Turkey Meatloaf Muffins

4.72 from 7 votes

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!

Course Main Dish

Cuisine American

Keyword meatloaf, turkey meatloaf, turkey meatloaf muffins

Prep Time 25

Cook Time 20

Total Time 45

Servings meatloaf muffins

Calories 183kcal

Author Sue Ringsdorf

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.
1 Tablespoon olive oil, 1 cup onion (or 1/2 medium onion), 1/2 cup carrots (or one large carrot), 1/2 cup celery (or one celery stalk), 3 cloves garlic
In a large mixing bowl, combine turkey, all spices, tomato paste, Worcestershire sauce, bread crumbs, egg, and sautéed vegetables.
1 pound ground turkey, 1.22 pounds Italian turkey sausage , kosher salt and freshly ground black pepper, 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
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.
6 Tablespoons ketchup, 2 Tablespoon mustard, 2 Tablespoon brown sugar, 1 Tablespoon Sriracha sauce
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!

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

Nutrition