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!
- 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
- 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.
- 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.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.