Turkey Meatloaf Muffins (Printable)
Individual portion-sized turkey meatloaves baked in muffin tins with vegetables and herbs for quick, healthy meals.
# What You Need:
→ Meat
01 - 1 pound lean ground turkey
→ Vegetables
02 - 1 small onion, finely diced
03 - 1 small carrot, grated
04 - 1 celery stalk, finely diced
05 - 2 cloves garlic, minced
→ Binders and Fillers
06 - 1/2 cup old-fashioned oats or breadcrumbs
07 - 1 large egg, lightly beaten
08 - 1/4 cup milk
→ Seasonings
09 - 2 tablespoons tomato ketchup, plus extra for topping
10 - 1 tablespoon Worcestershire sauce
11 - 1 teaspoon Italian seasoning
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon freshly ground black pepper
# How-To:
01 - Preheat the oven to 375°F. Lightly grease a 12-cup muffin tin 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 until just combined, being careful not to overwork the meat.
03 - Divide the turkey mixture evenly among the 12 muffin cups, pressing lightly to fill each cavity and smoothing the tops.
04 - Spoon or brush a thin layer of ketchup over the top of each muffin for a glazed finish.
05 - Bake for 22 to 25 minutes until the meatloaf muffins are cooked through and the tops are lightly glazed and golden.
06 - Let the muffins rest in the pan for 5 minutes before carefully removing. Serve warm with your choice of sides.
# Expert Tips:
01 -
- They cook in half the time of a traditional meatloaf because portion sizing does the heavy lifting for you.
- Each muffin is its own sealed package of flavor, so you never have to argue about who got the bigger slice at dinner.
02 -
- Overmixing is the fastest way to turn tender muffins into dense little hockey pucks.
- Grating the carrot on the finest holes of your box grater makes it nearly invisible to picky eaters.
03 -
- Use an ice cream scoop to divide the mixture evenly so every muffin finishes cooking at the same time.
- Letting the mixture rest for ten minutes before scooping helps the oats absorb moisture and gives you a more tender crumb.