Preheat your oven to 375°F (190°C). Lightly grease a standard muffin tin or line it with non-stick spray.
In a large mixing bowl, combine ground turkey, breadcrumbs, grated Parmesan cheese, chopped onion, and minced garlic. Add dried thyme, dried oregano, black pepper, and salt. Pour in the beaten egg and half of the ketchup (about 2 tablespoons). Mix gently until just combined.
Divide the meat mixture evenly into the muffin tin cups, pressing each portion down gently to create uniform mini meatloaves.
In a small bowl, whisk together apple cider and the remaining ketchup to make the glaze.
Bake the minis for 20 minutes. Remove from oven and brush each mini generously with the cider glaze. Return to oven and bake for an additional 10–12 minutes, or until cooked through (165°F/74°C) and the glaze is caramelized.
While baking, cook turkey bacon until crispy and chop it. Once the minis come out of the oven, sprinkle the chopped bacon on top.
Let the minis rest a few minutes before removing from the muffin tin. Serve warm as a main dish or snack.
