Turkey Meatloaf Salad

Turkey Meatloaf Salad

Turkey Meatloaf Salad

Fresh Express® Butter Supreme blend makes the perfect salad base to serve these delicious mini meatloaves on.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Salad
Cuisine American
Servings 6


  • 3 (5-ounce) packages Fresh Express® Butter Supreme
  • 1 cup diced yellow onion
  • 1/2 cup diced celery
  • 1 garlic clove, minced
  • 1 tablespoon olive oil
  • 1 cup Italian seasoned bread crumbs
  • 1 cup ketchup, divided
  • 1/4 cup minced fresh parsley
  • 1 egg, lightly beaten
  • 4 teaspoons ground mustard, divided
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 pounds lean ground turkey
  • 2 cups cherry tomatoes, cut in half
  • 1 cup shredded mozzarella cheese
  • Sun Dried Tomato Vinaigrette


  • Heat oven to 400°F. Coat 12 regular-sized muffin cups with cooking spray; place on a sheet pan.
  • Cook the onion, celery, and garlic in olive oil in a skillet for 4 to 5 minutes or until tender. Transfer to a large bowl. Add the bread crumbs, 1/2 cup ketchup, parsley, egg, 2 teaspoons ground mustard, salt, and pepper; mix well. Crumble the ground turkey over the mixture; mix well.
  • Mix the remaining ketchup and ground mustard together in a small bowl; set aside.
  • Place 1/3 cup of the meatloaf mixture into each of the prepared muffin cups. Bake for 20 minutes. Remove from oven.
  • Top each meatloaf with the ketchup mixture.
  • Bake for 8 to 10 minutes or until the internal temperature reaches 165°F. Let rest for 10 minutes; remove meatloaves from muffin cups. Cool slightly.
  • Divide the Fresh Express® Butter Supreme blend evenly among six plates; drizzle with Sun Dried Tomato Vinaigrette.
  • Top with one or two meatloaves and tomatoes; sprinkle with mozzarella cheese.


Tip: Freeze any leftover mini meatloaves to use for another meal.
Made with

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