These mini turkey meatloaves bring a familiar dinner to the table without breadcrumbs. Egg and Parmesan help hold them together, while green beans roast on a separate pan. Smaller loaves cook faster than one large loaf and are easy to portion for leftovers.
Tips for mini turkey meatloaves
Use 93% lean ground turkey rather than extra-lean turkey for a less dry result. Grate the onion finely so it softens as the loaves cook. Mix gently and stop when everything is combined. Frozen green beans work too; roast from frozen on a separate pan and allow extra time. A different meat or cheese changes the estimate.
Helpful equipment: a instant-read thermometer. Check the size and features for your kitchen before buying.
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Makes 4 servings. One serving: 2 mini meatloaves plus one-quarter of the green beans and pan juices. Prep 15 minutes; cook 30 minutes; total elapsed time 45 minutes.
Mini Turkey Meatloaves with Roasted Green Beans
Ingredients
- 1 1/2 lb 93% lean ground turkey raw
- 1 large egg
- 1/2 cup grated Parmesan about 1 1/2 oz
- 1/2 cup onion finely grated
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 2 cloves garlic minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 lb green beans trimmed
- 1 tbsp olive oil
Instructions
- Heat the oven to 400°F. Line two rimmed sheet pans with parchment. Keep raw turkey and its utensils separate from ready-to-eat foods.
- Mix turkey, egg, Parmesan, onion, tomato paste, oregano, garlic, salt and pepper gently in a bowl. Shape into eight equal oval loaves, about 3 inches long and 1 inch thick, spaced on one pan.
- Toss the green beans with all the olive oil on the second pan. Roast both pans for 22–30 minutes, rotating their positions halfway through. Start checking beans at 18 minutes and remove when tender.
- Check several loaves in the center with a thermometer; all must reach 165°F. Continue cooking any cooler loaves. Serve two loaves with one-quarter of the beans and juices.
Storage and meal prep
Cool leftovers promptly in shallow containers and refrigerate within 2 hours, or 1 hour above 90°F. Keep at 40°F or below for 3–4 days; reheat to 165°F. Freeze cooked loaves separately from the beans for up to 2–3 months for best quality, then thaw in the refrigerator.
More practical ideas
Try turkey shepherd’s pie for another option. See our meal prep guide for more help.
About the nutrition
Estimated nutrition includes every listed ingredient divided into 4 equal servings. Brand substitutions and extra sides change the result. This development draft has not been kitchen-tested.