Turkey Meatloaf Muffins (Printable)
Individual turkey meatloaves baked in muffin tins for easy portion control.
# What You'll Need:
→ Meats
01 - 1 pound lean ground turkey (93% lean recommended)
→ Vegetables
02 - 1 small onion, finely diced
03 - 1 small carrot, grated
04 - 1 celery stalk, finely diced
05 - 2 cloves garlic, minced
→ Binders & Fillers
06 - 1/2 cup old-fashioned oats or breadcrumbs
07 - 1 large egg, lightly beaten
08 - 1/4 cup milk
→ Seasonings & Condiments
09 - 2 tablespoons tomato ketchup, plus extra for topping
10 - 1 tablespoon Worcestershire sauce
11 - 1 teaspoon Italian seasoning
12 - 1/2 teaspoon kosher salt
13 - 1/4 teaspoon freshly ground black pepper
# How To Make:
01 - Preheat the oven to 375°F. Lightly grease a 12-cup muffin tin with nonstick cooking spray or line with paper liners.
02 - In a large mixing bowl, combine the ground turkey, diced onion, grated carrot, diced celery, minced garlic, oats (or breadcrumbs), beaten egg, milk, ketchup, Worcestershire sauce, Italian seasoning, salt, and pepper. Mix gently with your hands or a spatula until just combined, being careful not to overwork the meat.
03 - Divide the mixture evenly among the 12 muffin cups, pressing lightly to compact and fill each cavity to the top.
04 - Spoon or brush a thin layer of ketchup over the top of each muffin for a glazed finish.
05 - Bake for 22–25 minutes until the muffins are cooked through (internal temperature reaches 165°F) and the tops are lightly glazed and browned.
06 - Let the muffins rest in the pan for 5 minutes before carefully removing. Serve warm with your choice of side dishes.
# Expert Tips:
01 -
- Each muffin is its own serving so you never accidentally eat half the loaf standing at the counter.
- Lean turkey and hidden veggies make this feel like comfort food without the heavy aftermath.
- They reheat beautifully which means lunch is already handled for the next three days.
02 -
- Overmixing the meat mixture turns tender muffins into dense rubbery pucks so handle it as little as possible once everything is combined.
- Letting the muffins rest those five minutes is not optional because they will fall apart if you try to scoop them out straight from the oven.
03 -
- Wet your hands slightly before portioning the meat mixture and it will not stick to your fingers nearly as much.
- Use a cookie scoop to fill the muffin cups for even portions that bake at the same rate every single time.