Mini Meatloaves

Mini Meatloaves

6 Reviews
From: EatingWell Magazine, Winter 2003

Traditional meatloaf is made with ground beef, pork and veal; here we replace the veal with ground turkey for a tender, flavorful and leaner version of the classic. Baking individual portions in muffin tins speeds cooking, standardizes serving size and produces a moist, delicious main dish.

Ingredients 8 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
  • 8 ounces lean ground beef
  • 8 ounces lean ground pork
  • 8 ounces ground turkey breast
  • 1 large egg, lightly beaten
  • ¼ cup quick-cooking oats
  • ¼ cup chopped fresh parsley
  • ¼ cup ketchup, divided
  • 3 tablespoons low-fat milk
  • 1 small onion, chopped ( ¾ cup)
  • ¾ teaspoon salt
  • ⅛ teaspoon freshly ground pepper
  • 1½ teaspoons Worcestershire sauce


  • Active

  • Ready In

  1. Preheat oven to 375°F. Coat 8 muffin cups with cooking spray.
  2. Mix beef, pork, turkey, egg, oats, parsley, 2 tablespoons ketchup, milk, onion, salt and pepper in a large bowl.
  3. Form the mixture into 8 balls and place in the prepared muffin cups. Combine the remaining 2 tablespoons ketchup and Worcestershire sauce and spread about ½ teaspoon over each mini meatloaf.
  4. Place the muffin pan on a baking sheet. Bake the meatloaves until their internal temperature reaches 160°F, 25 to 30 minutes. Pour off fat before serving.
  • Baking individual portions of meatoaf in muffin tins speeds cooking, standardizes serving size and produces a moist, delicious main dish.
  • People with celiac disease or gluten-sensitivity should use oats that are labeled “gluten-free,” as oats are often cross-contaminated with wheat and barley.

Nutrition information

  • Serving size: 1 mini meatloaf
  • Per serving: 210 calories; 12 g fat(4 g sat); 0 g fiber; 6 g carbohydrates; 20 g protein; 15 mcg folate; 88 mg cholesterol; 3 g sugars; 1 g added sugars; 274 IU vitamin A; 4 mg vitamin C; 34 mg calcium; 2 mg iron; 374 mg sodium; 343 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: 2 medium-fat meat

Reviews 6

September 21, 2014
profile image
By: EatingWell User
Delicious! These are a winter staple in our house! I just quadruple the recipe and we freeze them. They are great out of the freezer on those nights you don't want cook or just don't have the time!
February 17, 2014
profile image
By: Linda
even I can make it I am not a very good cook and had in-laws (who are great cooks) staying with me. I didn't have a regular muffin tin so I used mini muffin tins. When they kept getting up to get more even after dinner was put away I knew I had done well! Pros: great taste, easy to make
January 25, 2011
profile image
By: andrea
Tasty and Easy I didn't have mini tins so I made one big one instead. I almost always find meatloaf of any kind to be too bland, so I added Italian herbs and about 1/3 cup of precooked crumbled bacon. It was a bit on the crumbly side, so I probably should have added a bit of milk or egg to compensate for the bacon. Anyway, it was super good! Baked the biggie at 400 for an hour. Pros: Tasted good, healthy
September 08, 2010
profile image
By: EatingWell User
Love these!! Very easy to make and taste delicious!
April 12, 2010
profile image
By: EatingWell User
I made this last night, and it was really great! I added some diced celery to mine, and next time, I might add some other vegetables. Even better for lunch the next day!
March 02, 2010
profile image
By: Tricia Cagle
Another keeper! My husband and kids both devoured their mini meatloaf. I made mine with one pound lean ground beef and 8 ounces lean turkey and added some fresh diced red peppers into the mix. Mine needed to cook a little less time than was recommended so just be sure to keep an eye on them towards the end.
More Reviews