Turkey and Kale Mini Meatloaves

Turkey and Kale Mini Meatloaves

Mia

These Turkey and Kale Mini Meatloaves transform the classic comfort food into a perfectly portioned, nutrient-dense meal that aligns beautifully with healthy eating goals. By using a muffin tin, each serving is pre-portioned and ready to grab, making meal prep effortless and portion control automatic. The lean ground turkey provides high-quality protein while keeping fat content minimal, and the finely chopped kale adds a boost of vitamins, minerals, and fiber without compromising the tender, savory texture you expect from a great meatloaf.

What sets these mini meatloaves apart is their incredible versatility and convenience. The individual portions bake in just 25 minutes—significantly faster than a traditional loaf—and they're ideal for meal prepping. Make a batch on Sunday, and you'll have grab-and-go protein ready for busy weeknights. The kale virtually disappears into the mixture, making this an excellent way to incorporate more greens into your diet, even for those who might be hesitant about leafy vegetables.

The flavor profile is classic and comforting, with aromatic garlic and onion complementing the mild turkey, while a simple tomato-based glaze on top adds moisture and a touch of tangy sweetness without added sugar. These mini meatloaves pair beautifully with steamed broccoli, cauliflower rice, or a crisp green salad for a complete Lean & Green meal. They also freeze exceptionally well, making them a smart addition to your healthy meal rotation.

Mia

Mia

Recipe Author: Welcome to Mia's Kitchen, where every recipe is plant-forward, anti-inflammatory, and full of flavor. Her meals make it easy to eat well, support gut health, and enjoy balanced, wholesome cooking at home.

Nutrition

40 minutes
None servings
215 calories
Fat 9.00g
Carbs 6.00g
Protein 28.00g

Ingredients

1.5 lbslean ground turkey, 93% lean or higher
2 cupskale, finely chopped, stems removed
1/2 cupyellow onion, finely diced
3 clovesgarlic, minced
2 largeegg whites
1/4 cupalmond flour
1 tspItalian seasoning
1/2 tspsalt
1/4 tspblack pepper, freshly ground
3 tbsptomato paste
2 tbspwater
1 tspapple cider vinegar
cooking spray, for muffin tin

Equipment

Cutting board
Whisk
measuring spoons
measuring cups
small mixing bowl
large mixing bowl
chef's knife
meat thermometer
cooking spray
spoon or spatula
12-cup muffin tin

Ancestral Diet

Ideal for the Ancestral Diet, featuring grass-fed meat, vegetables, and healthy fats while completely avoiding grains, legumes, and processed ingredients. The focus on whole, unprocessed ingredients mirrors hunter-gatherer eating patterns.

Clean Eating

This recipe embodies clean eating principles with whole, minimally processed ingredients like fresh ground turkey, fresh kale, and simple seasonings. It avoids refined sugars, artificial additives, and focuses on nutrient-dense, recognizable whole foods.

Low-Carb Diet

An excellent low-carb option with only 2-3g net carbs per serving, thanks to the use of almond flour instead of traditional breadcrumbs and the vegetable-rich kale base. The lean turkey provides protein without adding unnecessary carbohydrates.

Paleo Diet

This recipe perfectly aligns with Paleo principles, using lean ground turkey, kale, and almond flour while avoiding grains, dairy, and processed ingredients. The focus on whole, unprocessed ingredients and nutrient-dense proteins makes it an ideal Paleo meal.

Primal Diet

Perfectly primal with grass-fed turkey, non-starchy vegetables, and healthy fats from almond flour. The recipe avoids grains and processed ingredients while emphasizing whole, nutrient-dense foods that support metabolic health.

Instructions

1

Preheat your oven to 375°F and position the rack in the middle of the oven.

2

Generously spray a 12-cup standard muffin tin with cooking spray, making sure to coat the bottom and sides of each cup to prevent sticking.

1 min
3

Remove the tough stems from the kale and finely chop the leaves into very small pieces, about 1/4-inch or smaller. You should have 2 cups of packed, chopped kale.

5 min
4

Finely dice the onion into small, uniform pieces and mince the garlic cloves.

3 min
5

In a large mixing bowl, combine the ground turkey, chopped kale, diced onion, minced garlic, egg whites, almond flour, Italian seasoning, salt, and black pepper.

1 min
6

Using clean hands or a large spoon, gently mix all ingredients together until just combined. Be careful not to overmix, as this can make the meatloaves tough.

2 min
7

In a small bowl, whisk together the tomato paste, water, and apple cider vinegar until smooth to create the glaze.

1 min
8

Divide the turkey mixture evenly among 6 muffin cups, using about 2/3 cup of mixture per cup. Press down gently to pack the mixture and create a slightly rounded top.

2 min
9

Spoon about 1 1/2 teaspoons of the tomato glaze on top of each mini meatloaf, spreading it evenly over the surface.

1 min
10

Place the muffin tin in the preheated oven and bake for 25 minutes, or until the internal temperature reaches 165°F and the tops are lightly browned.

25 min
11

Remove from the oven and let the mini meatloaves rest in the pan for 5 minutes to allow the juices to redistribute and make them easier to remove.

5 min
12

Run a butter knife around the edges of each meatloaf and gently lift them out of the muffin tin. Serve immediately with your choice of non-starchy vegetables.

1 min

Frequently Asked Questions