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My miniature version of classic meatloaf is easy to make and always cooks to perfection. Using ground turkey instead of ground beef means this recipe contains just a fraction of the calories and fat of traditional meatloaf. Made with gluten free bread crumbs and a delicious ketchup and brown sugar glaze, each bite is full of flavor! This gluten free meatloaf recipe is healthy, macro friendly and will soon be part of your regular meal prep rotation.
Meatloaf gets a bad rap. Some people think of a gelatinous loaf of meat hated by the picky kids of America. Some people think of the infamous Wedding Crashers quote “MA, the meatloaf!”. I think of a nostalgic recipe that my mom made so well when I was growing up. I tried to replicate her recipe throughout the years but it never seemed to turn out right. Overcooked and dry, overcooked on the outside yet undercooked on the inside, or sometimes swimming in a pool of fat. I decided to create my own gluten free meatloaf version of this traditional recipe.
Baking gluten free meatloaf in miniature balls means each meatloaf cooks through evenly in just 15-17 minutes, instead of 60 minutes like traditional meatloaf. I also love how this recipe is customizable. For example, traditional meatloaf contains diced onions however my husband refuses to eat onions because he does not like the texture. I omit onions from this recipe and increase the amount of onion powder to make up for the taste. If your family likes onions you can add diced onions. If your family likes garlic you can add minced garlic. You get the gist.
INGREDIENTS
- Ground Turkey: I use lean ground turkey (93% lean) in lieu of ground beef. This makes a macro friendly, lighter version of traditional meatloaf. If you prefer you can make this recipe using 1 lb of ground beef.
- Gluten Free Bread Crumbs: The addition of bread crumbs helps to create the “loaf” texture in this recipe and make for a moist & tender meatloaf (I used Ian’s GF Panko).
- Egg: Acts as a binder between all of the ingredients.
- Italian Seasoning: Essential to the flavor of meatloaf.
- Onion Powder: I omit diced onions from this recipe because my family does not like the texture of onions. Instead I increase the amount of onion powder to make up for the absence of real onions. If you would like you can add diced onions and decrease the amount of onion powder used.
- Garlic Powder: Who doesn’t love garlic?
- Salt: Brings out all of the other flavors.
- Pepper: Adds a pop of spice.
For the glaze:
- Ketchup: serves as the base of the glaze. I do not recommend making meatloaf without this glaze. It is so delicious, sometimes I make extra.
- Brown Sugar: Delicious when combined with ketchup and savory flavors in the meat. No, this will not make your meatloaf taste sweet. The glaze is more savory than sweet because of the balanced flavors.
- Yellow Mustard: The acid in mustard is needed to balance the ketchup & brown sugar.
- Ground Mustard: Just a small pinch goes a long way.
- Gluten Free Worcestershire Sauce: Turns this sauce into a savory pairing for meat.
HOW TO MAKE THE BALLS
Start by lining a baking sheet with tinfoil or parchment paper. Since ground turkey is low in fat I recommend spraying the tinfoil with nonstick cooking spray or coat pan with 1-2 tablespoons of olive oil to ensure the balls do not stick. You can also make this recipe using unlined muffin tins (cook time will be the same).
Next, roll the gluten free meatloaf mixture into equal sized balls and place them evenly apart on baking sheet. The mixture should yield between 9-12 balls depending how large you form each ball. Lightly press down on the top of each ball to create a flatter surface area on top. Next, evenly spoon the ketchup glaze on top of each ball until all glaze has been used. Note: My glaze recipe makes a little extra glaze because the glaze is my favorite part. You can decrease if you don’t want as much glaze, however I don’t know why you would!
SERVING
Allow meatloaves to sit for 5 minutes before serving. This recipe is delicious when served with mashed potatoes or rice and roasted vegetables. This recipe would be delicious with my gluten free & dairy free cornbread casserole. Miniature meatloaf balls are also a tasty weekday lunch meal prep option. Store in airtight container for up to 4 days in the refrigerator.
Mini Turkey Meatloaf (Gluten Free)
Ingredients
Meatloaf
- 1 pound ground turkey (I use 93% lean)
- 1/2 cup gluten free breadcrumbs (I use Ian's Panko Style Breadcrumbs)
- 1 egg
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon onion powder (decrease if adding onions)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon Italian herb seasoning
Glaze:
- 1/2 cup ketchup
- 2 tablespoons brown sugar
- 1/4 teaspoon yellow mustard
- 1 pinch ground mustard (just a small pinch goes a long way)
- 1/8 teaspoon gluten free Worcestershire sauce
Instructions
- Preheat oven to 375.
- Line a baking sheet with foil or parchment paper. If using foil, grease with nonstick spray or 1-2 tablespoons of olive oil.
- Add all glaze ingredients to a small bowl and stir to combine. Set aside while you make the meatloaf.
- Add all meatloaf ingredients (not including glaze) in a mixing bowl. Combine ingredients using your hands.
- Roll meatloaf mixture into 1-2 inch balls. Place each ball evenly apart on the pan. This recipe will yield 9-12 miniature meatloaves depending on the size you create.
- Press down on the top of each ball to create a flatter surface area on top for the glaze. The balls should almost look like miniature loaves.
- Using a spoon, scoop a dollop of glaze on top of each meatloaf. Spread the glaze over the entire surface area of the top of the meatloaf. Continue until each meatloaf has the desired amount of glaze.
- Bake at 375 for 15-17 minutes, or until meatloaves are not pink in the center.
- Allow meatloaves to rest for 5 minutes before serving.
Notes
- Store in airtight container in refrigerator for up to 5 days.
- You can use ground beef instead of ground turkey if you prefer.
- I love to make these on Sunday then enjoy them for lunch Monday – Thursday. Each serving contains 24 grams of protein which is perfect for a balanced, macro friendly lunch.
- I do not add raw onions to my meatloaf because my husband does not like onions. Also, leaving onions out makes this recipe much more simple because it does not require any slicing or dicing, or onion crying. If you like onions I would recommend adding 1/4 cup of finely diced onions to this recipe.
