Turkey Meatloaf Muffins (Printable)
Moist, portioned turkey muffins with vegetables in 40 minutes.
# What You Need:
→ Meats
01 - 1 lb lean ground turkey
→ Vegetables
02 - 1 small onion, finely chopped
03 - 1 medium carrot, grated
04 - 1 celery stalk, finely chopped
05 - 2 cloves garlic, minced
→ Wet Ingredients
06 - 1/4 cup milk
07 - 1 large egg
08 - 2 tbsp tomato paste
09 - 2 tbsp Worcestershire sauce
→ Dry Ingredients
10 - 1/2 cup breadcrumbs
11 - 1 tsp dried Italian herbs
12 - 1/2 tsp salt
13 - 1/2 tsp black pepper
→ Topping
14 - 1/4 cup ketchup
# How To Make:
01 - Preheat oven to 400°F. Lightly grease a 12-cup muffin tin or line with paper liners.
02 - In a large mixing bowl, combine ground turkey, onion, carrot, celery, and garlic.
03 - Add milk, egg, tomato paste, Worcestershire sauce, breadcrumbs, Italian herbs, salt, and pepper. Gently mix until just combined—do not overmix to keep muffins tender.
04 - Evenly divide the mixture among the muffin tin cups, pressing gently to pack each one firmly.
05 - Top each muffin with a small spoonful of ketchup, spreading evenly over the surface.
06 - Bake for 22–25 minutes, or until the internal temperature reaches 165°F and muffins are lightly browned on top.
07 - Let cool for 5 minutes before carefully removing from the tin. Serve warm.
# Expert Hints:
01 -
- Each muffin is perfectly portioned so you never have to guess serving sizes or slice into a loaf and hope for the best.
- Cleaning a muffin tin is far easier than scrubbing a baked on loaf pan, and leftovers stack neatly in a container for grab and go lunches all week.
02 -
- Overmixing the meat mixture creates dense tough muffins with a rubbery bite, so stop folding as soon as you no longer see dry spots.
- Letting the muffins cool in the tin for those 5 minutes is not optional because they are fragile straight from the oven and will crumble if you rush them out.
03 -
- Wet your hands slightly with cold water before handling the meat mixture and it will not stick to your fingers nearly as much when filling the cups.
- Use an ice cream scoop to portion the mixture evenly into the muffin tin so every muffin is the same size and cooks at the same rate.