Easy Turkey Veggie Mini Meatloaves with Penny Panko

Mini Turkey-Veggie Meatloaves with Penny Panko: A Fun Twist on a Classic!

Let’s whip up some adorable Mini Turkey-Veggie Meatloaves featuring our favorite secret ingredient—Penny Panko!

These muffin-sized delights are perfect for both kids and adults, and guess what? You can double the batch and stash some away in the freezer for those busy nights. Let’s dive in!

Ingredients You’ll Need

For the Loaves:
- 1 Tbsp olive oil
- 1 small onion, diced
- 1 clove garlic (or ½ tsp minced garlic)
- 2 medium carrots, shredded
- 1 small zucchini, shredded
- 8 oz mushrooms (optional)
- ¾ tsp salt
- Freshly cracked pepper
- 1 Tbsp Worcestershire sauce
- ¼ cup ketchup
- 1 large egg
- ¾ cup Penny Panko (the secret ingredient!)
- 18 oz ground turkey (93% lean)

For the Glaze:
- ½ cup ketchup
- 2 Tbsp brown sugar
- 2 Tbsp apple cider vinegar

Instructions: 
1. Sauté It Up! Start by heating that olive oil in a large skillet over medium heat. Toss in the diced onion and minced garlic, letting them sizzle until they’re nice and soft.

2. Veggie Time! Peel and shred those carrots, then grate the zucchini right into the skillet. If you’re using mushrooms, chop them up and add them in. Season with salt and a generous sprinkle of freshly cracked pepper. Keep sautéing until everything is deliciously tender and most of the moisture has evaporated.

3. Cool It Down! Once the veggies are looking good, transfer them to a bowl and let them cool for about 5-10 minutes. Meanwhile, preheat your oven to 375°F and spray a muffin tin with non-stick spray—no sticking allowed!

4. Mix It All Together! After the veggies have cooled, add Worcestershire sauce, ketchup, egg, and Penny Panko to the bowl. Mix it all up until it’s evenly combined. Now, gently fold in that ground turkey. Remember, no one likes overmixed meat!

5. Muffin Time! Evenly divide the turkey-veggie mix into the muffin tin (12 cups total). Pop into the oven for 15 minutes.

6. Make the Glaze! While the mini loaves are baking, whisk together ketchup, brown sugar, and apple cider vinegar in a small bowl. If you’re running low on ingredients, no worries—just use ketchup!

7. Glaze and Bake Again! After 15 minutes, take the loaves out and spoon that delicious glaze over the top. Bake for another 15 minutes (that’s a total of 30 minutes in the oven). If you decide to use a loaf pan instead, you’ll need to bake for 45-55 minutes.

8. Cool and Serve! Let the loaves rest for 5-10 minutes. Then, carefully run a knife around the edges and lift them out with a fork.

And there you have it—tasty, adorable, and packed with veggies! These Mini Turkey-Veggie Meatloaves are bound to be a hit at your dinner table.

Enjoy every bite, and as always, Stay Cheesin’!

*Recipe inspired by the amazing Beth at Budget Bytes. For more yummy recipes and tips, check out piedmontpennies.com