These Turkey Meatloaf Muffins bake in just 20 minutes, making them perfect for a weeknight dinner. Individually portioned, juicy, and full of flavor, they’re a fast, family-friendly twist on classic meatloaf.
Why You’ll Love This Recipe
These quick and easy Turkey Meatloaf Muffins are a convenient, portioned version of classic meatloaf. Because they bake in a muffin pan, they finish far faster than a traditional loaf, which makes them ideal for busy weeknights.
Made with lean ground turkey, they’re a lighter take on comfort food while remaining satisfying and flavorful. They’re naturally dairy-free and can be gluten-free if you choose certified gluten-free oats and Worcestershire sauce.
Ingredients
These easy-to-find ingredients come together quickly to create moist, flavorful mini meatloaves.
- Ground turkey: Use 93% lean for good moisture; ground chicken or beef can also work.
- Onion and garlic: Finely diced yellow onion and minced garlic, sautéed briefly to soften and mellow.
- Quick oats: Quick oats absorb moisture faster than old-fashioned oats—important because these bake quickly. Use certified gluten-free oats if needed.
- Egg: A large egg to bind the mixture.
- Seasonings: Dried parsley, dried thyme, and fine sea salt.
- Ketchup: Divided between the mixture and the glaze for sweet-tangy flavor.
- Worcestershire sauce: Adds depth to the glaze. Check labels for gluten if necessary.
The full ingredient list with amounts is in the recipe card below.
How to Make Turkey Meatloaf Muffins
- Preheat the oven to 375°F. Lightly grease a muffin pan with olive oil or nonstick spray.
- Heat 1 teaspoon olive oil in a small skillet over medium-low heat. Add the diced onion and minced garlic and cook until the onion is translucent, about 2–3 minutes. Remove from heat and let cool slightly.
- In a large bowl, combine 1 lb ground turkey, 1 large egg, 1/4 cup quick oats, 1 teaspoon dried parsley, 1/4 teaspoon dried thyme, 1/2 teaspoon fine sea salt, 3 tablespoons ketchup, and the cooled onion-garlic mixture. Mix gently until just combined.
- Portion about 1/4 cup of mixture into each muffin cup (you should get roughly 10 muffins).
- In a small bowl, stir the remaining 3 tablespoons ketchup with 1 teaspoon Worcestershire sauce. Spoon the glaze over each muffin.
- Bake 18–20 minutes, or until an instant-read thermometer inserted into the center reads 165°F. Serve warm.
Expert Tip: Use a meat thermometer to confirm doneness; the internal temperature should reach 165°F.
Variations
Customize these muffins to suit your tastes or what’s in your fridge.
- Extra veggies: Sauté diced bell pepper or mushrooms with the onions, or grate and drain carrots or zucchini before adding. Add 1/4 cup extra quick oats if adding moist vegetables.
- BBQ glaze: Swap the ketchup-Worcestershire glaze for your favorite BBQ sauce.
- Meatballs: Roll into 1/4-cup meatballs and bake on a lined sheet instead of using a muffin tin.
- Breading swap: Use panko breadcrumbs instead of quick oats.
- Herb swaps: Try marjoram, sage, rosemary, or extra parsley for different flavor profiles.
- Italian style: Top with marinara and a sprinkle of mozzarella for the last few minutes of baking.
Serving Suggestions
Serve as the main course with mashed potatoes, roasted vegetables, or a crisp salad. They’re also great as party finger food or game-day snacks. For leftovers, slice and make a meatloaf sandwich with mustard and toast.
Make Ahead and Storage
Make ahead: Mix the meatloaf up to 24 hours in advance and keep refrigerated in an airtight container until ready to bake.
Refrigerate: Store cooked muffins in an airtight container for up to 2 days.
Freeze: Freeze cooked muffins up to 3 months. To freeze before baking, portion 1/4-cup scoops onto a parchment-lined sheet and flash-freeze 1–2 hours, then transfer to a freezer bag. Thaw overnight in the refrigerator before baking.
Frequently Asked Questions (FAQ’s)
Turkey meatloaf is done when the internal temperature reaches 165°F. A meat thermometer gives the most reliable result.
Yes. Prepare the mixture up to 24 hours ahead and refrigerate in an airtight container, then bake when ready.
Classic sides include mashed potatoes, green beans, peas, mac and cheese, or a fresh salad.
More Ground Turkey Recipes
- Ground Turkey Shepherd’s Pie
- Sweet Potato Turkey Hash
- Ground Turkey Enchiladas with Black Beans
- Turkey Veggie Burgers
- Slow Cooker Turkey and Bean Chili
If you make this recipe, please come back to leave a rating and a comment—feedback helps others find the recipe and lets me know how it turned out for you.
Description
These Turkey Meatloaf Muffins bake in just 20 minutes and are a quick, portioned, and flavorful dinner option that’s great for weeknights.
Ingredients
- 1 teaspoon extra virgin olive oil
- 1/4 cup yellow onion, finely diced
- 1 clove garlic, minced
- 1 pound 93% lean ground turkey
- 1 large egg
- 1/4 cup quick oats
- 1 teaspoon dried parsley
- 1/4 teaspoon dried thyme
- 1/2 teaspoon fine sea salt
- 6 tablespoons ketchup, divided
- 1 teaspoon Worcestershire sauce
Instructions
- Preheat oven to 375°F and lightly grease a muffin pan.
- Heat olive oil in a small skillet over medium-low heat. Sauté onion and garlic until translucent, about 2–3 minutes. Let cool slightly.
- In a large bowl, combine ground turkey, egg, quick oats, parsley, thyme, sea salt, 3 tablespoons ketchup, and the onion-garlic mixture. Mix until just combined.
- Portion about 1/4 cup into each muffin cup (about 10 muffins).
- Stir remaining 3 tablespoons ketchup with Worcestershire sauce and spoon over muffins.
- Bake 18–20 minutes or until internal temperature reaches 165°F. Serve warm.
Equipment
Muffin tin, mixing bowls, measuring spoons, and a meat thermometer are helpful for best results.
Notes
For gluten-free muffins, use certified gluten-free quick oats and Worcestershire sauce. Store cooked muffins in an airtight container for up to 2 days. Nutritional values are approximate.
Nutrition
- Serving Size: 2 muffins
- Calories: 202
- Sugar: 5.3 g
- Sodium: 436.6 mg
- Fat: 9.8 g
- Saturated Fat: 2.5 g
- Carbohydrates: 9.9 g
- Fiber: 0.5 g
- Protein: 19 g
- Cholesterol: 104.5 mg