Description
These Cauliflower Rice + Turkey Mini Meatloaves are a healthy and flavorful twist on traditional meatloaf. Made with ground turkey, Italian seasoning, and nutritious cauliflower rice, these mini meatloaves are perfect for meal prep or a quick weeknight dinner. They bake in a muffin tin for perfectly portioned servings and pair wonderfully with roasted vegetables or a fresh salad.
Ingredients
Main Ingredients
- 1 pound ground turkey
- ½ tablespoon Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 ½ cups riced cauliflower (if using frozen, defrost first and drain off extra liquid)
- ⅓ cup finely chopped fresh parsley
- ½ teaspoon kosher salt
- ½ cup Panko breadcrumbs
- 2 teaspoons Worcestershire sauce
- 1 large egg
Instructions
- Preheat Oven: Preheat your oven to 400℉ and grease a 6-hole muffin tin with a little oil to prevent sticking or use muffin tin liners for easier cleanup.
- Combine Ingredients: In a large bowl, combine ground turkey, Italian seasoning, garlic powder, onion powder, riced cauliflower, chopped parsley, kosher salt, Panko breadcrumbs, Worcestershire sauce, and the egg.
- Mix Thoroughly: Using freshly washed hands, mix all the ingredients until well blended. You may use a spoon if preferred, but hands usually mix everything more thoroughly and evenly.
- Portion the Meat Mixture: Divide the meat mixture evenly between the 6 compartments of the prepared muffin tin, pressing down gently to form mini meatloaves.
- Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the meatloaves are fully cooked and an internal temperature thermometer reads 165℉.
- Serve and Store: Enjoy the mini meatloaves warm, paired with roasted vegetables, a side salad, or cooked rice/quinoa. Allow leftovers to cool completely before transferring to an airtight container. Store in the refrigerator for up to 3 days or freeze for up to a month.
Notes
- Make sure to defrost and drain frozen cauliflower rice thoroughly to avoid excess moisture in the meatloaves.
- If you don’t have a food thermometer, cut into a meatloaf to verify there’s no pink inside and juices run clear.
- Using muffin tin liners can make cleanup easier and prevent sticking.
- Feel free to swap Panko breadcrumbs with gluten-free breadcrumbs if needed.
- These mini meatloaves can be reheated in the microwave or baked in the oven until warmed through.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American