Let Me Tell You About This Cozy Dinner

Alright, so you know those weeks where you just stare at the fridge like it’s going to magically cough up an answer to “What the heck is for dinner?” Yeah, that’s when I usually end up making these mini turkey meatloaves with roasted garlic cauliflower mash. My kids have this weird contest to see who can guess the “secret veg” in the mash each time (spoiler: it’s always cauliflower!) And honestly, I think meatloaf gets a bad rap; mini ones are just more fun and… well, cuter. Anyway, this is the kind of meal that feels a bit special but still doable on a Tuesday when you’ve just about had it with, well, Tuesdays. Oh, and last Christmas I tripled this recipe because my cousin brought her new boyfriend—you never want to run out of mash when there’s a crowd, trust me.

Mini Turkey Meatloaves with Roasted Garlic Cauliflower Mash

Why I Keep Coming Back to This Recipe

I make this when I want something that feels like comfort food but won’t totally knock me out for the evening (I save that for mac and cheese night). My family goes bonkers for these little meatloaves—especially because they’re just the right size for everyone to get their own. And if you’re trying to sneak in veggies, the cauliflower mash is a total ninja move (my youngest didn’t realize for a whole year it wasn’t potato—parenting win!). Actually, one time I forgot to roast the garlic and, yeah, it didn’t taste nearly as good… but hey, that’s how you learn, isn’t it?

What You’ll Need (And What You Can Get Away With)

500g ground turkey (sometimes I use ground chicken if it’s on sale or I can’t find turkey)
1/2 onion, finely chopped (or shallot if you’re feeling posh—my friend insists on red onion, but it’s honestly up to you)
2 cloves garlic, minced
1 egg (I once forgot. The meatloaf was interesting… would not recommend skipping)
1/3 cup breadcrumbs (I’ve even crumbled up crackers before in a pinch, and it worked fine)
2 tbsp ketchup (or BBQ sauce if you want to mix things up—my cousin swears by sriracha ketchup, but the kids weren’t fans)
1 tbsp Worcestershire sauce (I can never say this right, but use soy sauce if you must)
1 tsp dried Italian herbs (fresh is nice, but not worth a separate trip to the shop to me)
Salt and black pepper—just a good pinch of each
For the mash:
1 large head cauliflower, chopped into florets (I’ve used frozen before, not quite the same but it’ll do in a jam)
1 bulb garlic (yep, the whole bulb, don’t be shy)
2 tbsp butter (sometimes a splash of olive oil instead when trying to look after the cholesterol)
2–3 tbsp milk (or whatever non-dairy thing you have)
Salt and pepper to taste

How I Make It (and Where I Sneak Tastes)

Preheat your oven to 200°C/390°F. I always forget to do this first and then stand there waiting impatiently. Don’t be me—do it early.
First, the garlic: slice the top off your garlic bulb, drizzle a tiny bit of olive oil on the exposed cloves, wrap it in foil, and chuck it in the oven right on the rack. It’ll take about 30–35 min. I do this before I even think about the rest.
While the garlic is roasting, throw your cauliflower florets on a baking sheet, toss with a little olive oil, and pop them in the oven too. They’ll need about 25–30 min to get nice and toasty (I always like a hint of golden brown).
While all that’s happening, combine the turkey, onion, minced garlic, egg, breadcrumbs, ketchup, Worcestershire sauce, herbs, salt, and pepper in a big bowl. Now get your hands in there (unless raw meat freaks you out—in which case, a big spoon is fine). Mix until just combined. Don’t overdo it, or the meat won’t forgive you.
Shape the mixture into 6 little loaves and put them on a lined baking tray. I usually make mine about the size of a cricket ball? (Or a snowball, depending where you’re reading from.)
Bake the meatloaves in the same oven for about 20–22 mins, until they’re nicely browned (this is where I sneak a little poke with the thermometer—at least 74°C/165°F, just to be safe).
Back to the mash! Once your cauliflower is golden and the garlic is soft, squeeze out the roasted cloves into a big bowl with the cauliflower. Add the butter and splosh of milk. Mash it all together—sometimes I use a stick blender, but a potato masher works fine (plus, it’s more satisfying, I reckon).
Taste and add more salt or pepper if you like. If it’s not smooth enough, add a bit more milk. Or butter. Or both. Honestly, you do you.

What I’ve Learned (Sometimes The Hard Way)

Trying to mash cauliflower while it’s cold is just plain asking for trouble. Trust me—keep it hot.
If your meatloaves are sticking, you probably forgot to line the tray (not that I’m speaking form experience or anything…)
I think this actually tastes better the next day. The flavors settle down and make friends overnight.

Ideas for Changing Things Up (Good and… Less Good)

Swap the turkey for lentils and mushrooms for a veggie twist—surprisingly nice, though it doesn’t make the same crispy edges.
I once tried adding curry powder to the mash. It sounded clever, but honestly, it tasted kinda odd. Stick to roasted garlic, people.
Top the mini meatloaves with extra cheese in the last 5 min—my eldest insists this makes it “fancy” (her word, not mine).

The Kitchen Stuff I Use… Or Don’t

I use a basic baking tray lined with parchment, a big bowl, and a potato masher for the mash. If you don’t have a masher, the back of a mug actually sorta works. And obviously, an oven—unless you’re a magician with a campfire (and if you are, tell me how!).

How Long It Lasts (If It Even Gets That Far)

Store any leftovers in an airtight box in the fridge. Should keep about 3 days. But honestly, in my house it never makes it past breakfast the next day (cold leftover meatloaf on toast = my secret snack).

Ways We Like to Eat It Around Here

Sometimes I serve this with a little pile of sautéed greens on the side—or if I’m feeling lazy, just some frozen peas. My mum loves a fried egg on top for brunch (yeah, it sounds weird—but somehow it works!). At birthdays, we let each kid decorate their own meatloaf with whatever sauces they want. Makes a right old mess, but that’s half the fun.

Lessons From My Own Mess-Ups (So You Don’t Have To)

Don’t skip roasting the garlic—it’s night and day different from raw garlic.
I once tried to rush the roasting step. Ended up with crunchy, slightly bitter garlic. Never again.
If your mash is watery, you probably overcooked the cauliflower—or maybe you didn’t drain it enough (guilty as charged).

Questions I Get About This Recipe (And Honest Answers)

Can I freeze these? Sure thing—just make sure they’re cool first, then wrap well. Defrost in the fridge and reheat in the oven. But sometimes the mash gets a bit grainy after freezing—I’d just make fresh mash, honestly.
What if I don’t have Worcestershire? Not a big deal; a dash of soy sauce or even some balsamic will do in a pinch. It’s flexible.
Can this be doubled? Easily! On second thought, if you triple it, get ready for your kitchen to look like a tornado passed through (don’t ask how I know…)
Why do you roast the garlic whole? Because it goes sweet and mellow, not harsh. Try it once and you’ll get it!
Can I use pre-riced cauliflower? Yeah, go for it, but watch the roasting time—it browns quicker.

That’s about it! If you make it, let me know how it goes (I love hearing when someone else’s family joins the clean plate club). If you’ve got your own twist, I’d love to hear it—so long as it’s not curry powder in the mash. Learned that lesson already.

Mini Turkey Meatloaves with Roasted Garlic Cauliflower Mash