Mini Meatloaves

Winter 2003, The Essential EatingWell Cookbook (2004)

Your rating: None Average: 4.1 (52 votes)

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.

"Love these!! Very easy to make and taste delicious! "
Mini Meatloaves Recipe

5 Reviews for Mini Meatloaves

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!

great taste, easy to make
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.

Tasted good, healthy

Love these!! Very easy to make and taste delicious!


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!


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.


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