Easy Turkey Veggie Mini Meatloaves with Penny Panko

Easy Turkey Veggie Mini Meatloaves with Penny Panko

Mini Turkey-Veggie Meatloaves with Penny Panko

Take your meatloaf up a notch by using ground turkey and Penny Panko! These adorable muffin-sized loaves are sure to be a hit with grown ups and kids alike! Plus, you can double the batch and freeze some for later!

This recipe was adapted from Beth at Budget Bytes. 




  • 1 Tbsp olive oil
  • 1 small onion
  • 1 clove garlic (or ½ tsp minced garlic)
  • 2 medium carrots
  • 1 small zucchini
  • 8oz mushrooms (optional - if omitting, jut use a bit more carrots and zucchini)
  • ¾ tsp salt
  • Freshly cracked pepper
  • 1 Tbsp Worcestershire sauce
  • ¼ cup ketchup
  • 1 large egg
  • ¾ cup Penny Panko
  • 19 oz ground turkey (93% lean)


  • ½ cup ketchup
  • 2 Tbsp brown sugar
  • 2 Tbsp apple cider vinegar


  1. Dice the onion and mince the garlic. Sauté both in a large skillet with 1 Tbsp olive oil over medium heat until soft. Peel the carrots, then use a large holed cheese grater to shred them into the skillet. Cut the ends off the zucchini and shred it into the skillet as well. Continue to sauté over medium heat.
  2. While the onion, garlic, carrots, and zucchini are sautéing, roughly chop the mushrooms. Add the mushrooms to the skillet and season with ¾ tsp salt and a generous dose of freshly cracked pepper. Continue to sauté the vegetables over medium heat until they release all of their moisture and it has evaporated from the bottom of the skillet (no more juices pooling on the bottom of the skillet).
  3. When the vegetables are mostly dry, transfer them to a bowl and let them cool for 5-10 minutes. Begin to preheat the oven to 375 and coat the wells of a muffin tin with non-stick spray.
  4. Once the vegetables have cooled some, add the Worcestershire sauce, ketchup, egg, and breadcrumbs to the bowl. Mix well until evenly combined. Add the ground turkey and use your hands to gently mix it into the vegetable mixture. Avoid over mixing.
  5. Evenly divide the meat mixture between the 12 cups of a muffin tin. Bake the mini loaves in the preheated 375 oven for 15 minutes
  6. While the loaves are baking, mix the tomato glaze. Combine the ketchup, brown sugar, and apple cider vinegar in a small bowl and stir until smooth. (If all you have is ketchup - just use ketchup!) 
  7. Once the loaves have baked for 15 minutes, spoon the glaze over the muffins and let them bake with the glaze for another 15 minutes (these mini loaves will cook 30 minutes total, but if using a loaf pan instead, it will need 45-55 min).
  8. Remove from the oven and allow the loaves to rest for 5 to 10 minutes before carefully running a knife around their outer edges and lifting out of the tin with a fork.
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