Turkey Meatloaf and Potatoes Dinner offers a lighter meat and potatoes option for a easy weeknight dinner. Just a little over 30 minutes and a few basic ingredients and you’ve got a weeknight dinner the whole family will love!
Turkey Meatloaf and Potatoes
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Try so other great meatloaf recipes:
Remember my meatloaf and potatoes dinner that you guys went crazy over? Well I figured I should make a lightened up version of it for those who aren’t into beef and white potatoes or just want a fun and different variation!
So I’ve taken my favorite meatloaf recipe and turned it into a lighter 30 minute meal. I updated the seasonings a bit to make sure it’s full of great flavor, since there’s not as much fat in ground turkey. And then I topped it with tender sweet potatoes for lighter and delicious meatloaf muffins.
Is turkey meatloaf good for you?
I’m not a nutritionist or medical professional, but this is definitely a lighter version of a family favorite.
How do you know if turkey meatloaf is done?
Once it reaches an internal temperature of 165 degrees and is no longer pink.
How do you make turkey meatloaf moist?
A few ways to try and keep the meat nice and moist include:
- Don’t overwork the meat.
- The egg in the recipe helps to keep the meat moist.
- If the raw meat feels too dry, you can always add a tablespoon or two of warm water to the meat mixture. Just be sure you don’t go overboard or it will be soggy.
How long is turkey meatloaf good for in the fridge?
Once it’s cooked, it will last around 3-4 days covered in the refrigerator.
How to reheat turkey meatloaf?
I like to reheat it covered in the oven with a tiny bit of water in the bottom of the pan, but you an also reheat individual portions in the microwave.
Can you freeze turkey meatloaf?
Yes, you have two options. You can freeze them once cooked. Or you can form 12 even portions of the meat and freeze them on a parchment-lined sheet pan. Once frozen, transfer to a plastic zipper bag and thaw when you’re ready to bake them.
Tips for how to make meatloaf in a muffin pan
- The best way to prevent these from sticking is to use a non-stick muffin pan as well as spray it well with non-stick cooking spray.
- Once all the ingredients are mixed together, smell it. Although this sounds strange, it should smell flavorful and if it doesn’t, add more of the ingredients. This is especially important because you’re using ground turkey which has a lower fat content than beef and therefore less flavor.
- Be sure to slice the potatoes super thin as if you were slicing them for scalloped potatoes. This will make sure that they cook through. A Mandoline is super helpful for this.
- I cover these for the first 20 minutes of baking to make sure that the potatoes cook through and then remove the foil for and bake for 8 minutes before blasting under the broiler for 2-3 minutes.
- Cool them for 5 minutes and use a butter knife to cut around the edge of each muffin where the meat meets the sides of the muffin tin and around the bottom and carefully remove each one. They do stick a little so be careful.
Make it a meal!
A few great recipes to round out and complete this meal would be:
- Peas with Onions
- Easy Garlic Green Beans
- Summer Bounty Strawberry Salad
- Grandma’s Best Banana Cake
- Quick and Easy Chocolate Pudding Cake
Turkey Meatloaf and Potatoes Dinner offers a lighter meat and potatoes option for a easy weeknight dinner. Just a little over 30 minutes and a few basic ingredients and you've got a weeknight dinner the whole family will love!
- Cooking spray
- 1 pound ground turkey
- 3/4 teaspoon garlic powder
- 3/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1 teaspoon Worcestershire sauce
- 2-4 Tablespoons tomato ketchup
- 1/2 cup Romano or Parmesan cheese
- 1/3 cup seasoned breadcrumbs
- 1 large egg
- Warm water (optional- this is only necessary if your mixture feels to dry- start with a little if you need it)
- 2 medium sweet potatoes peeled and sliced thin
- 2 teaspoons olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1/4 teaspoon dried thyme
Preheat the oven to 400 degrees and spray a 12 cup non-stick muffin time with cooking spray. Set aside.
In a large bowl, mix all meatloaf ingredients until combined. Be sure you don't over work the meat. If it feels dry add a little warm water. If it feels too wet add a little more bread crumbs.
Divide the meat between each muffin cup and press into the tin to evenly cover it (it should come up right around half way).
Place the potato slices in a large bowl. Drizzle with oil and sprinkle with salt, pepper, garlic powder, paprika and thyme. Toss until each slice is evenly coated.
Place about 4-5 slices onto the tops of the meatloaf in the muffin pan.
Cover and bake for 20 minutes.
Remove the pan from the oven and uncover.
Return the pan to the oven un covered for an additional 6-8 minutes and then turn the broiler onto high without moving the pan. Broil for 2-3 minutes to slightly brown the potatoes. Remove from the oven.
Let them cool for 5 minutes. Use a butter knife to cut around the outside where each meatloaf meets the sides of the muffin tin to keep it from sticking and around the bottom of the meatloaf muffins to carefully remove them from the tin (they do stick a bit so do this carefully).
One of our readers, Erin left a commented sharing that she made the grain-free by substituting the bread crumbs with the same amount of almond flour (1:1).
If you tried this recipe please comment and rate it I love hearing your feedback and answering your questions! And if you make this please tag me on Instagram with @thelifejolie so I can share it <3
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