Mini Skillet Turkey Meatloaves

Vegetable-packed Mini Skillet Turkey Meatloaves are full of flavor and easy to make in 30 minutes. A dish your whole family will love!

Meatloaf is the kind of comfort food I crave year round. You just can’t go wrong with a budget-friendly meat-and-potatoes dish.

However, with this current heat wave, there’s no way I’m turning on my oven. So when Jeff asked for meatloaf the other day, I searched for ways to make one on the stovetop.

There are tons of methods using cast iron skillets to create an entire loaf, but when I saw this mini meatloaf technique from the Food Network, I was more inspired. I like the portion control and that the sauce cooks in the same pan.

For the meatloaf mixture itself, I wanted to use up some ground turkey and vegetables that I had in the refrigerator. Meatloaf is a great vessel for sneaking in some veggies. They add tons of flavor and moisture, but you don’t really know they’re there.

How to make mini skillet turkey meatloaves

The first step it to gather your vegetables and mice them up super fine. You could keep larger chunks if you’d like, but I was trying to make the veggies disappear into the meat mixture as much as possible.

The best way to get the veggies as fine as possible is to pulse them in a food processor. It’s super quick and easy this way. Just make sure you pulse until they are in small chunks, but not enough so that it’s a gloppy paste. Then you’ll saute your veggies until they are just tender.

Move the veggies to a bowl to cool. Wipe down the same skillet because we’re going to use it to cook up the meatloaves and ketchup glaze. Less dishes to wash is always a good thing!

Make sure the veggies have cooled to at least room temperature before you add in the remaining loaf ingredients.

The meat/veggie mixture will be pretty wet at this point. That’s why I put it in the freezer for a few minutes to tighten up a bit. You could also make the meat mixture a day or two in advance and refrigerate. Then pick up the cooking at Step 4.

Form into six loaves and add them to the skillet. You’re trying to get a good brown sear on both sides of each loaf. Then we’ll finish the cooking by adding some liquid, covering, and simmering for a few minutes.

Probably my favorite part about this recipe is the ketchup glaze, which you’ll make the same skillet. Just remove the loaves to a plate, continue with the glaze directions, and you’re done! SO delicious and easy.

Jeff loved this so much that he said he wants it on the menu every week! I served it up with my Instant Pot Mashed Potatoes and a side salad. A hearty and satisfying meal without being too heavy. Just about the perfect meal.

So who says you can’t have meatloaf in the summer? Make this skillet meatloaf and keep your kitchen cool.

I’d love to hear from you if you make this recipe! Leaving a starred review and comment below helps my blog grow. I’m always grateful when you can take the time to do that!

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