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Mini Turkey Meatloaves with Roasted Garlic Cauliflower Mash

  • 4 Servings
  • 20 mins Prep Time
  • 1 hr 45 mins Total Time


  • 1 lb. 93% Lean / 7% Fat Ground Turkey
  • 1 tbsp. olive oil
  • 1 sweet onion, diced
  • 2 garlic cloves, minced
  • 1/2 cup fresh chopped parsley, plus more for topping
  • 3/4 cup seasoned bread crumbs
  • 1/2 cup milk
  • 1 large egg, lightly beaten
  • 2 tbsp. ketchup or BBQ sauce
  • 1 tbsp. Worcestershire sauce
  • 1 tsp. kosher salt
  • 1/2 tsp. dried basil
  • 1/2 tsp. dried parsley
  • 1/2 tsp. garlic powder
  • 1/2 tsp. freshly cracked black pepper
  • 1/3 cup ketchup
  • 2 1/2 tbsp. brown sugar
  • 1 tbsp. apple cider vinegar

For the Roasted Garlic Cauliflower Mash:

  • 2 heads garlic
  • 2 tsp. olive oil
  • 1 large head cauliflower
  • 2 tbsp. butter, melted
  • 1/4 cup cooking liquid from the cauliflower
  • Salt and pepper
  • Step 1

    Preheat the oven to 375°F. Start by roasting the garlic first. Slice the tops off the garlic heads and drizzle them with olive oil. Wrap the heads in foil and stick them in the oven for 40 minutes or so while you make everything else!
  • Step 2

    Heat a skillet over medium heat and add the olive oil. Stir in the onions and garlic, cooking until softened and translucent, about 5 minutes. Stir in the fresh parsley. Remove from the heat and let cool slightly.
  • Step 3

    In a bowl, combine the ground turkey, onion, garlic, bread crumbs, milk, egg, ketchup, Worcestershire sauce, salt, basil, parsley, garlic and pepper. Use your hands to bring the mixture together, until just combined and the ingredients are evenly distributed. Form the mixture into mini meatloaves about 1 inch in thickness and 2 inches in length.
  • Step 4

    Heat the same skillet back up over medium heat and add another tablespoon of olive oil. Add the meatloaves in the skillet and brown on both sides, about 3 to 4 minutes per side.
  • Step 5

    Stir together the ketchup, brown sugar and vinegar in a bowl. Spoon 1 to 2 tablespoons on top of each meatloaf. Place the skillet in the oven and bake for 20 to 25 minutes, or until the center of the meatloaves reach 165°F. When finished, sprinkle with fresh parsley.
  • Step 6

    While the meatloaves are in the oven, make your cauliflower mash. Cut the head of cauliflower into florets. Place them in a large pot or saucepan and cover them with water, just about an inch past the top of the cauliflower. Bring the mixture to a boil and cook until tender, about 10 minutes or so. Drain the cauliflower, reserving about 1/4 cup of the liquid.
  • Step 7

    Add the cauliflower to a food processor and blend until pureed. Stream in the cooking liquid and the melted butter, along with a pinch of salt and pepper. By this time, the garlic cloves should be roasted. Squeeze them from the paper into the cauliflower puree. Puree again to combine. Taste and season with more salt and pepper if needed.
  • Step 8

    Serve the meatloaves and cauliflower mash with a veggie of your choice! We love a green bean or brussel sprouts. Enjoy!

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