These Turkey Meatloaf Muffins bake in just 20 minutes, making them perfect for a weeknight dinner! They're individually portioned, juicy, and full of flavor.
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Why You'll Love This Recipe
You are going to love these quick and easy Turkey Meatloaf Muffins! They're a super cute version of meatloaf that's already portioned into single servings.
I love turkey meatloaf but don't always want to make it because it takes so long to bake. Since these are baked in a muffin pan, they take a fraction of the time that a whole meatloaf in a loaf pan takes, saving time on busy weeknights.
They're the perfect lightened-up comfort food, using lean ground turkey instead of beef. They're also dairy-free and gluten-free, just be sure to read the ingredient notes.
Love this easy recipe? You may also like this reader favorite, Turkey Meatloaf with Zucchini! And of course, for the perfect side dish, serve them with these Almond Milk Mashed Potatoes.
Ingredients
These easy-to-find ingredients come together quickly to make these mini turkey meatloaves.
- Ground Turkey: Opt for a 93% lean ground turkey. I don't recommend using a leaner ground turkey, as it could become dry once baked. Another great option is ground chicken or even ground beef.
- Onion and Garlic: Diced yellow onion and minced garlic. Before adding them to the meatloaf mixture, you'll sauté them in some extra virgin olive oil.
- Quick Oats: Use quick oats to keep your meatloaf moist and not old-fashioned oats. Quick oats are cut thinner and smaller than old-fashioned rolled oats, so they'll absorb the liquid faster. The cooking time on these meatloaves is short, so rolled oats won't soften enough. Be sure they're certified gluten-free if making them for a gluten-free diet.
- Egg: A large egg to bind all the ingredients together.
- Seasonings: Ground parsley, ground thyme, and fine sea salt to flavor the meatloaves.
- Ketchup: Some ketchup in the meatloaf mixture and some for the sauce. The ketchup gives a nice tangy and sweet flavor. I like to read the label and opt for ketchup with less artificial ingredients.
- Worcestershire Sauce: It adds an extra umami flavor when mixed with the ketchup for the sauce. Some Worcestershire sauce contains gluten, so read the label if you're making them gluten-free.
*The full ingredient list with amounts is in the recipe card below.
How to Make Turkey Meatloaf Muffins
- Preheat the oven to 375°F. Lightly grease a muffin pan with olive oil or cooking spray. Set aside.
- Heat the olive oil in a small skillet over medium-low heat. Add the onion and garlic. Cook until the onions are translucent, about 2-3 minutes. Set aside and let cool for a few minutes.
- In a large bowl, mix the ground turkey, egg, oats, parsley, thyme, sea salt, 3 tablespoons of ketchup, and onion mixture using a fork or your hands until combined. Fill each muffin cup with ¼ cup of the meatloaf mixture. You should get about 10.
- Mix the remaining 3 tablespoons of ketchup in a small bowl with the Worcestershire sauce. Spoon over the muffins.
- Bake for 18-20 minutes until cooked through. Serve warm and enjoy!
Expert Tip: Use a meat thermometer to check for doneness. The internal temperature should reach a minimum of 165°F according to the USDA.
Variations
I love these mini turkey meatloaves as they are, however here are some recommendations if you want to change it up.
- Add in some veggies. You could add in a small handful of diced veggies, like bell peppers or mushrooms. Add them to the skillet when sautéing the onions and garlic. You could also finely grate some carrots or zucchini and squeeze the liquid out. Stir it into the mixture for some hidden veggies. If doing this, add an extra ¼ cup of quick oats to balance it out.
- Use BBQ sauce. Instead of using ketchup and Worcestershire sauce for the topping, you could spread your favorite BBQ sauce over the top of the muffins.
- Make them into meatballs. Instead of using a muffin tin, you can form them into ¼ cup-sized meatballs and bake them on a parchment lined baking sheet. The cooking time will remain about the same.
- Swap out the oats. Instead of quick oats, you could use panko bread crumbs.
