Turkey Meatloaf Muffins
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Turkey Meatloaf Muffins are a spin on the traditional meatloaf. Baking them in muffin form removes the guesswork as these bake in only 20 minutes. A perfect weeknight meal that the whole family will love!
Try our Turkey Taco Soup or some delicious Green Chile Turkey Burgers next!
Best Turkey Meatloaf
We grew up in the Midwest and ate a lot of meatloaf. Mom used to make giant loaves for our family of eight, and we always enjoyed it.
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.
Why This Recipe Works:
- SIMPLE TO MAKE – This really is the easiest thing to make. There is a little bit of chopping and a quick sauté, but dinner can be on the table in less than an hour.
- QUICK BAKING TIME – These turkey meatloafs bake in less than 20 minutes. The quick cooking time plus portion control is a win/win.
- TENDER AND DELICIOUS – Tender meatballs with the addition of a mirepoix (combo of onion, carrots, celery, and garlic). A healthier option for delicious comfort food!
- A TASTY SAUCE – We love this slightly spicy sauce that is just four ingredients. Make a little bit extra for serving!
- PERFECT MEAL PREP – Make these at the beginning of the week and enjoy them for several days.
What You’ll Need:
- Ground Turkey – I like to use 93% lean ground turkey breast. If desired, you could use lean ground beef instead.
- Turkey Sausage – Just remove the sausage from the casings. You can use pork sausage or ground turkey instead.
- Veggies – You’ll need onion, carrots, celery, and garlic. In a pinch, you can use garlic powder in place of fresh garlic.
- Olive Oil – A little oil is 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 bread crumbs which help to hold everything together.
- Egg – One egg is all you need for the perfect meatloaf muffins.
- The Topping – Just a simple mixture of ketchup, mustard, brown sugar, and Sriracha (optional).
To make this even spicier, add an extra pinch of red pepper flakes and a little more sriracha sauce!
How to make Ground Turkey Meatloaf Muffins:
Step 1
Preheat oven to 350 degrees. Prepare two jumbo muffin tins with parchment paper squares.
Step 2
Prep veggies. Dice up the onion, carrots, and celery, and sauté in olive oil until softened. Remove to cool slightly.
Step 4
Combine. Add all meatloaf ingredients, including the sautéed veggies, to a large bowl and use your hands to combine the meatloaf mixture.
Step 5
Form meatloaf. Using your hands, form 12 similar sized portions. Place in parchment lined muffin pan (or two).
Using parchment paper in the muffin tins will make clean-up a cinch. I cut two large sheets of parchment into 12 equal squares.
Step 6
Make topping. Combine the ketchup, mustard, brown sugar, and sriracha (optional). Spoon a tablespoon or so on top of each mini meatloaf.
I recommend making a little bit of extra sauce for serving.
Step 7
Bake. Bake the meatloaf muffins for 17-20 minutes or until done. When done, the internal temperature of turkey meatloaf should register 165 degrees on a digital meat thermometer.
Recipe Tips for Turkey Muffins:
- It’s best to use jumbo muffin tins for this recipe. If you use regular sized tins, you will probably get 18 smaller muffins instead of 12 and will then need to reduce your baking time. If you don’t have muffin tins, simply place rounds of the turkey mixture on a baking sheet prepared with cooking spray or parchment paper.
- I also cut parchment paper into 5.5 x 5.5 inch squares so there was less mess to clean up.
- While I used a combo of ground turkey and turkey sausage, you could also use 100% ground turkey. This recipe would also work with beef, sausage, or a combo of your favorite ground meat.
- Make extra sauce for serving!
Storing and Freezing
STORE leftovers in an airtight container in the refrigerator for up to four days.
FREEZE unbaked mini meatloaves in a container stored in a freezer bag. Thaw in your refrigerator and then add topping before baking.
What to serve with turkey meatloaf muffins:
There are many other side dishes and salads on the blog. Enjoy!
Kitchen Tools Used: (affiliate links)
xoxo ~Sue
Turkey Meatloaf Muffins
Ingredients
For meatloaf muffins:
- 1 Tablespoon olive oil
- 1 cup onion (or 1/2 medium onion) – diced
- 1/2 cup carrots (or one large carrot) – diced
- 1/2 cup celery (or one celery stalk) – diced
- 3 cloves garlic – minced
- 1 pound ground turkey – 93% lean
- 1.22 pounds Italian turkey sausage – removed from casings (can use hot, mild, sweet)
- 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 375 degrees. Prepare large muffins tins with baking spray or parchment paper squares (see blog post).
- Heat pan to medium heat, add olive oil, and then the onions, carrots, and celery. Sauté until soft, approximately 4-5 minutes. Add garlic and stir for 30 seconds. 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. Stir well and spoon over the muffins.
- Bake meatloaf muffins for approximately 17-20 minutes, or until cooked through. Check for doneness. Meatloaf is done when a digital thermometer reads 165 degrees F.
- Serve with your favorite sides. Options for you on the blog post!
Notes
- It’s best to use jumbo muffin tins for this recipe. If you use regular sized tins, you will probably get 18 smaller muffins instead of 12 and will then 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.
- While I used a combo of ground turkey and turkey sausage, you could also use 100% ground turkey. This recipe would also work with beef, sausage, or a combo.
- Make extra sauce for serving!
Easy to make and super delicious!! Will make these again for sure
Yay! I’m so glad you enjoyed them, Shari! 🙂
This recipe tastes amazing and I love the mini size. So much fun to eat!
Thank you! You like everything I make! 🙂
So easy and fun to make! Great for meal prep!
So glad you enjoyed them, Josh! ?
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!
It’s a lean and mean type of meal! 🙂