Turkey Meatloaf Muffins

5 from 1 vote

If you love meatloaf but want a healthier twist, Turkey Meatloaf Muffins will become a new favorite! These scaled-down delights take everything you love about classic meatloaf and turn them into perfectly portioned muffins that cook faster, taste amazing, and fit seamlessly into a busy lifestyle.

Prep Time20

Cook Time40

Total Time1 10

Course: Chicken and Turkey

Cuisine: Italian, Italian American

Diet: Low Fat

Servings:

Author: Carol | From A Chef's Kitchen

Equipment

Ingredients

Cooking spray
2 tablespoons olive oil
1 medium onion finely chopped (approximately 2 cups)
4 cloves garlic minced
1 tablespoon dried basil
2 teaspoons dried oregano
1 1/4 cups panko (Japanese breadcrumbs)
3/4 cup ketchup
1 tablespoon Worcestershire sauce
1/4 cup milk (I used 2%)
1/4 cup chopped fresh parsley
1 cup freshly grated Parmesan cheese divided
2 large eggs beaten
1/2 teaspoon salt
1/4 teaspoon Freshly ground black pepper
2 pounds ground turkey all white meat, all dark meat or a combination
1 cup marinara sauce

Instructions

Preheat oven to 350 degrees. Spray a 12-cup nonstick muffin pan with cooking spray. Alternatively, spray a loaf or mini loaf pan with cooking spray. Set aside.
Heat the olive oil in a small skillet or saute pan over medium-high heat. Add the onion, reduce heat to medium-low, and cook for 7-8 minutes or until softened. Transfer to a mixing bowl. (Let cool if desired, but the order of ingredients is such that the heat from the onions will not affect them and will help cool the onions in the process.)
Add the garlic, basil, oregano, panko, ketchup, Worcestershire, milk, parsley, 3/4 cup Parmesan cheese, eggs, salt and black pepper. Stir well to combine.
Add the ground turkey and mix well until all the ingredients are evenly distributed.
Place the ground turkey mixture in the prepared muffin pans in 12 even amounts, forming into muffin-like mini loaves.
Bake for 25-30 minutes or until an instant-read meat thermometer registers at least 165 degrees in the center. Let rest for 5-10 minutes before removing from the muffin pan.
Heat the marinara sauce in a saucepan over medium-low heat or microwave. Serve the Turkey Meatloaf Muffins with the marinara sauce spooned over the top and sprinkled with the remaining Parmesan cheese. Garnish with additional chopped fresh parsley if desired.

Notes

SUBSTITUTIONS:

Can use dry breadcrumbs or 1/2 cup quick oats in place of panko.
Use Asiago or Romano cheese in place of Parmesan.
Can also use ground chicken, ground beef, or plant-based ground "meat."

TIPS:

Use disposable gloves and mix the meatloaf with your hands.
First, form a large meatball with your hands, then place it into the muffin pan to form muffin-like meatloaves. Press on the top to fill in the muffin cup at the bottom to achieve a muffin shape.

MAKE AHEAD:

Bake to 165 degrees, let cool, then place in a container or individual meal prep containers.
Reheat in the microwave or oven at 350 degrees until heated to 165 degrees in the center.

FREEZER-FRIENDLY:

Freeze for up to three months for a meal that's ready to go when you need it.
Thaw in the refrigerator or microwave, then reheat at 350 degrees in the microwave or oven until heated to 165 degrees.

Nutrition