I didn’t intend on writing this post but the mini turkey meatloaf I made for April Fool’s Day were so delicious I had to post the recipe. Yes, I’m using a lean meat but it’s still as comforting as ever.
Don’t be fooled turkey meatloaf can be just as delicious and comforting as regular meatloaf. The key is to add layers of flavor. There are several ingredients like ground mustard and fresh parsley in this recipe that help to enhance the flavor making it oh so delicious.
But my secret weapon is worcestershire sauce. It adds an additional depth of flavor that makes you not miss the beef in this dish. You’ve heard chefs talk about “umami.” It’s that combination of anchovy, molasses and vinegar in worcestershire sauce that really gives this dish that extra kick.
Topped with whipped mashed potatoes it could pass for cupcakes with icing. But there’s no fooling around with how delicious this dish is.
Mini Turkey Meatloaf
9 mini meatloaves
- 1 1/4 pounds of ground turkey
- 1 teaspoons salt
- 1/4 teaspoon pepper
- 1/2 teaspoons paprika
- 1/2 teaspoons ground mustard
- 1/4 cup of worcestershire sauce
- 1/4 cup of oat bran
- 1/2 cup bread crumbs
- 1/4 cup of parsley (chopped)
- 1/4 of onion (minced)
- 2 teaspoons ketchup
- 1/4 orange pepper (chopped)
- 1 egg (beaten)
Tools: mixing bowl and cupcake tin
Preheat oven to 350 degrees Fahrenheit.
In a large bowl mix all of the ingredients.
Spray cupcake tin with cooking spray.
Divide mixture among 9 oiled cupcake cups.
Cook for approximately 30 minutes.
The tops should become crisp and the internal temperature should reach 165 fahrenheit.
This sized meatloaf is perfect for packing for lunch. Especially, if you have a bento box. Enjoy.