Sometimes comfort food needs a little glow-up, right? Truly comfort food should never weigh you down. These Turkey Meatloaf Muffins give us that nostalgic flavor. They offer wonderfully moist, tender bites wrapped in a neat little package. I find this method cooks them so perfectly. Making these Turkey Meatloaf Muffins became my weeknight hero recipe quickly.
I often rely on these individual servings too. They freeze beautifully for lunch later on. Plus, no one fights over the oddly shaped end pieces anymore. Everyone gets a cute, perfectly glazed portion tonight. It is simple, family-friendly food, pure and simple.
Why I Love This Recipe
This recipe wins because it is so fast. Dinner is done in under 40 minutes. They are fantastic for meal prepping too. I adore the great portion control here. The individual baking keeps them juicy. Cleanup feels much lighter than a whole loaf. It tastes like Grandma’s, but faster.
Turkey Meatloaf Muffins Ingredients
The magic in these comes from simple pantry staples. We build tender flavor without heavy sauces. These familiar ingredients work together beautifully. They create a perfect, savory base for a quick meal.
Substitutions and Tips
- Ground Turkey: Feel free to use lean ground beef here.
- Breadcrumbs: Panko makes things lighter; use regular if that is what you have.
- Onion: You must chop the onion very finely for texture.
- Italian Seasoning: Fresh parsley works too if you prefer fresh flavor.
- Ketchup Glaze: Swap for BBQ sauce for a tangy twist anytime.
Remember to check the exact amounts listed below! I always keep the spices basic here. Salt and pepper are essential for balance.
How to Make Turkey Meatloaf Muffins
Step 1
First, warm your oven to 375 degrees Fahrenheit. Then, lightly spray your 12-cup muffin tin well. Good greasing stops sticking later on.
Step 2
Get out a big mixing bowl now. Combine the ground turkey and breadcrumbs. Add the milk right into that mix. Stir in chopped onion and the egg too. Then, add the quarter cup of ketchup. Mix in Worcestershire sauce and all the seasoning. Do this part very gently, okay? Overmixing makes the meat tough.
Step 3
Distribute the mixture among those 12 cups next. Fill each spot evenly, please. Make sure you do not pack it down hard. You need some air for fluffy results.
Step 4
Now we add the lovely topping finish. Spoon a little bit more ketchup over each one. This creates a nice little shiny glaze. It looks exactly like small meatloaves.
Step 5
Bake these beauties for about 25 minutes. Test them until the center is 165 degrees. They should look nicely browned outside. That hot temperature ensures they are safe.
Step 6
Let them rest briefly in the tins after baking. Give them five minutes to settle down. Then, carefully remove them to a cooling rack. Enjoy your wonderful Turkey Meatloaf Muffins!
How to Store Turkey Meatloaf Muffins
Storing these is super simple for busy days. Keep leftovers in an airtight container. Refrigerate them for up to four days safely. For longer keeping, these freeze really well too. Wrap each muffin tightly in foil first. Put them into a freezer bag later. They last about three months frozen solid. Thaw overnight in the fridge before reheating easily.
Tips for Success
- Don’t Overwork the turkey mix; gentleness equals tenderness.
- Use lean turkey for the best low-fat results.
- Panko gives a lighter crumb structure overall.
- Make sure your oven temperature is accurate before baking.
- The small ketchup top melts beautifully as it cooks.
- These reheat perfectly in the microwave fast.
Kitchen Tools You’ll Need
- A standard 12-cup muffin tin is essential here.
- You will need a large mixing bowl to combine everything.
- Use a small spoon for placing the glaze on top.
- A meat thermometer confirms doneness quickly.
- Measuring cups make sure your ratio is right.
Serving Suggestions
- Serve with creamy mashed potatoes tonight for classic comfort.
- Roasted carrots make a bright and colorful side dish.
- A simple green salad cuts through the richness nicely.
- These pair well with iced tea or lemonade drinks.
- Present them on a platter for easy grab-and-go service.
Turkey Meatloaf Muffins
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Total Time: 30-35 minutes
- Yield: 12 muffins
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Description
These Turkey Meatloaf Muffins offer a healthier, portion-controlled twist on classic meatloaf, baked in individual muffin cups for easy serving and quick cooking times.
Ingredients
- 1 lb ground turkey
- 1/2 cup breadcrumbs (plain or panko)
- 1/4 cup milk
- 1/4 cup finely chopped onion
- 1 large egg
- 1/4 cup ketchup, plus more for topping
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 12-cup muffin tin.
- In a large bowl, combine ground turkey, breadcrumbs, milk, chopped onion, egg, 1/4 cup ketchup, Worcestershire sauce, Italian seasoning, salt, and pepper. Mix gently until just combined (do not overmix).
- Divide the meatloaf mixture evenly among the 12 muffin cups.
- Spoon a small amount of additional ketchup on top of each muffin for a glaze.
- Bake for 20-25 minutes, or until the internal temperature reaches 165°F (74°C) and the muffins are cooked through and browned.
- Let cool in the muffin tin for a few minutes before removing and serving.
Notes
- Avoid overmixing the meatloaf mixture, as this can result in tough muffins.
- Panko breadcrumbs will yield a slightly lighter texture than plain breadcrumbs.
- For a low-sugar glaze, use no-sugar-added ketchup for the topping.
