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+ servings
Mini Stuffed Turkey Meatloaves
Prep Time
20 mins
Cook Time
35 mins
Total Time
55 mins
Servings: 6 -8 mini meatloaves
Author: Mary Ann Dwyer
  • 1 Tbsp. olive oil
  • 1 1/2 cups yellow onion finely chopped
  • 4 cloves garlic minced
  • 1 tsp. kosher salt
  • 1/2 tsp. ground black pepper
  • 2 tsp. Italian seasoning I use Mrs. Dash Italian seasoning
  • 1/4 cup chopped fresh parsley plus extra for top of meatloaves
  • 4 Tbsp. tomato sauce plus extra for top of meatloaves
  • 1 cup Italian panko bread crumbs plus extra for top of meatloaves
  • 1/3 cup whole milk
  • 1/3 cup grated parmesan cheese
  • 1 large egg lightly beaten
  • 1 large egg white lightly beaten
  • 1 1/4 lb. ground turkey
  • 2 cups baby spinach packed
  • 1 12 oz. jar roasted red peppers cut into strips
  • 10 oz. fresh mozzarella sliced then halved
  1. Preheat oven to 400 degrees.
  2. Spray mini loaf pan with non-stick cooking spray. Place mini loaf pan on baking sheet. Set aside.
  3. Heat oil in skillet over medium heat. Add onions and garlic and cook, stirring often, until softened, about 3-4 minutes.
  4. Add salt, pepper and Italian seasoning and continue to cook for 5 more minutes.
  5. Stir in parsley and tomato sauce. remove from heat and let cool.
  6. In large bowl, combine bread crumbs and milk and let stand for 5 minutes.
  7. Stir in grated parmesan cheese, egg, egg white, cooled vegetables and turkey meat.
  8. Mix well with your hands.
  9. In each loaf well place some of the turkey mixture, followed by a few spinach leaves, roasted pepper strips, fresh mozzarella slices then top with more of the turkey mixture.
  10. Top each mini meatloaf with a tablespoon of tomato sauce, a sprinkle of panko bread crumbs and parsley.
  11. Bake at 400 degrees for 30-35 minutes or until internal temperature registers 170 degrees.