Turkey Meatloaf Muffins

Turkey Meatloaf Muffins are high protein, individual portions of your favorite comfort food, lightened up a bit- a great kid-friendly or meal prep dish.

I know I have been MIA, but it has been a busy couple weeks with family visits, Easter, a family hospitalization, etc. Life is good though and I am happy that things are getting back to the usual schedule.

I am a fan of all things mini, even food! These turkey meatloaf muffins are portion perfect when you are craving that comfort food. I find the size makes them more kid friendly and they are easy to portion out if you are meal prepping.

You can always swap out the turkey for lean beef, but I just prefer poultry.

I love these little turkey meatloaves with mashed or oven roasted potatoes. If you are trying to keep your carbs a little lower, try this trick- steam some cauliflower and mash it with a little potato to give you a lighter mashed potato side dish.

If you are into meal prepping, these are great because they reheat well, you could even freeze some and they would make a great lunch paired with some veggies and a carb. I love the BBQ/kethcup/hot sauce topping.

Looking for other great meal prep meals?

Tools used in making this recipe:

A good nonstick muffin tray such as this one or this one (seems like this one would be easier to clean).

Let me know what you’ve been cooking!

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Turkey Meatloaf Muffins

Author: Melanie F. | Nutritious Eats

Ingredients

1¼ lb (20 ounce) lean ground turkey (recommend using lean instead of very lean so it will be too dry)
½ teaspoon olive oil
⅓ cup diced onions
1 large egg, beaten
⅓ cup seasoned breadcrumbs (regular or gluten free)
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper
1 teaspoon Worcestershire sauce (can sub soy sauce)
few shakes of dried oregano
3 Tablespoons ketchup, divided
3 Tablespoons BBQ sauce, divided
Tabasco sauce optional

Instructions

Preheat oven to 350 degrees.
Spray a nonstick muffin tray with cooking spray or olive oil, or line it with foil or silicone liners.
In a small saucepan over medium heat, add olive oil and diced onions. Sauté for a 3-4 minutes then transfer to a large bowl.
Add ground turkey, beaten eggs, bread crumbs, garlic powder, salt, pepper, Worcestershire sauce, 1 tablespoon of ketchup and 1 tablespoon of bbq sauce. Mix together well.
Scoop ⅓ cup of meat mixture and fill muffin pan coated in cooking spray (will fill 8 muffin cups). Mix remaining 2 tablespoons of ketchup with 2 tablespoons of barbecue sauce. Using a spoon, divide evenly among mini meatloaves.
Bake for ~30 minutes. Let the loaves stand in the pan for 5-10 minutes before removing. Serve with additional barbecue sauce and/or tabasco. Yield 8 mini meatloaves.

Notes

These do not come out very pretty. Scarp off protein coagulation (although some people enjoy it) and let sit long enough in pan to firm up.

Feel free to add in things such as: grated parmesan cheese, fresh parsley, dried oregano, extra veggies and/or tabasco sauce.