Mini Turkey Meatloaf

This is the best turkey meatloaf recipe ever! Moist, flavorful, and baked in muffin tins for perfect individual servings. Serve on a bed of warmed marinara sauce and top with sour cream and chopped chives, or with a side of fresh pea shoots. This dish works well for a first or main course.


1 to 1-1/4 lb. ground turkey
2/3 c. Greek fat free plain yogurt
1/4 c. ketchup
1 T. Sriracha sauce
3/4 c. instant potato flakes
1 T. Worcestershire sauce
1/2 tsp. salt
1/2 tsp. ground sage
1/2 tsp. herbes de provence
1/4 tsp. freshly ground pepper
1 leek, chopped
1 celery rib, finely chopped
1 egg, lightly beaten

1/2 c. ketchup
2 tsp. dijon mustard
1 T. packed brown sugar

Sour Cream, Marinara Sauce, Chives, Parsley, Micro Greens, Fresh Pea Shoots

Preheat oven to 375-degrees. In a large bowl mix the meat loaf ingredients. Use an ice cream scoop to drop mixture into muffin tins (makes 12). I sprayed my muffin tins with olive oil first.

In a small bowl mix the topping ingredients and spoon evenly on top of the muffins.

Bake uncovered for 35-40 minutes (place on a larger cookie sheet to catch any drippings while baking). Let stand 5 minutes. Remove from pan. Serve on top of some warmed marinara or tomato sauce, drizzle with sour cream, and top with fresh chopped chives or parsley.