Looking for a quicker way to make meatloaf? This healthier Italian meatloaf recipe is made with ground turkey, topped with marinara sauce and stuffed with mozzarella cheese! Baked with potatoes and vegetables this easy mini turkey meatloaf makes a great meal prep option, too!
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Do you love meatloaf, but not the time it takes for it to bake? I’ve got a tasty solution for you! This simple, healthy mini turkey meatloaf recipe!
This sheet pan meatloaf is baked together with vegetables and potatoes for a super simple, healthy dinner option. Because the meatloaves are in mini form, they don’t take as much time to cook! Also, because everything cooks on one pan, there is less clean up as well!
These mini turkey meatloaf is made with marinara sauce, Italian seasoning and stuffed with mozzarella cheese! This Italian Meatloaf recipe also makes for a great meal prep option when you want to have lunches or dinners pre-made.
Here’s how to make this quick and easy Italian Meatloaf recipe:
What you’ll need for this mini turkey meatloaf:
- Ground turkey (93% is best to keep the meatloaf moist)
- Dried, minced onion
- Italian seasoning
- Garlic salt
- Marinara sauce (look for a no sugar added sauce)
- Worcestershire sauce
- Mozzarella cheese sticks
For the vegetables and potatoes:
- Red potatoes
- Broccoli florets
- Olive oil
- Italian seasoning
- Garlic salt
For exact ingredient amounts and full recipe instructions be sure to scroll down to the bottom of the post for the recipe. Thanks!
First, you’ll begin by mixing together your meatloaf. This comes together quickly and easily.
Once you have mixed the meatloaf mixture, you’ll form the mini meatloaves. For each mini meatloaf, you’ll need about 3/4 cup of meat mixture. Form into an oval shape the size of your palm, then add a 1/2 stick of mozzarella cheese to the center.
Enclose the cheese with the meat, covering the cheese entirely. Place on the sheet pan, seam-side down.
Ingredient Substitutions and Recommendations:
- Ground Beef for Turkey – you can definitely substitute ground beef. I would recommend going with a 7-10% fat content to ensure the meatloaf remains moist while cooking.
- Shredded mozzarella cheese instead of cheese sticks. Shredded cheese is a little harder to keep inside the meatloaf, but the flavor will be just as good. Cheese sticks are nicely uniform and keep their shape.
- Bread crumbs instead of oatmeal for binding. I like using oatmeal, as it is a little healthier than bread crumbs. If using bread crumbs, keep an eye on the ingredient list for undesirable ingredients (oils, added salt, other fillers and preservatives.)
For exact ingredient amounts and full recipe instructions be sure to scroll down to the recipe at the bottom of the post. Thanks!
Once the mini meatloaves have been formed, they can go right onto the sheet pan.
In a mixing bowl, toss together your broccoli, carrots and red potatoes. Add the olive oil, Italian seasoning and garlic salt, and stir together to coat.
Add the vegetable and potato mixture onto the sheet pan. It’s now ready to go into the oven!
Frequently asked questions about making meatloaf:
The likely reason your meatloaf falls apart is because there is not enough binding. Eggs and oatmeal are a good binding for a meatloaf to hold its shape. Another reason the meatloaf falls apart is because it has baked too long, and has overcooked and dried out.
I recommend quick cooking or old fashioned oatmeal. It’s a heathier option to breadcrumbs. You can also use crushed crackers, pretzels, chips or cereal. These are less healthier and will add additional, unnecessary ingredients to your meatloaf. (additives, preservatives, salt and sugar)
The meatloaf will likely not keep its shape and be rather “loose.” To remedy this, add some additional binding, like oatmeal to absorb some of the moisture and hold it together. A good rule of thumb is to use one egg for every pound of meat used.
First, don’t overcook the meatloaf. Use an instant-read thermometer. Once the meat reaches an internal temperature of 160, it is done. When you take it out of the oven, let the meatloaf rest for 5-10 minutes before cutting – this will also help retain moisture. Also, use a meat with some fat 7-10%, and be sure to use binding – eggs and oatmeal to help the meatloaf retain its shape and moisture.
Halfway through cooking, remove the sheet pan meatloaf and vegetables from the oven. Top the mini turkey meatloaf with the reserved marinara sauce – about 2 tablespoons per meatloaf.
Finish baking the meatloaf and vegetables. Once done, let the meatloaf rest for 5-10 minutes before serving. This will help retain the juices and keep the mini turkey meatloaf moist.
Check out these other resources for health and wellness:
- Looking to get started meal prepping? Check out my post for Healthy Meal Prep Ideas for the Week
- Ready to finally get back on track with your health and weight loss goals? My 90-Day Healthy Habits Journal is the perfect tool to keep you organized and focused!
- Looking to set some goals for yourself to be your healthiest, best self? Check out these 5 Key Components to Goal Setting for Health
If you loved this Italian meatloaf recipe, check out some of these other similar posts:
- 1.3 lbs. ground turkey (93% - 90% lean ground turkey)
- 1 c. marinara sauce, divided
- 1/2 c. dry oatmeal
- 1 egg
- 1 Tbsp. Worcestershire sauce
- 1 Tbsp. dried, minced onion
- 1 1/2 tsp. Italian seasoning
- 1/2 tsp. garlic salt
- 1/2 tsp. pepper
- 2 mozzarella cheese sticks, cut in half
Vegetables and Potatoes:
- 1 lb. red potatoes, cut into small pieces
- 2 c. broccoli florets
- 2 c. carrots, sliced
- 1 Tbsp. olive oil
- 1/2 tsp. Italian seasoning
- 1/2 tsp. garlic salt
- Preheat oven to 375 degrees.
- In a mixing bowl, combine the ground turkey, oatmeal, 1/2 cup of the marinara sauce (reserving the other 1/2 cup for topping), Worcestershire sauce, egg, dried onions, Italian seasoning, garlic salt and pepper. Stir until all ingredients are well combined. Try not to overmix.
- Divide mixture into 4 equal parts. Using your hands, form each mini meatloaf into an oval. Place a 1/2 of a mozzarella cheese stick into the center of the meatloaf, and then enclose the cheese with the meat. Place each mini meatloaf on a sheet pan.
- In a separate bowl, add the potatoes, broccoli and carrots. Coat with the olive oil and add the Italian seasoning and garlic salt. Stir together to coat. Pour the vegetable mixture onto the sheet pan with the mini meatloaves.
- Bake at 375 for 20 minutes. Remove from oven and top each meatloaf with the remaining marinara sauce, about 2 tablespoons per meatloaf. Return pan to oven and bake for another 15 minutes.
- Remove from oven and let rest for 5-10 minutes before serving.
- Store any leftovers in an airtight container and refrigerate. Will keep for up to 7 days.
- Want to bake as ONE meatloaf? Form meatloaf and add cheese to center. Enclose cheese into center of meat. Bake for 50-55 minutes or until internal temperature reaches 160 degrees.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 703Total Fat: 36gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 215mgSodium: 1059mgCarbohydrates: 48gFiber: 10gSugar: 10gProtein: 49g