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
Scale
- 1 teaspoon extra virgin olive oil
- 1/4 cup yellow onion, finely diced
- 1 clove garlic, minced
- 1 pound 93% lean ground turkey
- 1 large egg
- 1/4 cup quick oats
- 1 teaspoon dried parsley
- 1/4 teaspoon dried thyme
- 1/2 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 1/4 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