Apple Cheddar Turkey Mini – Meatloaves

Updated: March 2025

This delicious recipe has been a staple in my kitchen for years. I first discovered it in Southern Living magazine and, as always, put my own spin on it to make it even tastier (IMHO) and a little healthier. Just because something is healthy doesn’t mean it’s a B food (bland, boring, blah). These mini-meatloaves are simple, full of flavor, and an absolute hit at my table. I hope they become a favorite at yours, too!

Why You’ll Love This Recipe

• Perfectly Portioned: Made in a muffin tin, these mini-meatloaves are easy to serve, meal-prep-friendly, and great for freezing.
• Savory-Sweet Perfection: The cheddar adds a tangy richness, while the apple brings a touch of sweetness that perfectly balances the flavors.
• Kid-Friendly & Crowd-Pleasing: Even picky eaters love these! They’re fun to eat and packed with comforting flavors.
• Great for Meal Prep: Make a batch and freeze extras for busy weeknights. They reheat beautifully!

What Makes It Healthy?

• Lean Protein: Ground turkey is a leaner alternative to beef, keeping this dish lower in saturated fat.
• Whole Grains: Rolled oats add fiber and a heart-healthy touch.
• No Added Sugar: The natural sweetness of the apple eliminates the need for added sugars.
• Minimal Oil: Coconut oil is used sparingly, just enough to prevent sticking.
• No Processed Fillers: Unlike store-bought meatloaves that may contain preservatives, this recipe keeps things clean and simple.

Add the diced onion, turkey, and oatmeal together.  Add a pinch of course sea salt and a liberal amount of fresh ground black pepper.  For those who don’t like pepper, add it here,  it really helps accentuate the flavors of the apple and the cheddar…you won’t regret it!  I promise!

Grate about 1/2cup of cheddar cheese into bowl.  I like the tanginess of cheddar, but if I don’t have any in the house, I add whatever I have in the house. If you are avoiding dairy, its fine to leave the cheese out, they are still delish!

Take a large apple and I mean large (I don’t have dainty hands).  This, I believe is a Pink Lady apple, but use whatever you have, the sweetness adds a nice balance with the savory.

Use your cheese grater on the large hole side (the small side just takes too long) to grate your apple.

**Quick tip:  When you grate cheese it is really sticky and clings to the inside of the grater and is a pain.  So grate the cheese 1st, then the apple, because the apple pushes the remaining cheese out and apple is moist and slips right off with a shake or two of the grater.  Or you can use the grating function on your food processer, making the process even quicker!

Next, add your 1/2cup of chicken broth and egg.  You can use milk instead of broth here (like in traditional meatloaf recipes) but I think chicken broth adds more flavor.

Mix’er up.

I try to avoid spray cooking oil where I can, but having some kind of anti-sticking oil in muffin tins is a must, so I use coconut oil.  It is semi-solid (unlike liquid EVOO) but still soft and spready (unlike butter), so its perfect for this job. Coconut oil also adds healthy oils.

Just take a paper towel or use your fingers and spread it around.  It doesn’t have to be a thick coating, but it is important to be thorough.  These little guys tend to stick.

The ice cream scooper, one of the most under-appreciated utensils in your kitchen!  I use mine all the time!  It’s perfect for this, because it provides a perfectly portioned mini-meatloaf.  If you don’t have an ice cream scooper, get one…but in the meantime you can just use a large spoon to put the turkey mixture into the muffin pans.

Bake them in a pre-heated 375degree oven for 20-30min, until the are beautifully golden brown.  I use a rubber scraper, to gently remove them from the pan. Using a fork will tear them.

Enjoy!

Recipe: Apple Cheddar Turkey Mini–Meatloaves

Ingredients

• 1 lb ground turkey

• ½ cup onion, finely diced

• ½ cup grated cheddar cheese (or whatever you have on hand)

• ½ cup rolled oats

• ½ cup chicken broth

• 1 large egg, beaten

• 1 large apple, peeled and grated

• ½ tsp coarse sea salt

• ¼ tsp freshly ground black pepper

• Coconut oil (for greasing the muffin tin)

Instructions

1. Preheat oven to 375°F.

2. Grease a 12-count muffin tin with coconut oil to prevent sticking.

3. In a large mixing bowl, combine ground turkey, diced onion, salt, pepper, and rolled oats.

4. Grate the cheddar cheese directly into the bowl.

5. Peel and grate the apple, then add it to the bowl.

6. Stir the mixture, gradually adding the chicken broth to ensure the mixture stays moist.

7. Using a standard ice cream scoop or large spoon, portion the turkey mixture evenly into the muffin tin.

8. Bake for 20-30 minutes, until the tops are golden brown and edges are slightly crispy.

9. Let them cool for a few minutes before gently removing them from the pan using a rubber spatula.

Meal Prep & Storage Tips

• Freezing: Cooked mini-meatloaves freeze well. Store in an airtight container and reheat in the oven or microwave when ready to eat.

• Serving Suggestions: Pair with roasted veggies, a side salad, or mashed sweet potatoes for a balanced meal.

Enjoy your Apple Cheddar Turkey Mini-Meatloaves—a simple, healthy, and delicious meal the whole family will love!