Mini Garden Turkey Loaves (2024)

For the past year or soI’ve been working on the side making step by step photo tutorials for Food.com. Ever since I made this basic meatloaf tutorial, I’ve wanted to make it again and again.I always feel bad for meatloaf because I don’t think its reputation lives up to just how comforting, filling, and delicious it is. Meatloafmay not be pretty, but it’s pretty damn good. And that’s justbasic meatloaf. When you go and add all sorts of goodies, like in these Mini Garden Turkey Loaves, it gets even better.

Because even ground meat is super expensive these days, Idecided to use my favorite “meat extending” trick for this meatloaf. I liketo addequal parts shredded vegetables, beans, or lentils to double the volume of ground meat without doubling the price (see Sloppy Joes Plus). Vegetables, beans, and lentils are not only less expensive than meat, but they also add a considerable amount of flavor, fiber, and other nutrients to the mix. For these Mini Garden Turkey Loaves, I went the vegetable route, and added a medley of sautéed onion, garlic, carrots, zucchini, and mushrooms.SO much flavor!

I also opted to make this loaf into single serving sized muffins instead of a whole loaf. Why? A) Automatic portion control and B) they bake faster. One of the only things I dislike about normal meatloaf is that it takesso long to bake. Breaking it up into smaller pieces helps it bake in about half the time. The only down side is that unlike baking it open on a sheet pan, the little muffin tins hold in the juices and that can make them extra moist and delicate. Extra moisture is great for flavor, but bad for keeping themin one piece. So, we just have to be extracareful and cook out most of the vegetable moisture beforehand. As long as you make sure to do that, you’ll have tasty little garden turkey loavesthat you can keep in the freezer for a quick re-heatable dinner later. Win!

See this recipe used in my weekly meal prep.

Step by Step Photos

Start with this mix of vegetables: one small onion, one clove of garlic, two carrots, one small zucchini, and an 8 oz. package of mushrooms. I bought these baby portobellos because they were on sale for $1.79, but white button mushrooms, which are generally less expensive than portobellos, would do just as well.

Dice the onion and mince the garlic. Begin to sauté them in a large skillet with 1 Tbsp olive oil over medium heat. Sauté them until the onion are soft and transparent.

Peel the two carrots, then use a large holed cheese grater to grate them right into the skillet. Cut the ends from the zucchini, then grate it into the skillet as well. Continue to sauté the vegetables over medium heat.

Roughly chop the mushrooms into small-ish pieces. Smaller pieces will also help the meat loaves hold together.

Add the chopped mushrooms to the skillet, then season with 3/4 tsp salt and some freshly cracked pepper. The salt will help draw the moisture out of the vegetables and you’ll begin to see it pooling on the bottom of the skillet. Keep sautéing until that moisture evaporates away and the skillet becomes dry. This is very important to keep the meat loaves holding together in one piece.

Transfer the sautéed vegetables to a large bowl and let them cool off slightly. It’s okay for them to be warm, just not so hot that they cook the egg. Once they’ve cooled a bit and stopped steaming, add 1 Tbsp Worcestershire sauce, 1/4 cup ketchup, 1 large egg, and 3/4 cup plain breadcrumbs.

Also, begin to preheat the oven to 375 degrees and coat the wells of a muffin tin with non-stick spray.

Mix all the ingredients together very, very well. This is your opportunity to get the egg and seasoningevenly distributedbefore adding the meat (because you don’t want to over mix the ground meat).

Finally, add a 19oz. package of 93% lean ground turkey to the bowl. If you use a higher fat content ground meat it may affect how well the loaveshold together because that fat will be trapped in the muffin tins instead of draining away like meatloaves that are cooked on a baking sheet.

Use your hands to gently mix the ground meat into the vegetable mixture until everything is even and no large chunks of ground meat remain. Divide the mixture between the 12 cups of a muffin tin. Pop the filled muffin tin in the preheated 375 degree oven and bake for 30 minutes (glaze will be added at the 15 minute mark).

While the loaves are baking, mix together the tomato glaze. Combine 1/2 cup ketchup, 2 Tbsp brown sugar, and 2 Tbsp apple cider vinegar in a small bowl until smooth.

When the loaves are 15 minutes into their 30 minute baking time, pull them out and spoon the glaze over each one.

Like this. Just a little on top of each one. Then pop them back in the oven for the remaining 15 minutes of the cook time.

And after about 30 minutes of total baking, themini garden turkey loaveswill be cooked through, juicy, and delicious! Let them rest for 5-10 minutes before trying to remove them from the tin. Run a knife around the outside of each one to loosen it, then use a fork to carefully lift it out of the tin.

And then enjoy your healthier and delicious “comfort” food! (recipe for the mashed potatoes coming SOON!)