Turkey Meatloaf Muffins (Print View)
Individual portions of moist turkey meatloaf baked in muffin tins with vegetables and glazed to perfection.
# What You Need:
→ Meats
01 - 1 pound lean ground turkey
→ Vegetables
02 - 1 small onion, finely chopped
03 - 1 small carrot, grated
04 - 1 celery stalk, finely chopped
05 - 2 cloves garlic, minced
→ Binders and Fillers
06 - 1/2 cup breadcrumbs
07 - 1 large egg, lightly beaten
08 - 1/4 cup milk
→ Seasonings
09 - 2 tablespoons chopped fresh parsley (or 1 tablespoon dried)
10 - 1 teaspoon dried thyme
11 - 1 teaspoon salt
12 - 1/2 teaspoon black pepper
13 - 1 tablespoon Worcestershire sauce
→ Glaze
14 - 1/4 cup ketchup
15 - 1 tablespoon brown sugar
16 - 1 teaspoon Dijon mustard
# How-To Steps:
01 - Preheat oven to 375°F. Lightly grease a standard 6-cup muffin tin or line with muffin liners.
02 - In a large mixing bowl, combine ground turkey, onion, carrot, celery, and garlic. Add breadcrumbs, egg, milk, parsley, thyme, salt, pepper, and Worcestershire sauce. Mix gently until just combined — do not overwork the meat.
03 - Divide the mixture evenly among the muffin cups, pressing lightly to fill each cup.
04 - In a small bowl, mix together ketchup, brown sugar, and Dijon mustard. Brush the glaze generously over the tops of each meatloaf muffin.
05 - Bake for 25 minutes, or until the muffins are cooked through and the tops are caramelized. Internal temperature should reach at least 165°F.
06 - Allow to rest 5 minutes before removing from the tin. Serve warm.
# Expert Hints:
01 -
- They cook in half the time of a traditional loaf because portioning into muffin cups speeds everything up dramatically.
- The glaze caramelizes on each individual top, giving you more of that sweet, tangy crust per bite than any loaf could deliver.
- They reheat beautifully, which means lunch for the next three days is already sorted.
02 -
- Overmixing the meat mixture is the fastest way to end up with rubbery muffins, so stop as soon as everything looks evenly distributed.
- Letting them rest those five minutes is not optional because they will fall apart if you try to remove them while piping hot.
03 -
- Use a cookie scoop or ice cream scoop to divide the mixture evenly so every muffin finishes cooking at the same time.
- Double the glaze recipe and keep the extra in the fridge because you will want it for dipping later.