Mini Turkey Meat Loaves Recipe

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These convenient turkey loaves are moist, hearty and loaded with flavor-also, oats, turkey and veggies! Bake ahead and top with cheese before serving-or freeze. Thanks to Janice Christofferson of Eagle River, Wisconsin for the recipe.
TOTAL TIME: Prep: 25 min. Bake: 25 min.
MAKES:6 servings
Healthy Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep: 25 min. Bake: 25 min.
MAKES: 6 servings


  • 1 egg, lightly beaten
  • 1 large onion, finely chopped
  • 1 small sweet red pepper, finely chopped
  • 3/4 cup shredded part-skim mozzarella cheese, divided
  • 1/2 cup plus 6 tablespoons spaghetti sauce, divided
  • 3 tablespoons grated Parmesan cheese, divided
  • 3 tablespoons quick-cooking oats
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 pound lean ground turkey

Nutritional Facts

1 loaf equals 210 calories, 10 g fat (4 g saturated fat), 105 mg cholesterol, 447 mg sodium, 9 g carbohydrate, 2 g fiber, 20 g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch


  1. In a large bowl, combine the egg, onion, red pepper, 1/2 cup mozzarella cheese, 1/2 cup spaghetti sauce, 2 tablespoons Parmesan cheese, oats and seasonings. Crumble turkey over mixture and mix well.
  2. Coat six jumbo muffin cups with cooking spray; fill with turkey mixture. Bake at 350° for 20 minutes; drain.
  3. Top each loaf with 1 tablespoon spaghetti sauce, 2 teaspoons mozzarella cheese and 1/2 teaspoon Parmesan cheese. Bake 5-10 minutes longer or until a meat thermometer reads 165° and cheese is melted. Let stand for 5 minutes before removing from pan. Yield: 6 servings.
Originally published as Mini Turkey Meat Loaves in Light & Tasty December/January 2008, p17

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Reviewed Jul. 27, 2015

"Made these for dinner tonight. I made a few changes, using very lean ground turkey breast, tomato sauce with Italian herbs and a little less than 3 tblsp. of the quick cooking oats. They turned out very good, but needed more salt. Will definitely make again."

Reviewed May. 16, 2010

"I made these a couple of nights ago for my husband and I. I did alter the recipe just a bit by using a bit less mozzarella and egg whites instead of a whole egg. I also sauteed the onion and red pepper prior to mixing it into the meatloaf. We really enjoyed the Italian twist to these and I will absolutely make them again!"

Reviewed Feb. 19, 2010

"This is a great recipe. I made it exactly as written and it was terrific. The "loaves" were the perfect size, too."

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