Ingredients:

  • 1 lb Ground Turkey (93% lean preferred)
  • 1 large Egg, lightly beaten
  • 1/2 cup Plain Breadcrumbs (Panko or standard)
  • 1/4 cup Milk or Broth
  • 1/4 cup Yellow Onion, finely minced
  • 1 Tbsp Garlic, minced
  • 1 tsp Worcestershire Sauce
  • 1/2 tsp Dried Thyme
  • 2 Tbsp Fresh Parsley, chopped
  • 1 tsp Kosher Salt
  • 1/2 tsp Black Pepper
  • 1/4 cup Ketchup (for glaze)
  • 1 Tbsp Brown Sugar, packed (for glaze)
  • 1 tsp Apple Cider Vinegar (for glaze)

Instructions:

  1. Preheat oven to 375°F (190°C). Lightly grease the cups of a standard 12-cup muffin tin.
  2. In a large mixing bowl, whisk together the egg, milk (or broth), and Worcestershire sauce. Add the breadcrumbs, minced onion, and minced garlic, stirring to combine. Let the mixture sit for 5 minutes so the breadcrumbs absorb the liquid.
  3. Add the dried thyme, parsley, salt, and pepper to the binder mixture. Then, add the ground turkey.
  4. Using clean hands, gently mix all ingredients until just combined. Do not overmix.
  5. Divide the mixture evenly into the 8 prepared muffin cups, gently mounding the mixture slightly above the rim.
  6. Bake the meatloaves for 15 minutes.
  7. While baking, prepare the glaze by stirring together the ketchup, brown sugar, and apple cider vinegar in a small bowl.
  8. After 15 minutes, remove the pan from the oven. Brush the top of each mini meatloaf generously with the prepared tangy glaze. Return to the oven and bake for another 15–20 minutes, or until the internal temperature reaches 165°F (74°C).
  9. Remove the pan from the oven and let the Turkey Meatloaves rest in the pan for 5–10 minutes before carefully removing them to a serving platter.