Meatloaf is a classic cozy dinner recipe many of us grew up on. These Cauliflower Turkey Mini Meatloaves are a veggie-loaded twist that is easy to make, delicious, hearty and a perfect way to add in bonus vegetables.
These Cauliflower Turkey Mini Meatloaves are delicious, easy, and the perfect veggie-loaded recipe to stock in your fridge or freezer. Inspired by my oh-so popular Veggie-Loaded Mini Meatloaves and my Cauliflower Chicken Meatballs, these perfectly portioned out meatloaves are going to be a dinner staple! Loaded with veggies, flavor and incredibly family-friendly, they are quick to prep and cook up in about half the time of traditional meatloaf recipes. Plus, they are perfectly portioned out for enjoying or storing. Hello, meal prep! Serve them with some roasted veggies, a quick salad, some cooked quinoa or rice, and a complete dinner is on the table in no time!
Where to find rice cauliflower
Riced cauliflower has taken the veggie-loving world by storm! You can find it at most grocery stores in the freezer or fridge section.
Or you can make your own!
How to make riced cauliflower
Can’t find the riced cauliflower or just want to make your own? It is so easy!
Place fresh cauliflower florets in your food processor with the “S” blade attachment. Pulse a few times to break the florets down into “rice” and continue to pulse to your desired consistency. Just be careful not to over pack the food processor or your cauliflower won’t break down with an even consistency. And also don’t leave your food processor running or you will end up with cauliflower puree.
Frequently asked questions
Can I omit the breadcrumbs?
The breadcrumbs in these turkey mini meatloaves helps to keep them moist, so I don’t suggest skipping them! Turkey is known for getting dry when cooked, so while I have had success making these without breadcrumbs, I find I enjoy the flavor and texture of these much more with the addition of panko breadcrumbs.
How can I make these mini meatloaves gluten free?
Simply use gluten free breadcrumbs. I have found many great ones on the market that work beautifully in recipes and have great flavor. They are usually on the shelf right next to the traditional breadcrumbs.
Can I omit the egg?
The egg works as a binder in this recipe. You can replace it with a flax egg (1 tablespoon flax meal + 2.5 tablespoons water) or omit it. However, I haven’t tested these turkey mini meatloaves without the egg. If you omit the egg, be aware that the meatloaves might not hold together as well….but don’t worry, they will still taste amazing!
Suggested Adaptations
- Use ground chicken instead of turkey.
- Make these turkey mini meatloaves gluten free by using gluten free breadcrumbs.
- Replace the cauliflower rice with riced broccoli. I’ve seen this pre-made at places like Trader Joe’s and it can be a fun alternative to the cauliflower.
- Top the mini meatloaves with some tomato sauce, BBQ sauce and/or a little cheese before popping them into the oven.
How to store turkey mini meatloaves
These mini meatloaves are a great thing to make during meal prep and store beautifully in your fridge or freezer.
To store in fridge: Cook mini meatloaves as directed and let them cool completely. Store in an air-tight container for up to 3 days in your fridge. To warm, place them in a 350℉ oven for about 10 minutes or in the microwave for 1-2 minutes.
To store in freeze: Cook as directed and let the mini meatloaves cool completely. Place on a small baking sheet and place in freezer. Once frozen solid, place in a freezer safe storage bag or container. This step will prevent the mini meatloaves from freezing together and will allow you to enjoy them one at a time if desired.
To defrost: place frozen mini meatloaves in fridge to thaw overnight. Then reheat in a 350℉ oven for about 10 minutes or in the microwave for 1-2 minutes.
Other easy veggie-loaded dinner recipes you’ll adore
- Healthier Hamburger Helper (with veggies!)
