Lightly spray 1 (12-cup) muffin pan with nonstick cooking spray.
Cook mushrooms, onion and garlic in olive oil in large skillet over medium-high heat, 4 to 5 minutes or until just tender. Cool.
Combine ground turkey, bread crumbs, ketchup, egg, Worcestershire sauce, salt, pepper and mushroom mixture in large bowl, mixing well. Divide meat mixture and pat into prepared muffin cups. Bake 20 to 25 minutes or until cooked through.
Divide salad blend, tomatoes, fried onions and cheese on 6 large serving plates or bowls. Top each with 2 "mini meatloaves". Drizzle dressing to taste over salads.