Flavour-packed Turkey Meatloaf Muffins, some seriously delicious bites that are moist and high in protein. These mini meatloaves are a great family-friendly midweek dinner recipe that is quick, easy and wonderfully appetizing. They can also be enjoyed as a work or school lunch, are easy to pack and keep well in the fridge for 3-4 days.
If you are looking for some nutritious and delicious dinner recipes that will please the whole family, meatloaves tick pretty much all the boxes. They are easy to make, with simple ingredients that won't break the bank, and are guaranteed to be enjoyed by everyone.
Whether you go for a classic beef meatloaf (which can be cooked in a slow cooker too), or a turkey meatloaf stuffed with hard-boiled eggs, you know everybody will love it.
But how about some individual meatloaves cooked in a muffin tin? And, to make things even more interesting, you can also sneak in some veggies for extra taste and to up its nutritional value.
In this way you know they are super delicious and healthy too, and are packed with all the nutrients you need. And kids will love them too. You can use any ground turkey you have around, either lean mince that comes from turkey breast or red, which comes from the thighs.
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Note!
Go to the recipe card at the bottom of the post for exact quantities and detailed instructions!
Ingredients overview
- ground turkey / turkey mince - I opted for lean turkey breast mince, but thigh mince is a good option too
- breadcrumbs - they prevent the meat from becoming dense, and retain the moisture to keep the meatloaves juicy and moist
- spring onions - they add flavour and a touch of colour
- milk - keeps the meatloaves juicy
- egg - acts as binding agent and makes the meatloaves lighter
- salt & pepper - to taste
- garlic granules and dried herbs - for extra flavour
- Worcestershire sauce - or soy sauce if that's what's around
- ketchup and mustard - for glazing
Step-by-step photos and instructions
- in a bowl, combine all the ingredients
- grease a 12-hole muffin tray with cooking oil spray or butter
- divide the turkey mince mixture between each muffin hole, then glaze with the ketchup and mustard mixture
- bake at 180 degrees Celsius (350 Fahrenheit) for about 30-40 minutes until the muffins are cooked through
- remove the muffins from the oven and leave them to rest in the muffin tin for 10 minutes
Expert tips
There is no need to use muffin paper cases, if you have a non-stick muffin tray, just the oil spray or butter will do. Or regular oil. To remove them from the muffin tray, run a sharp knife around the muffins to ease up the edges.
Allowing the meatloaves to rest after they come out of the oven helps massively, not only they become juicy, but they are also easier to remove from the tin.
What other meat can be used
The ground turkey is low in fat; same goes for ground chicken, which will be similar in taste and texture. But you can also use ground beef, pork or lamb. Or even a combination of any of these. I would still go for a low-fat ground meat, to keep the muffins less greasy and healthier.
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Turkey Meatloaf Muffins
Ingredients
- 1 kg lean minced turkey (ground turkey, 2.3 lb)
- 2 green onions
- 25 g breadcrumbs (¼ cup)
- 1 egg
- 1 tablespoon Worcestershire sauce
- 65 ml milk (¼ cup)
- 1 teaspoon dried Italian herbs
- 1 teaspoon garlic granules
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoon ketchup
- 1 tablespoon mustard
- cooking oil spray or butter to grease the muffin tin
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Instructions
- Preheat the oven to 180 degrees Celsius (350 Fahrenheit).
- In a bowl, add the ground turkey, milk, breadcrumbs, salt, pepper, garlic granules, herbs, Worcestershire sauce and chopped spring onions.
- Mix well.
- Grease a 12-hole muffin tin with cooking oil spray or butter, divide the turkey mixture evenly between each muffin hole.
- Mix together the ketchup and mustard, and glaze each meatloaf with it.
- Bake for about 35-40 minutes until the muffins are cooked through.
- Remove the tin from the oven, and allow the meatloaves to rest in the tin for 10 minutes before running a sharp knife around the edges to remove them from the tin.
- Serve the muffins either warm or cold.
Video
Notes
- There is no need to use muffin paper cases, if you have a non-stick muffin tray, just the oil spray or butter will do. Or regular oil. To remove them from the muffin tray, run a sharp knife around the muffins to ease up the edges.
- Allowing the meatloaves to rest after they come out of the oven helps massively, not only they become juicy, but they are also easier to remove from the tin.
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