Turkey Mini Meatloaves

topped with Tzatziki Dip


I love love LOVE this recipe, the flavours are out of this world.

Growing up meatloaf was not a thing; maybe it’s because it’s just not a British thing. The first time I experienced meatloaf was in my twenties [yes I’m still in my twenties now so it was pretty recent]. Everyone talks so bad about meatloaf, I was shocked to discover I actually really like it and it doesn’t deserve all the hate.

Now the idea of a giant slab of “mystery” meat can be off-putting and it takes SO long to cook! When I first started making meatloaf myself it was ALWAYS done in a 12-well muffin tin; less sketchy, easier to portion, easier to freeze, easier to cook.

Now why stop at the meat and breadcrumbs? I like to spice things up with some veg and spices. You will love this one; that kick of cumin takes this meatloaf to a fine dining level! Okay… not that far, but it’s still pretty amazing!


First prep all veggies and preheat the oven to 375 degrees Fahrenheit. Mix everything in a bowl together. Fair warning, it’s a lot of tasty veggies in there, mix well! Get stuck in there with your hands and go for it!


Next oil a 12-well muffin tin VERY well…you don’t want them getting stuck. Now smash all that yummy goodness into each well.


Bake the turkey mini meatloaves for 25 – 30 minutes or until the internal temp is 165 degrees Fahrenheit or 74 degrees Celsius. My meat thermometer said make sure poultry is at 180 degrees Fahrenheit, so that’s what I did [was NOT over cooked don’t worry].


In the meantime, mix all the Tzatziki dip ingredients in a bowl and stir to combine. It will last a few days in the fridge.

Once the meatloaves are done, take them out the oven and top with cold Tzatziki and serve right away!

Ideas to serve with the mini meatloaves:

  • The traditional meatloaf side of potatoes (roasted, mashed, baked, sweet potatoes etc.)
  • Any variety of salad (Garden, Caesar, bean, pasta, Cucumber Tomato, Waldorf, Cobb, potato, macaroni, quinoa etc.)
  • Roasted veggies (carrots, asparagus, broccoli, zucchini, red onion, cauliflower, peppers, mushrooms, green beans, artichoke, brussels sprouts etc.)
  • Veggie Skewers
  • Corn on the cob
  • Rice
  • Coleslaw (or broccoli-slaw)
  • Pitas to go with your extra Tzatziki dip
  • Anything you fancy really!


Enjoy and fear not the meatloaf! Embrace it! Especially this great spiced up version!


Cook time: 25-30 minutes
Yield: approximately 12


  • 1 lb. ground turkey
  • 1 medium zucchini, finely chopped [or ¾ of a large one]; about 2 cups
  • ½ of a 12 fl. oz. can of whole kernel corn [drained] or fresh corn off the cob; about ¾ cup
  • ½ medium red bell pepper, finely diced; about ½ cup
  • 1 large egg
  • ½ cup plain bread crumbs
  • 2 tablespoons fresh cilantro, chopped
  • 3 garlic cloves, minced
  • 1 teaspoon ground cumin
  • Salt and freshly ground black pepper to taste

Accompanying homemade Tzatziki Dip
Yield: approximately 1.5 cups

  • 1 cup plain Greek yogurt
  • 2 garlic cloves, minced
  • ¼ cucumber, grated; about ½ cup [use a cheese grater]
  • ½ tbsp fresh dill, chopped
  • 1 tbsp lemon juice
  • ½ tbsp olive oil
  • Salt and freshly ground black pepper to taste


  1. Prepare veggies and combine everything in a bowl and mix well [use your hands!]
  2. Pack into a well-oiled 12-well muffin tin, cook for 25 – 30 minutes [internal temp of 165 Fahrenheit or 74 Celsius] at 375 degrees Fahrenheit.
  3. Mix everything for the Tzatziki dip in a bowl and store in fridge until ready to use.
  4. Top turkey mini meatloaves with Tzatziki and serve hot right away.
  5. Enjoy!

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