Turkey Meatloaf Muffins

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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!

Overhead shot of a black plate of zucchini noodles topped with 8 turkey meatloaf muffins.

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!

Close up shot of a plate of turkey meatloaf muffins on some zucchini noodles.

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.
Overhead shots of 1) the veggie mixture, and 2) the meatloaf mixture before combining.
Overhead shot of pre-cooked turkey meatloaf muffins in muffin tins with parchment liners.

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!
Overhead shot of a partial tin of pre-cooked meatloaf muffins with a bowl of the topping next to 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!

Overhead shot of a muffin tin of just cooked turkey meatloaf muffins.

What to serve with these meatloaf muffins:

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

Side shot of a partial plate of turkey meatloaf muffins on a bed of zucchini noodles.

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!
4.84 from 6 votes
Print Pin Rate
Course: Main Dish
Cuisine: American
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 12 meatloaf muffins
Calories: 183kcal


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!


  • 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!


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


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
Tried this recipe?Mention @Suebeehomemaker or tag #suebeehomemaker!


  1. Easy to make and super delicious!! Will make these again for sure

    1. Suebee Homemaker says:

      Yay! I’m so glad you enjoyed them, Shari! 🙂

  2. This recipe tastes amazing and I love the mini size. So much fun to eat!

    1. Suebee Homemaker says:

      Thank you! You like everything I make! 🙂

  3. So easy and fun to make! Great for meal prep!

    1. Suebee Homemaker says:

      So glad you enjoyed them, Josh! ?

  4. Check out the protein and calorie information for this awesome recipe. It does not get any better than this. Go for it and add the Balsamic Glazed Brussels Sprouts and Sweet Potatoes!

    1. Suebee Homemaker says:

      It’s a lean and mean type of meal! 🙂

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