The Pioneer Woman's Mini Turkey Meatloaves
- prep time80 min
- total time 80 min
- serves 18
A modern take on a classic comfort food.
Nonstick cooking spray, for the pan
1 ½ cups regular oats
1 cup whole milk
2 ½ lb(s) ground turkey
4 slices bacon, cut into very small bits
3 Tbsp finely minced fresh parsley, plus more for serving
½ tsp seasoned salt, such as Lawry's
½ tsp freshly ground black pepper
½ tsp red pepper flakes
1 cup ketchup, plus more if needed
1. Preheat the oven to 350ºF. Generously coat 18 standard muffin cups (from two 12-cup muffin pans) with cooking spray.
2. Put the oats in a small bowl and slowly pour the milk over them. Stir to make sure the oats are all coated and then let them sit for a few minutes.
3. Put the turkey and bacon in a separate large bowl and add the oats and any extra milk from the bowl to it. Add the parsley, seasoned salt, black pepper, red pepper flakes and 1/4 cup of the ketchup. Use your hands to mix it all together. Place a 1/4-cup scoop of the mixture in each greased muffin cup. Squirt about 1/2 teaspoon of the remaining ketchup on top of each meatloaf. Use a spoon to smear the ketchup evenly over the top, then use it to nudge the edges of the meatloaves away from the pan a bit (this just neatens them up a little).
4. Bake for 25 minutes, then carefully squirt another 1/2 teaspoon of ketchup on top of each, spreading it carefully with a spoon to cover as much of the surface as possible. Continue to bake until completely cooked through and sizzling around the edges, about another 30 minutes. If there are any large areas without ketchup, go ahead and squirt/spread more as needed.
5. Sprinkle the meatloaves with parsley, then let them sit in the pan for 5 to 7 minutes before serving. Run a sharp knife around the edges of the loaves to loosen them if they stick. Serve them warm with a veggie on the side.