Turkey Meatloaf Muffins (Printer-friendly)
Individual turkey meatloaves baked in muffin tins with vegetables, herbs, and oats for a healthy portion-controlled meal ready in 40 minutes.
# What You Need:
→ Meats
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 & 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
# How to Make It:
01 - Preheat the oven to 375°F. Lightly grease a 12-cup muffin tin or line with paper liners.
02 - In a large bowl, combine ground turkey, onion, carrot, celery, garlic, oats (or breadcrumbs), egg, milk, ketchup, Worcestershire sauce, Italian seasoning, salt, and pepper. Mix gently until just combined; do not overmix.
03 - Divide the mixture evenly among the muffin cups, pressing lightly to fill each cavity.
04 - Spoon or brush a small amount of ketchup over the top of each muffin.
05 - Bake for 22–25 minutes, or until the meatloaf muffins are cooked through and tops are glazed.
06 - Let rest in the pan for 5 minutes before removing. Serve warm.
# Expert Tips:
01 -
- They cook in half the time of a traditional meatloaf because portion size matters when you are hungry now.
- Each muffin is perfectly portioned so you never accidentally eat three servings in one sitting, well maybe sometimes.
02 -
- Ground turkey has very little fat so the muffins will seem soft right out of the oven but firm up beautifully as they rest for those crucial five minutes.
- Grating the carrot as finely as possible helps it disappear into the mixture which is handy if you are feeding skeptical eaters who think they hate vegetables.
03 -
- Wet your hands slightly before handling the turkey mixture and it will not stick to your fingers nearly as much.
- Let the muffins rest in the pan rather than trying to move them immediately because patience here means they slide out in one beautiful piece.