Turkey Meatloaf Muffins

Turkey Meatloaf Muffins are a spin on the traditional meatloaf. Baking them in jumbo sized muffin tins removes the guesswork as these bake in only 20 minutes. A perfect weeknight meal!

We grew up in the Midwest, and ate a lot of meatloaf. Mom used to make giant loafs for our family of eight, and it was always delicious. I decided to do a spin on the traditional meatloaf by using ground turkey instead of beef, and making mini versions to keep the guesswork out of the baking time. My biggest hurdle with meatloaf over the years, was getting it done in the center. These meatloaf muffins are so easy and delicious as well!

Ingredients needed for Turkey Meatloaf Muffins:

• Ground Turkey – I like to use 93% lean turkey.
• Turkey Sausage – Just remove the sausage from the casings.
• Veggies – You’ll need onion, carrots, celery, and garlic.
• Olive Oil – This is, of course, needed to sauté the veggies!
• Spices – Salt, pepper, red pepper flakes, and onion powder.
• Tomato Paste – This helps to give the meatloaf that depth of flavor.
• Worcestershire Sauce – One of my favorite condiments that gives a perfect amount of savory, sweet, and tang.
• Bread Crumbs – I use Panko, and the bread crumbs help hold everything together.
• Egg – One egg is all you need for the perfect meatloaf muffins.

Ingredients needed for the meatloaf topping:

• Ketchup
• Mustard
• Brown Sugar
• Sriracha – OPTIONAL but necessary if you like a bit of spicy to your food. BUT if not, just skip it!

How to make Turkey Meatloaf Muffins:

1. Preheat oven to 350 degrees. Prepare two jumbo muffin tins with parchment paper squares.
2. Prep veggies. Dice up the onion, carrots, and celery, and sauté in olive oil until softened. Remove to cool slightly.
3. Combine. Add all meatloaf ingredients, including the sautéed veggies, to a large mixing bowl and use your hands to mix everything together.
4. Form meatloaf. Using your hands, form 12 similar sized portions. Place in parchment lined muffin cups.
5. Make topping. Combine the ketchup, mustard, brown sugar, and sriracha (optional). Spoon a tablespoon or so on top of each meatloaf.
6. Bake. Bake the meatloaf muffins for 20 minutes, or until done.

It’s best to use jumbo sized muffin tins for this recipe. But If you use regular sized tins, you will probably get 18 smaller meatloaf muffins instead of 12, and then will need to reduce your baking time.

I also cut parchment paper into 5.5 x 5.5 inch squares so there was less mess to clean up. So easy!

What to serve with these meatloaf muffins:

• Zucchini noodles – I did a quick saute of zucchini noodles for my pictures. You could add a bunch of other veggies here as well.
• Herb Buttery Smashed Potatoes – So easy it’s ridiculous.
• Baked Mac and Cheese – For the carb lovers!
• Easy Roasted Brussels sprouts with Bacon – Bacon truly makes everything better, and it’s perfect with Brussels sprouts.
• Classic Wedge Salad with Blue Cheese Dressing – A classic, and it’s hard to beat.

So many other side dishes and salads are on the blog. Enjoy!

Try this recipe that uses ground turkey next! Sweet Potato Turkey Chili

Please let know if you try this recipe. Be sure to comment and leave a review on the blog so I can see what you think. You can also like my Facebook Page, follow me on Pinterest, and catch me on Instagram.

xoxo ~Sue

Turkey Meatloaf Muffins

Turkey Meatloaf Muffins are a spin on the traditional meatloaf. Baking them in jumbo sized muffin tins removes the guesswork as these bake in only 20 minutes. A perfect weeknight meal!

5 from 4 votes

Print Pin Rate

Course: Main Dish

Cuisine: American

Keyword: meatloaf, turkey meatloaf, turkey meatloaf muffins

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Servings: 12 meatloaf muffins

Calories: 183kcal

Ingredients

For meatloaf muffins:

• 1 pound ground turkey – 93% lean
• 1.22 pounds Italian turkey sausage – removed from casings (can use hot, mild, sweet)
• 1 Tablespoon olive oil
• 1 cup onion – diced
• 1/2 cup carrots – diced
• 1/2 cup celery – diced
• 2 cloves garlic – minced
• kosher salt and freshly ground black pepper – to taste
• 1 teaspoon red pepper flakes
• 1/2 teaspoon onion powder
• 2 Tablespoons tomato paste
• 1 Tablespoon Worcestershire sauce
• 1 cup Panko bread crumbs
• 1 large egg

For topping:

• 6 Tablespoons ketchup
• 2 Tablespoon mustard
• 2 Tablespoon brown sugar
• 1 Tablespoon Sriracha sauce – optional!

Instructions

• Preheat oven to 350 degrees. Prepare large muffins tins with baking spray or parchment paper squares (see blog post).
• Prepare the vegetables by dicing in small pieces (or use vegetable chopper/food processor). Heat pan to medium heat, add olive oil, and then veggies. Sauté until soft, approximately 5-6 minutes. Set aside to cool slightly.
• In a large mixing bowl, combine turkey, all spices, tomato paste, Worcestershire sauce, bread crumbs, egg, and sautéed vegetables. 
• Using your hands, mix everything gently, forming 12 large meatloaf muffins. Place in prepared muffin tins.
• Make topping by combining ketchup, mustard, brown sugar, and Sriracha. Spoon over the muffins.
• Bake meatloaf muffins for approximately 20 minutes, or until cooked through. Check for doneness by slicing into one meatball.
• Serve with your favorite sides. Options for you on the blog post!

Notes

You can freeze meatloaf muffins (without topping) for several months, wrapped tightly with saran wrap and placed in freezer bags.

Nutrition

Calories: 183kcal | Carbohydrates: 13g | Protein: 18g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 63mg | Sodium: 662mg | Potassium: 335mg | Fiber: 1g | Sugar: 7g | Vitamin A: 1140IU | Vitamin C: 17mg | Calcium: 37mg | Iron: 5mg