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Bell Pepper Mini Meatloafs

  • Author: Brita Britnell
  • Total Time: 45 minutes



For the meatloaf:

  • 1 medium yellow onion, diced
  • ½ cup of mushrooms, diced
  • 2 cloves of garlic, minced
  • ¼ cup of parsley, finely chopped
  • 1 egg
  • ⅓ cup of milk, I used almond milk
  • 1 cup of breadcrumbs
  • (½ cup of fresh spinach, finely chopped)
  • 1 pound of ground turkey
  • 1 ½ tablespoons of Worcestershire sauce
  • 1 ½ tabelspoons of olive oil
  • 1 teaspoon of salt
  • 1 teaspoon of pepper
  • 3 bell peppers

For the sauce

  • 1/3 cup tomato sauce
  • 1 tablespoon yellow mustard
  • 1 tablespoon of maple syrup
  • 2 teaspoons of apple cider vinegar
  • teaspoon of soy sauce


  1. Pre-heat the oven to 350 and grease a large baking tray.
  2. Slice bell peppers into rings. Finely chop up the tops, bottoms, and any remaining pepper to be added into the turkey mixture.
  3. Heat oil in a medium skillet and saute onion, mushroom, chopped bell pepper, and garlic for about 5 minutes or until the onion becomes translucent. Stir in the salt, pepper, and theWorcestershire sauce.
  4.  Transfer mixture to a large bowl and add in turkey, bread crumbs, egg, parsley, and milk. Mix thoroughly. Divide the mixture evenly among the 9 bell pepper rings and place on a greased baking sheet.
  5. In a small bowl, combine all of the sauce ingredients and spread it evenly over the mini meatloafs.
  6. Bake in the oven for 30-35 minutes.
  7. Top with extra parsley and ENJOY!!
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes