I know what you’re thinking… “Mike, you’ve already tried several meatloaf recipes… why do another one?”
Well… this one’s different for two reasons. First, it uses a meat I don’t often cook with – ground turkey. And second, it’s a dish that makes it really easy to manage individual portions (if you’re into that sort of thing, and I know a lot of people are).
I can probably count on one hand how many dishes I’ve cooked using ground turkey. For those who don’t or can’t eat red meat (it’s okay, I don’t judge), ground turkey works well as a substitute for ground beef. But, if you think eating ground turkey is healthier than eating ground beef, you’re in for a surprise. According to a study by the USDA comparing the nutritional value of ground beef and ground turkey, a standard 4-ounce serving of 93/7 ground beef (93 percent meat, 7 percent fat) and a 4-ounce serving of 93/7 ground turkey are almost identical:
Ground beef: 172 calories, 7.9 grams total fat, 3.3 grams saturated fat
Ground turkey: 170 calories, 9.4 grams total fat, 2.5 grams saturated fat
In addition, ground beef has 2.4 grams more protein, slightly less cholesterol, and more iron and zinc.
For those of you who manage the portions of food that you or your family eat, this recipe is perfect to try. Each serving fits into a mini loaf pan (the pan I used will make 8 loaves), making it easy to serve without a fuss (if you don’t have a mini loaf pan, it’s okay; you can just form the loaves by hand). Plus, the novelty of each person having their own miniature meatloaf isn’t lost on kids, who can boast afterwards “I ate a whole meatloaf for dinner!”
Another interesting note is the glaze. It’s a bit different than other meatloaf recipes, as it uses balsamic vinegar and brown sugar with a ketchup base that’s brushed on while cooking and when serving. The glaze has a tangy-sweet taste that will make most people put away the ketchup that typically gets poured on meatloaf (at least here in the South).
And finally, this cooks in about half the time of a regular meatloaf, making it a great choice for a weeknight dinner when everyone’s pressed for time.
Adapted from Fixed on Fresh
Ground Turkey Mini Meatloaf
Description
Individually sized meatloaf made with ground turkey instead of ground beef. A glaze with balsamic vinegar and brown sugar adds a tangy-sweet taste.
Adapted from Fixed on Fresh
Ingredients
Meatloaf
Glaze
Instructions
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Preheat oven to 375 F. In a skillet, melt butter over medium-high heat. Add onion and cook until softened, about 4 minutes. Add thyme and garlic and cook another 1-2 minutes. Remove from heat, spread the onion mixture on a plate to cool for 5-10 minutes, and set aside.
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In a small mixing bowl, make the glaze by combining the ketchup, balsamic vinegar, and brown sugar. Stir until well blended. Set aside.
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In a large mixing bowl combine ground turkey, eggs, breadcrumbs, parsley, salt, pepper, Worcestershire sauce, and the cooked onion mixture. Using hands or two forks, mix together until just evenly blended.
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Divide the meat mixture into eight portions of approximately 5 to 5 1/2 ounces each. If using a mini loaf pan, press a portion firmly into each compartment of the pan. If not, then place each portion onto a baking pan lined with parchment paper, and shape into loaves. Brush glaze over each loaf.
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Place the pan in the oven and bake for 15 minutes. Open the oven and brush more glaze on each loaf, then cook for an additional 10 minutes or until the loaves reach an internal temperature of 150 F. Remove from the oven and let rest for 5 minutes before serving. Top with any remaining glaze if desired.
Servings 8
- Amount Per Serving
- Calories 236kcal
- % Daily Value *
- Total Fat 10.9g17%
- Saturated Fat 3.9g20%
- Cholesterol 131mg44%
- Sodium 313mg14%
- Potassium 468mg14%
- Total Carbohydrate 10.8g4%
- Dietary Fiber 0.6g3%
- Sugars 7.5g
- Protein 24.5g49%
- Calcium 43 mg
- Iron 2 mg
- Vitamin D 200 IU
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Notes
- The original recipe called for fresh thyme and parsley. The conversion factor from fresh to dried herbs is typically 3 to 1, meaning 3 teaspoons of fresh herbs is equal to 1 teaspoon of dried herbs.
- The original recipe called for brushing half of the glaze on the loaves before first placing them in the oven. This is not possible if a mini loaf pan is used, and there will be some glaze left over at the end of cooking. This can be used if desired as a top-coat when serving.
