Turkey Meatloaf Muffins

Turkey Meatloaf Muffins! These petite meatloaves are baked in a muffin tin, resulting in perfectly portioned servings that are great for packing as part of a lunch or serving to kids!

If you haven't made meatloaf in a muffin tin, a.k.a. meatloaf muffins, then you've been missing out.

First and foremost, they are cute. They're also very convenient! Individually portioned meatloaf is ideal for feeding kids or popping into lunchboxes for quick meal prep. Most importantly, they're delicious and EASY to make!

This recipe is naturally gluten-free and dairy-free and can be made vegan. (See Variations & Substitutions below.)

Looking for more ground turkey recipes? Check out my Turkey & Chickpea Sliders, Mediterranean Turkey Stuffed Peppers, Hawaiian-Inspired Turkey Sloppy Joes, and Teriyaki Turkey Lettuce Wraps.

Jump to:

• Ingredients
• Directions
• FAQ's
• Variations and Substitutions
• Turkey Meatloaf Muffins
• Diet-Specific Substitutions:

Ingredients

• Ground turkey meat
• Yellow squash or zucchini. Give the shredded squash or zucchini a squeeze to remove any excess liquid before adding it to the meat to keep it from releasing too much liquid while it cooks.
• Onion, finely diced
• Garlic powder
• Sea salt
• Ketchup or favorite sauce

You might be surprised to find that these Turkey Meatloaf Muffins do not contain egg or breadcrumbs, which are often added to meatballs and meatloaf. Despite the lack of these two fairly common ingredients, I've found that the meatloaf remains moist and flavorful.

This is most likely the case for a few reasons:
1. I add finely grated zucchini squash or zucchini which adds moisture to the meat without breadcrumbs or eggs.

2. I use 85% lean ground turkey so that the meat has a bit more fat, which keeps it from becoming dry.

3. The saucy topping (whether you use ketchup or another sauce) helps to add an extra boost of flavor.

Directions

Preheat the oven to 400°F. Prepare a 12-cup muffin tin by rubbing or spraying with non-stick spray. I usually use olive oil in my Misto.

In a large bowl, combine turkey meat, shredded squash, onion, garlic powder and salt. Mix, until thoroughly combined, but try not to overmix.

Next, scoop the turkey meat mixture into the muffin tin. I like to use a spring-loaded ice cream scoop to make sure that each muffin tin well contains and equal amount of turkey meat. Slightly flatten the tops, but don't mush it down too hard.

Top each mini meatloaf with about a teaspoon of ketchup or your favorite sauce.

Bake the turkey meatloaf muffins for approximately 20-25 minutes or until the meat is totally cooked through and the juices run clear. Ground turkey is considered safe to eat once it has reached an internal temperature of 165°F.

Remove from the oven when the mini meatloaves are cooked through and allow them to sit for about 5 minutes. (Note: It's normal for there to be a lot of liquid. You can pour it out if you'd like.)

Serve hot with extra ketchup for dipping.

FAQ's

Variations and Substitutions

Try these delicious variations:

• Add a teaspoon of different seasoning blends in place of garlic powder. For example, try taco seasoning, Greek seasoning or a Cajun spice blend for different flavor profiles.
• Add cheese! Cheese makes everything better, if you ask me. Try ½ cup of your favorite shredded cheese blend or mix in a grated or crumbled cheese like feta or Parmesan.
• Top with different sauces to change things up. Try jarred marinara, barbecue sauce or enchilada sauce.

Diet-Specific Substitutions:

This recipe is naturally gluten-free and dairy-free, but can also be made:

• Vegan: Use your favorite plant-based ground in place of turkey meat.