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Mini Turkey Meatloaves with Roasted Garlic Cauliflower Mash

Mini turkey meatloaf in a skillet is the best weeknight dinner idea! Serve with roasted garlic cauliflower mash and your favorite green veggie on the side.
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turkey meatloaf

  • 1 tablespoon olive oil
  • 1 sweet onion, diced
  • 2 garlic cloves, minced
  • ½ cup fresh chopped parsley, plus more for topping
  • 1 pound Shady Brook Farms 93% Ground Turkey
  • 3/4 cup seasoned bread crumbs
  • 1/2 cup milk
  • 1 large egg, lightly beaten
  • 2 tablespoons ketchup or BBQ sauce
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon kosher salt
  • 1/2 teaspoon dried basil
  • ½ teaspoon dried parsley
  • ½ teaspoon garlic powder
  • ½ teaspoon freshly cracked black pepper
  • cup ketchup
  • 2 ½ tablespoons brown sugar
  • 1 tablespoon apple cider vinegar

roasted garlic cauliflower mash

  • 2 heads garlic
  • 2 teaspoons olive oil
  • 1 large head cauliflower
  • 2 tablespoons butter, melted
  • 1/4 cup cooking liquid from the cauliflower
  • Salt and pepper


  • Preheat the oven to 375 degrees 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!
  • 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.
  • 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.
  • Heat the same skillet back 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.
  • 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 degrees F. When finished, sprinkle with fresh parsley.
  • While the meatloaves are in the oven, make your cauliflower mash. Cut the head of cauliflower into florets. Place it in a large pot or saucepan and cover it 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.
  • 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.
  • Serve the meatloaves and cauliflower mash with a veggie of your choice! I love a green bean or Brussels sprout. Enjoy!

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