Mini Turkey Pesto Meatloaves

by Karly Wood March 9, 2016

by Karly Wood 936 views

Ahh, dinner. I both love and despise you. I adore you when I’ve planned ahead and have a meal I know will leave my stomach happy. I loathe you when it’s 5 o’clock and I’m at a loss for a recipe and my family is hungry.

If you often feel the same way, then I’ve got a recipe for you! First, let me say that I more often than not find myself in the second category- not having a clue as to what to make for dinner. About a year ago I signed up for a meal planning service and gone are the dread of Sundays, when I have to think about my weekly menu with disdain. I now use eEmeals, a service that’s affordable and has over 30 meal plan types (like Kid Friendly, Paleo, Budget) to choose from. It’s awesome, and if you are interested in trying it out, head here! Now, back to the recipe.

This recipe was inspired by a menu item on my Kid Friendly plan and I wanted to share it with you because my entire family loves it!

Ingredients

1 lb ground turkey

¼ cup Panko breadcrumbs

1 beaten egg

1/3 cup chopped onion

3 TBL basil pesto

2 TBL dried basil leaves

1 cup mozzarella cheese

1/2 TSP salt

Instructions

Preheat oven to 375 and lightly grease a muffin pan.

Add ground turkey, Panko breadcrumbs, beaten egg, onion, basil pesto, dried basil, salt and ¼ cup of mozzarella cheese to large bowl. You can stir initially with a spoon, but this is meatloaf. That means you’ll have to use your hands to mix everything up eventually. Do it. Get your hands dirty. And meaty.

Spoon meatloaf mixture into muffin tin. I had enough to make 11 modest sized mini meatloaves. If you buy a larger amount of turkey (sometimes you can find a 20oz. package), you’ll have even more!

Put in oven and bake for 20-25 minutes, depending on your oven. You basically want to make sure the turkey is no longer pink and cooked through.They will come out looking pretty delicious, in my opinion.

Remove from oven and cover meatloaves with remaining ¾ cups of mozzarella cheese. Put back in over for another 5 minutes until cheese is melted and crispy.

Pull from oven, let sit for about 5 minutes and then enjoy!

This is a great recipe that’s healthy, quick and very simple. It leaves you feeling full and happy- something everyone wants for dinner.

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Karly Wood

Editor at Red Tricycle

I'm a born and bred Southern California native and currently the managing editor at Red Tri. I get to share my life with my husband of 13 years and our beautiful, 5-year old daughter. In my free time you'll catch me cheering for the Dodgers, cooking, baking, reading, crafting and probably watching a little HGTV!