Mini Meatloaves

Winter 2003, The Essential EatingWell Cookbook (2004)

Your rating: None Average: 4 (74 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

6 Reviews for Mini Meatloaves


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!

Comments (1)


Anonymous wrote 18 weeks 2 days ago

Hello, How do you reheat them

Hello, How do you reheat them from the freezer without them drying out? Thank you!

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!


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