove from heat.
3. In a large mixing bowl, break up the egg with a fork. Add ketchup, Worcestershire sauce, salt, and pepper, and mix until combined.
4. Add ground turkey, the cooled onion mixture, and breadcrumbs to the bowl. Mix gently with a fork or clean hands, being careful not to overmix.
5. Shape the meatloaf mixture into 5-6 potato-shaped mini loaves, about the size of your palm, and place them on the prepared baking sheet. Drizzle each with a little extra ketchup.
6. Bake for 30 minutes or until the internal temperature reaches 165ºF. Let cool slightly before enjoying. 

So simple, and you’ll love the leftovers—if you even have them! I hope you enjoy this recipe!

Savvy tips!

• Don’t Overmix the Meat Mixture: Mixing too much can turn these little guys dense and dry. Combine everything just until it holds together, and you’re good to go.
• Use Lean Ground Turkey: Lean ground turkey gives you that perfect balance—juicy but not greasy. The lean ground turkey adds a lot of flavor and keeps the calorie count lower.
• Customize with Veggies: If you like a little extra, toss in finely chopped carrots, bell peppers, or spinach. Just keep the pieces small so they cook through evenly.
• Pair with the Right Sides: Serve these mini meatloaves with mashed potatoes, green beans, or roasted sweet potatoes for a simple, cozy meal that works any night of the week.
• Meal Prep: These store well! Make a batch, wrap each one individually in plastic wrap, then pop them into an airtight container in the fridge. They reheat beautifully, making them just as tasty the next day—perfect for an easy lunch or dinner ready for a few days!

Sides to make it a meal!

• Creamy Mashed Cauliflower
• Honey Balsamic Roasted Carrots With Feta
• Delicious Garlic Parmesan Hasselback Potatoes
• Easy Cacio e Pepe Brussels Sprouts

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