Turkey Meatloaf Muffins (Printable Version)
Individual turkey loaves baked in muffin tins for perfectly portioned, protein-rich meals with vegetables and herbs.
# What You Need:
→ Meat
01 - 1 lb lean ground turkey
→ Vegetables
02 - 1 small onion, finely diced
03 - 1 small carrot, grated
04 - 1 celery stalk, finely diced
05 - 2 cloves garlic, minced
→ Binders and Fillers
06 - 1/2 cup old-fashioned oats or breadcrumbs
07 - 1 large egg, lightly beaten
08 - 1/4 cup milk
→ Seasonings
09 - 2 tbsp tomato ketchup, plus extra for topping
10 - 1 tbsp Worcestershire sauce
11 - 1 tsp Italian seasoning
12 - 1/2 tsp salt
13 - 1/4 tsp freshly ground black pepper
# Directions:
01 - Preheat the oven to 375°F. Lightly grease a 12-cup muffin tin or line with paper liners.
02 - In a large mixing bowl, combine the ground turkey, onion, carrot, celery, garlic, oats or breadcrumbs, egg, milk, ketchup, Worcestershire sauce, Italian seasoning, salt, and pepper. Mix gently until just combined, being careful not to overwork the meat.
03 - Divide the mixture evenly among the prepared muffin cups, pressing lightly to fill each cavity.
04 - Spoon or brush a small amount of ketchup over the top of each muffin for a glazed finish.
05 - Bake for 22 to 25 minutes until the meatloaf muffins are cooked through and the tops are lightly glazed.
06 - Let the muffins rest in the pan for 5 minutes before removing. Serve warm with your choice of side.
# Expert Tips:
01 -
- Each muffin is its own serving, so you never accidentally eat three portions of meatloaf in one sitting, which I may have done before inventing these.
- They reheat beautifully the next day and even taste good cold straight from the fridge at midnight.
02 -
- Mixing with your hands seems messy but gives you the gentlest touch and the most even distribution of ingredients, a fork always overworks something.
- If your mixture feels too wet to hold shape, add another tablespoon of oats and let it sit for two minutes before filling the cups.
03 -
- Use a large cookie scoop to portion the mixture into the muffin cups and every single one will be the same size and cook evenly.
- Brush the ketchup glaze on halfway through baking instead of only at the start for a thicker, tackier crust that does not burn.