Mini Pesto-Turkey Meatloaves

Shred the apple and onion using the large holes of a box grater. Cheese grits and a salad make the perfect complements.

Yield: Makes 4 to 6 servings
Recipe from Southern Living

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Recipe Time

Prep Time:
Bake: 21 Minutes


  • 1 to 1 1/2 lb. ground turkey
  • 1/4 cup Japanese breadcrumbs (panko)*
  • 1 medium onion, shredded
  • 1 large egg, lightly beaten
  • 3 tablespoons refrigerated pesto
  • 2 tablespoons chopped fresh basil
  • 1 teaspoon salt
  • 1 1/4 cups (5 oz.) freshly shredded mozzarella cheese, divided


  1. 1. Preheat oven to 375°. Gently combine ground turkey, next 6 ingredients, and 1/2 cup cheese just until combined, using hands. Spoon turkey mixture into 12 lightly greased muffin cups.
  2. 2. Bake at 375° for 16 minutes. Sprinkle with remaining 3/4 cup cheese. Bake 5 minutes or until cheese is melted and a meat thermometer inserted into centers of meatloaves registers 165°.
  3. *Fine, dry breadcrumbs may be substituted.
  4. Note: For testing purposes only, we used Buitoni Pesto With Basil.
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