Turkey Meatloaf Muffins

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This Turkey Meatloaf Muffins recipe is simple to make, delicious and so fun to eat. The meatloaf glaze melts over the muffins with perfection!

turkey meatloaf muffins on a plate with side of mashed potatoes

I was so happy with how these came out. I worry sometimes with turkey that it will dry out, especially being smaller in size, like these muffins. However, to my pleasant surprise, totally not the case. They were flavorful, juicy and delicious.

This recipe would be great for meal prepping. You could make some extra with dinner and have leftovers for lunch during the week.

For our family, mashed potatoes are a must with meatloaf, but you can be your own judge on that. Loaded baked potatoes would be yummy too, and a lot simpler to stick in the oven while prepping. If you are looking for a healthier options, serve with quinoa or a spinach salad.

Try these other easy dinner ideas too:

Asian Turkey Meatballs

Easy Chicken Enchiladas

Thai Shrimp Tacos with Asian Slaw

Chili Lime Salmon

Check out the full video tutorial for Turkey Meatloaf Muffins here:

The Ingredients for these small, but mighty turkey meatloaf muffins:

Ground Turkey: The star & packed with protein. Lower in fat than ground beef & for that we love it.

Onions and Parsley: Fresh ingredients and build the flavor.

Eggs and Panko Bread Crumbs: Binds the ingredients all together.

Sandwich Bread drenched in whole milk: The solution to avoid dryness and keep the mixture moist. This is the best kept secret in meatloaf & meatballs.

Worcestershire Sauce: Provides a umami flavor, much like soy sauce. It is a great flavor booster.

Garlic, Garlic Powder, Salt, and Pepper: Must have seasonings in meatloaf

Apple Cider Vinegar, Brown Sugar, Ketchup, and Worcestershire Sauce: A match made in heaven and completely necessary to create the most amazing glaze to top on our meatloaf.

Frequently Asked Questions About The Recipe:

Can I make this recipe in a loaf pan?

Yes, but you will need to cook it longer, most likely an extra 10 to 15 minutes. The internal temperature needs to read 160 degrees when finished.

How to Store leftovers?

I love leftovers and most of my lunches are leftovers from the night before. Well, that is when I'm not cooking for the blog. I let my meatloaf muffins cool down completely before placing them in a sealed container and storing in the fridge. These will stay good for up to 3 days.

What are the best sides to serve with meatloaf?

I like mashed potatoes or loaded baked potatoes. Looking for a healthier options? How about a spinach salad on the side or quinoa. YUM!!

How to Make Turkey Meatloaf Muffins:

Preheat oven to 350 degrees and generously spray a 12 count muffin pan with cooking spray.

Start by chopping up the onion and parsley.

In a medium sized bowl, add the sandwich bread and pour the milk over the slices. Allow this to soak for a few minutes, then pinch up the mixture. It looks kind of like mush and that's totally fine.

Whisk the eggs in a small bowl.

In a large bowl, add in the ground turkey. Then add in the egg, sandwich bread and milk mixture, onion, parsley, minced garlic, panko bread crumbs, 2 teaspoons of Worcestershire sauce, salt, pepper, and garlic powder.

Use your hands to incorporate the mixture together. We do NOT want to over mix the mixture or it will result in a drier texture. Just mix enough to blend ingredients together.

Using a large cookie scooper or your hands, make large balls of the mixture and transfer them one by one into the muffin pan.

Set aside to make the glaze.

For The Best Meatloaf Glaze:

In a medium bowl, whisk together apple cider vinegar, ketchup, brown sugar and remaining 1 teaspoon of Worcestershire.

At this point, separate ⅓ of the mixture into a small bowl to use at the end of cooking. Set aside. Since we will dipping a brush onto raw meat, I like to reserve a safe batch because I need more sauce at the end. I like it saucy!

Using the original glaze bowl, dunk a brush into the glaze and really lather it over the meatloaf muffins. Use it all up.

Time to Bake

Important: Bake the muffins on a top rack and put a cookie sheet on the lower rack. This will catch any of the fat that drips over, or the glaze. It shouldn't be too much, but I don't want it on the bottom of your oven.

Bake the muffins at 350 degrees for 40 minutes. Pull out from the oven, and add the remaining glaze. Pop back into the oven for an additional 10 minutes.

At the end of cooking, check it with a meat thermometer to be sure it has reached 160 degrees.

Allow the muffins to cool for 10 minutes before serving. YUMMY!!!

★★★★★

5 from 1 reviews

Author: Tara Smithson
Total Time: 1 hour 20 minutes
Yield: 6 servings 1x

Print Recipe

Description

This turkey meatloaf muffins recipe is simple to make, delicious and so fun to eat. The meatloaf glaze melts over the muffins with perfection!

Ingredients

Scale

2 lbs ground turkey (85/15 will be more juicy, but 93/7 is good too)
½ cup whole milk
2 pieces of white sandwich bread
2 eggs
1 teaspoon minced garlic
2 teaspoons Worcestershire
1 teaspoon garlic powder
½ teaspoon salt
¼ teaspoon pepper
2 teaspoons fresh parsley, minced
½ cup onion, minced
1 cup panko bread crumbs

For the Meatloaf Glaze

1 tablespoon apple cider vinegar
2 tablespoons brown sugar
½ cup ketchup
1 teaspoon Worcestershire

Instructions

Preheat oven to 350 degrees and generously spray a 12 count muffin pan with cooking spray.
Start by chopping up the onion and parsley.
In a medium sized bowl, add the sandwich bread and pour the milk over the slices. Allow this to soak for a few minutes, then pinch up the mixture. It looks kind of like mush and that's totally fine.
Whisk the eggs in a small bowl.
In a large bowl, add in the ground turkey. Then add in the egg, sandwich bread and milk mixture, onion, parsley, minced garlic, panko bread crumbs, 2 teaspoons of Worcestershire sauce, salt, pepper, and garlic powder.
Use your hands to incorporate the mixture together. We do NOT want to over mix the mixture or it will result in a drier texture. Just mix enough to blend ingredients together.
Using a large cookie scooper or your hands, make large balls of the mixture and transfer them one by one into the muffin pan. Set aside and make the meatloaf glaze.
In a medium bowl, whisk together apple cider vinegar, ketchup, brown sugar and remaining 1 teaspoon of Worcestershire.
At this point, separate ⅓ of the mixture into a small bowl to use at the end of cooking. Set aside. Since we will dipping a brush onto raw meat, I like to reserve a safe batch because I need more sauce at the end. I like it saucy!
Using the original glaze bowl, dunk a brush into the glaze and really lather it over the meatloaf muffins. Use it all up.
Bake the muffins at 350 degrees for 40 minutes. Pull out from the oven, and add the remaining glaze. Pop back into the oven for an additional 10 minutes.
At the end of cooking, check it with a meat thermometer to be sure it has reached 160 degrees.
Allow the muffins to cool for 10 minutes before serving. YUMMY!!!