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Lentil & Turkey Mini Meatloafs | Culinary Cool

Lentil & Turkey Meatloaf Minis

Course Main Course
Cuisine American
Keyword lentiils, Meatloaf, Turkey
Prep Time 20 minutes
Cook Time 30 minutes


  • 1/2 cup dry green lentils
  • 3 cups water
  • 1 lb ground turkey
  • 1 tbsp canola oil
  • 1/2 medium yellow onion about 1 cup diced
  • 2 cloves garlic minced
  • 1/4 tsp salt
  • 1/2 red bell pepper diced
  • 1/2 cup breadcrumbs
  • 1 egg beaten
  • 1/2 cup tomato based chilli sauce I used Heinz chilli sauce
  • 1 tbsp smoked paprika
  • 1/2 tsp cumin


  • Preheat oven to 350 degrees F.
  • In a small saucepan, add water and lentils. Bring to a boil over high heat, reduce heat to medium and simmer for about 8-10 minutes, or until tender but not mushy. Drain and set aside.
  • Meanwhile, in a medium skillet over medium heat, add oil. Sauté onions until soft and translucent, about 3-5 minutes. Add in red pepper and cook until slightly softened, about 2-3 minutes. Add garlic and salt and cook until fragrant. Remove from the heat and cool slightly.
  • In a large bowl, mix together the ground turkey, cooked lentils, sautéed onions, peppers, and garlic.
  • Mix in breadcrumbs and egg.
  • Lightly oil a muffin tin.** Evenly divide the turkey mixture into 6-8 of the cups. Set aside.
  • In a medium bowl, mix together chilli sauce, paprika and cumin. Adjust seasonings to taste.
  • Evenly slather each mini meatloaf with chilli sauce.
  • Bake for 25-30 minutes or until internal temperature reads 160-165 degrees F.


**Instead of using a muffin tin, you can use a loaf pan. Cooking time will need to be adjusted to 30-40 minutes. Check temperature with meat thermometer to ensure you don't over cook it - it will get dry.