This Mini Turkey Meatloaf sheet pan dinner is for those meat and potato lovers out there! This is a complete meal, all on one sheet pan! You’re going to love this for an easy weeknight meal!
Every time I mention to someone that I have this little recipe website of mine, people always ask for easy recipes. Well luckily for them (and you…and me, actually!), Rachel Cooks is full of easy recipes!
I like to cook, but I also don’t really like to cook. Do you know what I’m saying? I enjoy creating and developing recipes and I really enjoy eating, but on a Thursday evening when I’ve been flying around all day and I’m exhausted? I’d just rather not, you know?
That’s why you’ll find so many quick and easy recipes here. Oh, and I don’t like to do dishes either – enter one pan meals and sheet pan dinners.
I know without a doubt that you guys all feel the same way. With that all said, even though this meatloaf isn’t the most seasonally appropriate, it is going to become one of your favorites for busy weeknights. It doesn’t take long at all to throw together and then it’s almost all hands off. You can help the kids with their homework or throw in a load of laundry while it cooks.
Tip: Choose ground turkey with a 93/7 fat percentage for the best results with this recipe. If you go for the extra-lean ground turkey breasts, your mini meatloaf will be much drier.
To make this recipe even quicker and easier, I use fun “petite” rainbow carrots (got mine from Trader Joe’s – they come already peeled!) and small potatoes so the prep time for the vegetables is minimal. You could, of course, use large potatoes and regular carrots, just make sure to cut them all into approximately equal sizes, and not too large or they won’t cook in time before the mini turkey meatloaves finish cooking.
Make this sheet pan dinner your own
- Make it Whole30 compliant: Use almond meal/flour instead of breadcrumbs, or skip the breadcrumbs completely. Use a Whole30 compliant ketchup (I used Tessamae’s – not sponsored, just love it – it’s sweetened with dates!).
- Use different vegetables: No one says you have to do carrots and potatoes. Try sweet potatoes, radishes (roasted radishes are delish!), green beans, asparagus, or any of your favorites. Keep in mind that green beans and asparagus only take about 10 minutes to roast, so add them at the end.
- Use different breadcrumbs: You can use Italian seasoned breadcrumbs and omit the Italian seasoning. Panko would also work in this recipe, and whole wheat breadcrumbs are always a great idea! I also like to use oats for a gluten-free alternative.
- Try a different kind of ground meat: We love turkey but if you prefer chicken, beef, pork, veal, or a combo, feel free to do it that way! Make sure to keep the fat content relatively low, though, or your vegetables will be cooking in a pool of fat and won’t get nice and golden brown and crisp.
- Cheese is always a good idea! Try mixing 1/2 cup of shredded cheese into your meat mixture for extra flavor and moisture. Cheddar, Parmesan, and mozzarella are all solid choices.
- Looking for a more classic meatloaf? Try this classic meatloaf recipe, made in a loaf pan.
When you guys make these, make sure to share them on Instagram with the hashtag #RachelCooks and/or come back and leave a comment! I want to see what twist you put on them!
More Sheet Pan Dinners
- Roasted Romaine Salad with Crispy Chicken
- Whole30 Chicken Thighs Sheet Pan Dinner with Smashed Potatoes and Green Beans
- Sheet Pan Chicken Fajitas
- Walnut Crusted Salmon Sheet Pan Dinner
- Baked Chicken Parmesan and Broccoli Sheet Pan Dinner
- Sheet Pan Breakfast Tostadas
- Salmon with Tomatoes & Fennel
- Sheet Pan Honey Balsamic Chicken and Vegetables
- Roasted Pineapple with Honey and Pistachios – from Bon Appetit for dessert!
Mini Turkey Meatloaf Sheet Pan Dinner
Ingredients
Meatloaf:
- 1 pound ground turkey (I recommend 93/7)
- 1 small onion, grated or finely minced
- 1 large egg, beaten
- ½ cup ketchup, additional for topping if desired
- ½ cup bread crumbs
- ½ cup minced fresh parsley
- 1 teaspoon Italian seasoning
- ½ teaspoon coarse ground black pepper
- ½ teaspoon kosher salt
Vegetables:
- 1 pound small potatoes, cut in half
- 1 pound carrots, cut into ½ -inch rounds (or whole baby carrots)
- 2 tablespoons olive oil
- ½ teaspoon kosher salt, or to taste
- ¼ teaspoon coarse ground black pepper, or to taste
Instructions
- Preheat oven to 400°F.
- In a large bowl, combine ground turkey, onion, egg, ketchup, Italian seasoning, pepper, salt, and bread crumbs. Mix until just combined (I use my hands). Do not overmix.
- Divide meat mixture into 4 evenly sized mini meatloaves and place on a rimmed sheet pan, 13 x 18 inches.
- Toss the potatoes and carrots with olive oil, salt, and pepper in a clean bowl. Arrange potatoes and carrots around meatloaves in an even, single layer.
- Bake for 20 minutes, stir potatoes and vegetables carefully, and return to oven. Continue to cook for 10 to 15 minutes or until internal temperature of meatloaves registers as 165°F on an instant read thermometer and potatoes and carrots are tender. If desired, top meatloaves with additional ketchup in the last 2 to 3 minutes of cooking time.
- Let cool for 5 minutes before serving.
Notes
- Feel free to substitute vegetables you prefer or have in the fridge. Shorter-cooking vegetables can be added halfway through the total cooking time.
- Any type of ground meat or a combination can be used. Choose meat with a lower fat percentage so the sheet pan meal doesn't get too greasy.
- To make Whole30 compliant: Use almond meal/flour instead of breadcrumbs, or skip the breadcrumbs completely. Use a Whole30 compliant ketchup.
- To make gluten-free: Use oats or oat flour instead of breadcrumbs.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?Share a comment and rating below! I love hearing what you think!
It was easy and delicious! I did substitute Chicago Steak Seasoning from Penzey’s for the Italian Seasoning and added ground turmeric.
So glad you liked it! I appreciate you taking the time to leave a review!
These are so good and easy! The only issue I have is that they look uncooked because of the ketchup. Kind of freaks me out! Lol but I know they’re cooked and they’re delicious. Thanks for sharing!
Hahaha that’s definitely true! Glad you like the recipe, though! Thanks for taking the time to come back and leave a comment!
I first made this on 8/7. I have made it once a week since then. 19 year old, 82 year old and me, 54, we all love it. I have made it with egg plant, potatoes, summer squash, zucchini, beets. My child, 19, who wouldn’t eat eggplant or beets ate it all up. I didn’t have any fresh parsley, so I threw in some dried. I also usually use 20 oz of turkey instead of 16. So delicious.
Oh wow! That makes me so happy! Thank you for taking the time to come back and leave a comment, it means a lot to me!
Any suggestion for an alternative to ketchup? I recently discovered I allergic to tomatoes in different forms…but ketchup does bring the necessary zing to things especially meatloafs. Thanks if you do.
Hi Shenise! So sorry to hear about your allergy, that’s so hard! I would suggest a brown gravy – turkey, chicken or beef would be good. It would add some moisture and flavor that the ketchup adds. If you wanted the “zing” of ketchup, you could try adding a couple teaspoons of vinegar to the meat.
If it’s just ketchup and you can handle other forms of tomatoes (I’m guessing that’s not the case, but maybe this will help others), BBQ sauce or marinara sauce would be good.
This looks so tempting. Surely gonna try the recipe this weekend.
sounds good.