Little individual sized mini turkey meatloaves are a great weeknight dinner. All the flavor and heartiness of your favorite turkey meatloaf, but it cooks in half the time! Topped with a balsamic brown sugar glaze for the perfect hint of sweetness.
PREPARE: Heat the oven to 350˚F. Line a baking sheet with parchment paper and set aside.
SAUTE ONIONS: In a small skillet, melt the butter over medium heat. Add the onions and sauté until they are tender, about 4 minutes. Add the thyme and garlic and stir until fragrant, about 2 minute. Transfer to a plate and spread out to cool for 5-10 minutes.
COMBINE MEATLOAF INGREDIENTS: In a large bowl, combine turkey, eggs, breadcrumbs, parsley, salt, pepper, Worcestershire sauce, and cooled onion mixture. Using your hands, or a spoon, toss together until fully incorporated.
SHAPE THE MINI MEATLOAVES: Divide the meatloaf mixture into eighths, or about 5-6 ounces each (about ¾ cup). Shape them into small loaves. Arrange them out evenly on the prepared pan.
MAKE THE GLAZE: In a small bowl, combine the ketchup, balsamic vinegar, and brown sugar. Brush half the mixture over the top of the meatloaves.
BAKE: Cook the meatloaves in the preheated oven for 15 minutes, add remaining glaze and continue cooking another 5-10 minutes or until the center reads 150˚F with an instant read thermometer
REST AND SERVE: Remove the meatloaves from the oven and let them rest for 5-10 minutes.
MAKE IT PALEO/WHOLE30: Replace the butter with ghee or olive oil, breadcrumbs with almond flour, Worcestershire with coconut aminos, use Whole30 ketchup, skip the brown sugar.