This was a pretty sweet little collaboration with Em. She wanted Parmesan Chicken, I wanted Turkey Meatloaf (queue the light bulb over head going off). Years ago I had starting making mini meatloaves in a pan that were awesome. Em and Norah loved them until about the tenth time I made them Em realized they had sausage in them. I am not a fan of misleading people about what is in food but Em has always hated sausage and Norah and I love it. I never volunteered that it was made with 3/4 pound ground beef and 1/4 pound sausage. I was convinced she would love it in the meatloaf and she did, until she realized it was in it.
After that debacle I tried to continue making them with just ground beef but they never tasted good enough to me. So I changed up the recipe a bit and starting making Turkey Meatloaves in a pan. I have been making them for a couple years improving the recipe a little each time and I thought I had them perfected until the idea of topping them with parmesan cheese, mayo, and bread crumbs came into my head and I realized I had been a fool all these years for not doing it sooner!
To start off I placed 20 oz ground turkey in a bowl (20 oz is the size they had at grocery store and this should make 6 mini meatloaves). In with it went 1/2 cup parmesan cheese, 1 cup bread crumbs (I used panko), 1 egg, 1 tablespoon good mustard (I used Raye’s Old World Gourmet), 1 yellow onion grated, 1/2 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, 1/4 teaspoon cayenne powder, and a 1/4 cup water. I mixed that all together then scooped out handfuls and shaped them into thick mini meatloaf patties and let them sit on a plate. I sprinkled more salt and pepper on the top side. Then I started heating up a cast iron skillet on the stove with olive oil.
While the pan is heating up I mixed another 1/2 cup parmesan cheese and 1/4 cup mayo in a small bowl. This will be the topping that goes on before they go in oven.
Next the Turkey Meatloaves go into the pan, salt and pepper side down, and then I sprinkled a little more salt and pepper on the other side. I cooked them about 5 minutes on medium heat and flipped them to cook another 5 minutes. Now each one gets a tablespoon of the parmesan mayo mixture slathered on top and a tablespoon of panko bread crumbs pressed down into the mixture.
Now I transfer the pan to a 400 degree oven and let them cook another 15 minutes. After 15 minutes the parmesan, mayo, and panko topping should be golden brown and the turkey cooked all the way though.
I took them out of the oven and let them cool on the stove for 5 minutes before plating. If I really want to celebrated I make mashed potatoes to go along with meatloaves. This is a really great dinner that doesn’t take much time but looks like you spent all day preparing. We get six from this recipe so it is enough for all of us for dinner and 2 lunches. Norah always works her way into one of those lunches!
Of course when Alice gets older it will only be enough for 1 extra lunch so things might get a little more heated!
- For the Meatloaves:
- 20 oz ground turkey
- 1 medium yellow onion grated
- 1/2 cup parmesan cheese
- 1 cup panko bread crumbs
- 1 egg
- 1 tablespoon mustard
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 1/4 cup water
- For the Parmesan Crust:
- 1/2 cup parmesan cheese
- 1/4 cup mayo
- 3/4 cup panko bread crumbs
- Preheat oven to 400 degrees.
- Mix turkey, onion, 1 cup panko, 1/2 cup parmesan, egg, mustard, salt, pepper, garlic powder, cayenne, and water in a large bowl.
- Shape turkey mixture into mini meatloaves and allow to rest on plate 5 minutes.
- Sprinkle additional salt and pepper on each side of meatloaves.
- Heat a cast iron pan on medium heat with 3 tablespoons olive oil.
- Mix 1/2 cup parmesan and 1/4 mayo in a small bowl.
- Add meatloaves to heated pan and allow to cook on one side 5 minutes, then flip and cook an additional 5 minutes.
- Spread parmesan mayo mixture on top of each meatloaf and divide the 3/4 cup breads on top of that press down to incorporate into parmesan mayo.
- Transfer pan to oven and cook additional 15 minutes until topping is browned and turkey is cooked through.
- Remove from oven and allow to rest 5 minutes before serving!