Mini Turkey Meatloaves with Paxo
When you want the comfort of a Sunday feast or a holiday gathering without the marathon prep, these individual turkey meatloaves are the answer. We swap basic breadcrumbs for Paxo sage and onion stuffing mix, infusing the meatloaf with classic savoury herbs while keeping it exceptionally juicy. Pair them with your favourite easy sides, pour the gravy generously, and spend less time at the stove and more time at the table.
Ingredients
➡️Note on Scaling the Recipe: When scaling to 2X or 3X, the light grey ingredient notes and the instructions remain unchanged. Please adjust as needed.
- ¾ cup Paxo sage & onion stuffing mix
- ¼ cup finely chopped parsley
- ½ cup grated Parmesan cheese
- 3 garlic cloves minced
- ¼ teaspoon black pepper
- 1 egg beaten
- 1 pound ground turkey
- ¼ cup milk
- 1-2 tablespoons olive oil
For the Topping
- ⅓ cup grated mozzarella cheese
- Fried sage leaves 1 per meatloaf, optional
- Extra chopped parsley for garnish
Instructions
- Preheat the Oven: Preheat your oven to 400°F (190°C). Line a baking sheet with parchment paper or foil.
- Mix the Seasoning Base: In a large bowl, whisk together the Paxo stuffing mix, parsley, Parmesan cheese, minced garlic, black pepper, and the egg until blended.
- Combine the Meat mixture: Add the ground turkey to the bowl and gently combine. Pour in the milk and mix thoroughly until the mixture is uniform and evenly blended.
- Shape & Oil: Divide the turkey mixture into four equal portions and shape each into an individual oval meatloaf. Place the loaves on the prepared baking sheet. Drizzle with olive oil and use a pastry brush to coat the surface of each loaf evenly.
- Bake: Bake for 30 minutes, turning the loaves occasionally to ensure even browning on all sides. Top each meatloaf with shredded mozzarella cheese during the last 10 minutes of baking, continuing to bake until the cheese is completely melted and bubbly, and the internal temperature reaches 165°F (74°C).
- Assemble & Serve: Place each baked turkey meatloaf over a generous bed of warm mashed potatoes. Pour warm gravy overtop, then crown each loaf with a crispy fried sage leaf and a sprinkle of fresh chopped parsley. Serve immediately with warm steamed vegetables and a side of sweet cranberry sauce.
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Video
Notes
What is Paxo Stuffing Mix?
Paxo is a classic British brand renowned for its sage and onion stuffing mix. Made with seasoned breadcrumbs, dried sage, and onion flakes. Paxo is a staple in many UK households, and we grew up with Paxo stuffing during the holidays. Using Paxo in meatloaf adds an instant aromatic, savoury lift and ideal texture without needing extra dried herbs or pre-chopped onions.Tips, Substitutions & Serving Suggestions
- Paxo Substitute: If Paxo is unavailable in your local market, substitute with ⅔ cup plain breadcrumbs mixed with ½ teaspoon dried sage, ½ teaspoon dried thyme, ½ teaspoon dried parsley, ¼ teaspoon onion powder, ⅛ teaspoon garlic powder, and a pinch of salt and black pepper.
- Keep It Stress-Free: Quality store-bought mashed potatoes, prepared gravy, and canned or jarred cranberry sauce are wonderful time-savers that keep this meal quick for weeknights or relaxed holiday dinners.
- Don’t Overwork Ground Turkey: Combine the meat gently with the ingredient base to keep the individual loaves tender rather than dense.
- Make-Ahead Tip: Shape the raw meatloaves on your baking sheet, cover tightly, and refrigerate up to 24 hours ahead of time. Simply brush with olive oil and bake when ready!
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