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Turkey Meatloaf Muffins Recipe

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4 from 6 reviews

Turkey Meatloaf Muffins are a healthier, portion-controlled twist on classic meatloaf, featuring lean ground turkey blended with diced veggies, savory spices, and oats for added texture. These flavorful muffins are easy to prepare, bake quickly, and are ideal for weeknight dinners or meal prep lunches, delivering a satisfying high-protein, low-carb meal the whole family will enjoy.

  • Author: Zara
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 12 servings
  • Category: Dinner
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Ingredients

Vegetables and Aromatics

  • 1 cup diced onion
  • 2 stalks celery, diced
  • 1 red bell pepper, diced
  • 2 cloves garlic, chopped

Wet Ingredients

  • 1 tbsp Worcestershire sauce
  • 1/2 cup low-sodium chicken broth
  • 1/2 cup egg whites

Proteins and Binders

  • 2 lbs ground turkey (1.5 lbs extra lean + 0.5 lb dark)
  • 1 cup quick cooking oats

Spices and Seasonings

  • 2 tsp ground cumin
  • 1 tsp ground chipotle pepper spice
  • 1 tbsp garlic powder
  • 1 tsp black pepper
  • 1 tsp salt

Instructions

  1. Preheat Oven and Prepare Muffin Pan: Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin pan using cooking spray or coat with a small amount of olive or coconut oil to prevent sticking.
  2. Sauté Vegetables: Heat a medium sauté pan over medium-high heat. Add diced onion, celery, red bell pepper, and chopped garlic. Season with a pinch of salt and black pepper. Cook, stirring occasionally, for about 5 to 6 minutes until the vegetables soften and lose their raw edge.
  3. Add Worcestershire and Broth: Stir in the Worcestershire sauce and low-sodium chicken broth. Continue to cook for another 5 minutes until the vegetables are tender and the mixture is hot. Remove from heat and allow the mixture to cool completely.
  4. Combine Meatloaf Mixture: In a large bowl, combine the cooled vegetable mixture with ground turkey, egg whites, quick cooking oats, ground cumin, chipotle pepper, garlic powder, salt, and black pepper. Mix thoroughly until all ingredients are evenly incorporated.
  5. Fill Muffin Pan: Divide the meatloaf mixture evenly into the 12 prepared muffin cups, packing gently but not overly firm.
  6. Bake: Place the muffin pan in the preheated oven and bake for 30 minutes or until the meat is cooked through and reaches an internal temperature of 165°F (74°C).
  7. Cool and Serve: Remove from oven and allow the meatloaf muffins to cool slightly in the pan before carefully removing. Serve warm or refrigerate for meal prep.

Notes

  • For extra moisture and flavor, you can add a tablespoon of tomato paste or low-sugar ketchup to the meat mixture.
  • Feel free to swap quick cooking oats with gluten-free oats to keep this recipe gluten-free.
  • Make sure to let the vegetable mixture cool before mixing it with the ground turkey to avoid partially cooking the meat prematurely.
  • This recipe is perfect for meal prep and can be refrigerated for up to 4 days or frozen for up to 2 months.
  • Use a meat thermometer to ensure the muffins are fully cooked for safety and best texture.

Find it online: https://zaracooking.com/turkey-meatloaf-muffins-recipe/