Mini Pizza Meatloaf (Turkey, 35 Minutes)
This mini pizza meatloaf recipe is a new recipe to try for your kids. It looks appetizing and tastes so good that your kids will surely love.
Equipment
Large mixing bowl
Rimmed baking sheet or mini loaf pan (6- or 12-cavity)
Parchment paper or non-stick cooking spray
Instant-read meat thermometer
Measuring cups and spoons
Ingredients
2 pounds ground turkey - 93% lean, about 900g
2 medium eggs - lightly beaten
1 cup Panko breadcrumbs - 60g- 2 cups pizza sauce - or marinara sauce, divided, 480ml
½ cup Parmesan cheese - grated, 50g
4 cloves garlic - minced
½ teaspoon onion powder
1 teaspoon Italian seasoning
¼ teaspoon red pepper flakes - crushed
1 cup mozzarella cheese - reduced-fat, shredded, 115g- 30 slices turkey pepperoni
1 pinch salt - to taste
1 pinch ground black pepper - to taste
Instructions
- Preheat oven to 375°F / 190°C (170°C fan-forced). Line a rimmed baking sheet with parchment paper or lightly grease a mini loaf pan.
- In a large mixing bowl, combine ground turkey, eggs, Panko breadcrumbs, 3/4 cup of pizza sauce, grated Parmesan cheese, minced garlic, onion powder, Italian seasoning, crushed red pepper flakes, and a pinch of salt and pepper. Mix with your hands or a spatula until just combined — avoid over-mixing, which makes the loaves dense.2 pounds ground turkey, 2 medium eggs, 1 cup Panko breadcrumbs, 2 cups pizza sauce, 1/2 cup Parmesan cheese, 4 cloves garlic, 1/2 teaspoon onion powder, 1 teaspoon Italian seasoning, 1/4 teaspoon red pepper flakes, 1 pinch salt
- Divide the mixture into 10 equal portions (roughly 3.5 oz / 100g each). Shape each into a small loaf and place on the prepared baking sheet, spacing at least 1 inch apart, or press into the cavities of a mini loaf pan, filling each about 3/4 full. Spoon 1 to 2 tablespoons of the remaining pizza sauce over each loaf, then top with 1 to 2 tablespoons of shredded mozzarella and 3 turkey pepperoni slices.2 cups pizza sauce, 1 cup mozzarella cheese, 30 slices turkey pepperoni
- Bake for 20 to 25 minutes, or until the cheese is melted and bubbling and an instant-read thermometer inserted into the centre of a loaf reads 165°F / 74°C. Let rest for 3-5 minutes before serving — this allows the juices to redistribute so the loaves hold their shape when lifted.
Notes
Storage: Refrigerate cooked loaves in an airtight container for up to 4 days. Reheat in a 350°F / 175°C oven for 10-12 minutes.
Freezing: Cool completely, wrap each loaf individually in plastic wrap, then place in a freezer bag. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Substitutions: Ground beef (80/20) or ground chicken work in place of turkey — beef only needs to reach 160°F / 71°C internal temp and will release more fat, so use a rack or drain the pan.
Make-Ahead: Mix and shape the raw loaves up to 24 hours ahead; cover tightly and refrigerate. Add toppings just before baking.
Pro Tip: Mix the pizza sauce into the meat mixture rather than only topping — this distributes flavour throughout the loaf and prevents dry spots in the centre.
Nutrition
Serving: 1servingCalories: 416kcalCarbohydrates: 15gProtein: 42gFat: 21gSaturated Fat: 7gPolyunsaturated Fat: 5gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 197mgSodium: 1020mgPotassium: 691mgFiber: 2gSugar: 4gVitamin A: 741IUVitamin C: 6mgCalcium: 303mgIron: 4mg
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