These Mini Turkey and Veggie Meatloaves are a kid-favorite and a great way to sneak in extra nutrition!

Mini Turkey and Veggie Meatloaves {Freezer Meal}

  • Author: Thriving Home
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 25 minutes
  • Yield: 6 1x
  • Category: Dinner
  • Method: Baked
  • Cuisine: American


These Mini Turkey and Veggie Meatloaves are a kid-favorite and a great way to sneak in lots of extra nutrition!


  • 1/2 cup finely chopped onion (about one small onion)
  • 1/2 cup finely chopped carrot (about one carrot)
  • 1/2 cup shredded zucchini (squeeze out excess liquid with hands)
  • Salt
  • Pepper
  • 1 1/4 lbs 99% fat free ground turkey
  • 1 cup panko bread crumbs (or whole wheat panko)
  • 1 egg, beaten
  • 1/2 cup all natural ketchup, divided
  • 1/4 cup chicken broth
  • 1/2 teaspoon garlic powder
  • 2 teaspoons dried parsley, crushed in hand
  • 1/2 teaspoon dried basil, crushed in hand (or dried oregano)


  1. Preheat oven to 425 degrees F. Cover a rimmed baking sheet with foil and place a baking rack over the sheet (baking rack keeps bottoms from burning and allows drippings to fall below.) Grease baking rack generously with cooking spray.
  2. In a saucepan over medium to medium-high heat, sauté vegetables in 1 tablespoon olive oil until soft, about 5 minutes. Lightly season vegetables with salt and pepper to taste while they sauté. Set aside to cool.
  3. In a mixing bowl, using your hands or a wooden spoon, combine cooled vegetable mixture, ground turkey, egg, panko, 1/4 cup ketchup, broth, garlic powder, parsley, basil, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Do not over mix.
  4. Gently scoop out a heaping, loosely packed 1/2 cup of meat mixture for each meatloaf. Gently form into a patty that’s evenly about 1 1/2 inches thick. Do not press down hard on mixture to avoid compacting it. Top each mini meatloaf with about 2 teaspoons ketchup, spreading around on top evenly.
  5. Bake for 25-30 minutes or until the middle is no longer pink.


Freezer Meal Instructions:

To Freeze: Bake and let cool completely. Seal in freezer bag or container, squeezing out all the air. Freeze up to 2 months.

To Prepare: Thaw in refrigerator overnight and reheat in microwave, using a lower power setting, just until warmed through. Or if reheating from frozen, use the defrost setting on the microwave.


  • Serving Size: 1 meatloaf