Mini Turkey Meat Loaves & Baked Beans

Mini Turkey Meat Loaves and Baked Beans
  • 4Servings


  • 4 slices lean, smoky bacon, chopped into 1-inch pieces
  • 1 large can (22 to 28 oz.) spicy barbecue-flavor baked beans
  • 4 scallions, whites and greens chopped
  • Pepper
  • 1 cup seasoned stuffing cubes, whizzed into crumbs in food processor
  • Milk, for moistening breadcrumbs
  • 1 pound ground turkey (white-and-dark-meat blend)
  • Salt
  • 1/4 cup flat-leaf parsley, finely chopped, plus more for sprinkling
  • 1 egg
  • 3 - 4 tablespoons ketchup
  • 3 - 4 tablespoons grated onion (grate over the meat to catch the juice)
  • About 2 tbsp. Worcestershire sauce
  • 2 rounded tbsp. spicy mustard
  • 2 tablespoons fresh thyme, chopped
  • 2 tablespoons fresh sage, chopped
  • 2 tablespoons olive oil
  • 1 rounded tbsp. (packed) brown sugar
  • 2 large cloves garlic, chopped


Preheat the oven to 450°.

Heat a small skillet over medium. Add the bacon and cook, stirring occasionally, until browned and almost crispy, about 10 minutes. In a casserole or shallow baking dish, mix the bacon and a spoonful of the drippings with the baked beans and the scallions; season with pepper.

In a large bowl, moisten the stuffing crumbs with the milk. Add the turkey; season. Mix in the parsley, egg, ketchup, onion, Worcestershire, mustard, thyme, sage, oil, brown sugar and garlic. Form the turkey mixture into 4 oval mini meat loaves, each 1 to 1 1/2 inches thick. Nestle the meat loaves into the baked beans. Bake until cooked through, 20 to 25 minutes. Top with more parsley.