- Use your favorite herbs. Adjust the seasonings to your taste. Try seasoning with marjoram, thyme, sage, parsley, or rosemary.
- Give them some Italian flair. Top them with marinara sauce. During the last 5 minutes of cooking, top them each with a tablespoon of shredded mozzarella cheese.
Serving Suggestions
Serve Turkey Meatloaf Muffins as a main dish for dinner with your favorite sides. Try them with fluffy mashed potatoes, maple balsamic brussels sprouts, roasted carrots and green beans or cruciferous crunch salad.
They also make a great game day get-together food or even small bites for a party. For a crowd, this recipe is easy to double or triple!
Wondering what to do with leftover meatloaf? I love cutting it into slices and putting it between toast with mustard for a meatloaf sandwich. It's great warm or cold!
Make Ahead and Storage
Make Ahead: They're great for meal prepping for a few days since they're already portioned. You could also prep the meatloaf mixture up to 24 hours in advance, then refrigerate in an airtight container before baking.
To Store: Refrigerate in an airtight container for up to 2 days.
To Freeze Leftovers: Freeze leftover meatloaves in an airtight container for up to 3 months.
If Freezing Before Baking: Make the meatloaf mixture, then portion it into ¼ cup portions and place on a parchment lined baking sheet. Put the baking sheet in the freezer for 1-2 hours to flash-freeze them. Once solid, store them in a freezer bag for up to 3 months. To thaw, put them in the refrigerator overnight, then bake according to recipe instructions.
Frequently Asked Questions (FAQ's)
Turkey meatloaf is cooked through when the internal temperature reaches 165°F. The best way to tell is by using a meat thermometer.
Yes! You can prep the meatloaf mixture up to 24 hours in advance, then refrigerate in an airtight container before baking.
The best side dishes for turkey meatloaf are mashed potatoes, green beans, peas, mac and cheese, or a salad.
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📖 Recipe
Turkey Meatloaf Muffins
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 10 muffins 1x
- Category: Main Dishes
- Method: Bake
- Cuisine: American
Description
These Turkey Meatloaf Muffins bake in just 20 minutes, making them perfect for a weeknight dinner! They're individually portioned, juicy, and full of flavor.
Ingredients
- 1 teaspoon extra virgin olive oil
- ¼ cup yellow onion, finely diced
- 1 clove garlic, minced
- 1 pound 93% lean ground turkey
- 1 large egg
- ¼ cup quick oats
- 1 teaspoon dried parsley
- ¼ teaspoon dried thyme
- ½ teaspoon fine sea salt
- 6 tablespoons ketchup, divided
- 1 teaspoon Worcestershire sauce
Instructions
- Preheat the oven to 375°F. Lightly grease a muffin pan with olive oil or cooking spray. Set aside.
- Heat the olive oil in a small skillet over medium low heat. Add the onion and garlic. Cook until the onions are translucent, about 2-3 minutes. Set aside and let cool for a few minutes.
- In a large bowl, mix the ground turkey, egg, oats, parsley, thyme, sea salt, 3 tablespoons of ketchup, and onion mixture using a fork or your hands until combined. Fill each muffin cup with ¼ cup of the meatloaf mixture. You should get about 10.
- In a small bowl, mix the remaining 3 tablespoons of ketchup with the Worcestershire sauce. Spoon over the muffins.
- Bake for 18-20 minutes until cooked through. Serve warm and enjoy!
Notes
If making these gluten-free, use certified gluten-free quick oats and Worcestershire sauce.
Turkey meatloaf should reach an internal temperature of 165°F to ensure it's cooked through.
To store, refrigerate in an airtight container for up to 2 days.
Nutritional Values (per serving) are approximates only
Nutrition
- Serving Size: 2 muffins
- Calories: 202
- Sugar: 5.3 g
- Sodium: 436.6 mg
- Fat: 9.8 g
- Saturated Fat: 2.5 g
- Carbohydrates: 9.9 g
- Fiber: 0.5 g
- Protein: 19 g
- Cholesterol: 104.5 mg
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