- Baked Spinach Artichoke Pasta
- Veggie-Loaded Mini Meatloaves
- Healthier Tater Tot Casserole (with veggies)
- Veggie-Loaded Quinoa Black Bean Casserole
- Maple Dijon Chicken and Butternut Squash Dinner
- Veggie-Loaded Lasagna Soup (vegetarian)
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Cauliflower Turkey Mini Meatloaves
Ingredients
- 1 pound ground turkey
- 1/2 tablespoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 1/2 cups riced cauliflower (if using frozen, defrost first and drain off extra liquid)
- 1/3 cup finely chopped fresh parsley
- 1/2 teaspoon kosher salt
- 1/2 cup Panko breadcrumbs
- 2 teaspoons Worcestershire sauce
- 1 large egg
Instructions
- Preheat your oven to 400℉ and grease a 6 hole muffin tin with a little oil to prevent sticking or use muffin tin liners.
- Combine all ingredients in a large bowl.
- Using your (freshly washed) hands, mix the ingredients until everything is well blended. You can use a spoon to mix if you prefer, but I find everything mixes more throughly and easily when I use my hands.
- Portion the meat mixture between the prepared muffin tin compartments.
- Bake for 20-25 minutes or until meat is cooked through. Internal temp should read 165℉.
- Enjoy warm with roasted vegetables, a side salad and/or cooked rice/quinoa. Allow leftovers to cool completely before transferring them to an air tight container and store in your fridge for up to 3 days or in your freezer for up to a month.
Notes
- You can use whatever ground meat you prefer! I have made this recipe with ground beef, ground turkey and ground chicken! It’s delightful and delicious no matter what your meat base!
- Be sneaky with the cauliflower or leave it out there for all to see! This could definitely be considered a “hidden veggie” kind of recipe if you need that (for yourself or someone else) since finely riced cauliflower can easily disappear into the turkey. However, if you are trying to make yourself or a family member more comfortable with cauliflower in your food, perhaps consider using a chunkier rice cauliflower in these meatballs so that the flavors still blend together nicely but the cauliflower isn’t so visually masked.
Nutrition
The nutritional information is provided as an estimate only and may vary based on the product type, servings and other factors. If you are following a diet, please consult with a professional nutritionist or your doctor. Stay healthy!
Comments
I made these today and they were not only easy to make, but SO good too. I’m making room for the in my rotation. Thank you!
I’m so glad you enjoyed them, Jessica! Thank you for taking the time to a review.
Great recipe, as always!
I’m so glad you enjoyed them as much as we do, Roslyn!Thank you for taking the time to leave a comment and review!
Very tasty! I added a handful of spinach (ya know…veggie loading!) and mixed everything up in the food processor. Then I used a cookie scoop to release into silicone baking cups. No need to touch meat if that bugs you. I chose to drain the cups once they came out of oven, as maybe too juicy – probably from spinach. Now I have quick meal choices (especially since I cooked some chicken in the oven at the same time). Thanks for creating!
I’m so glad you enjoyed! Love the added spinach. The water is probably from the meat. I find that some brands have added water put into the raw meat and release more during cooking than other…especial those lower in fat. Totally yummy and edible, but it does require draining after cooking sometimes.
These were excellent and I’m definitely making these for the next pot luck I need to attend. Incredibly easy to make and taste great. Consistency is excellent. Was a bit worried they’d be a little dry with poultry but that was not at all the case. I tweaked to add some spiciness with red pepper flakes. I also used ground chicken (I don’t care for ground turkey much). I couldn’t finish them before going out of town so I froze them and they reheated very nicely. to defrost, Microwave 2 mini meatloaves @ 1lb defrost for 4 min. Then regular microwave for 30 seconds.
I’m so glad you enjoyed these as much as we do, Justin! And thanks for sharing your tips for reheating. I’m sure many other readers will find those to be helpful!
Hi Taesha! Can’t wait to prep these for postpartum 🙂 any suggestions on a sub for Worcestershire? Possibly coconut aminos? Thank you for all of your amazing recipes!
I think coconut aminos would work fine! You just want to give the turkey a little omph in the flavor department!
Delicious. Super easy and very flavorful. We used some of the Girl and the Goat chili crunch on top after cooking.
Will definitely make this again.
Oh love that addition! So glad you enjoyed them as much as we do!