Turkey Meatloaf Muffins (Print Version)
Individual turkey meatloaves packed with vegetables and baked in muffin tins for easy portion control.
# What You'll Need:
→ Meats
01 - 1 lb lean ground turkey
→ Vegetables
02 - 1 small onion, finely diced
03 - 1 small carrot, grated
04 - 1 celery stalk, finely diced
05 - 2 cloves garlic, minced
→ Binders & Fillers
06 - 1/2 cup old-fashioned oats or breadcrumbs
07 - 1 large egg, lightly beaten
08 - 1/4 cup milk
→ Seasonings
09 - 2 tbsp tomato ketchup (plus extra for topping)
10 - 1 tbsp Worcestershire sauce
11 - 1 tsp Italian seasoning
12 - 1/2 tsp salt
13 - 1/4 tsp freshly ground black pepper
# How to Make It:
01 - Preheat the oven to 375°F. Lightly grease a 12-cup muffin tin or line with paper liners.
02 - In a large bowl, combine the ground turkey, onion, carrot, celery, garlic, oats (or breadcrumbs), egg, milk, ketchup, Worcestershire sauce, Italian seasoning, salt, and pepper. Mix gently until just combined, being careful not to overmix.
03 - Divide the mixture evenly among the muffin cups, pressing lightly to fill each cavity.
04 - Spoon or brush a small amount of ketchup over the top of each muffin.
05 - Bake for 22 to 25 minutes, or until the meatloaf muffins are cooked through and the tops are glazed.
06 - Let rest in the pan for 5 minutes before removing. Serve warm.
# Expert Advice:
01 -
- Each muffin is perfectly portioned so you never have to guess how much you are eating.
- They reheat beautifully which means lunch is handled for the next three days without any effort.
02 -
- Overmixing the meat turns these into tough little hockey pucks so stop as soon as everything looks evenly distributed.
- Grating the carrot as finely as possible helps it disappear into the muffin which is perfect if you are feeding picky eaters.
03 -
- Use a large cookie scoop to portion the mixture into the tin and every muffin will be the same size and cook evenly.
- A light spray of oil on your hands before handling the mixture keeps everything from sticking to your fingers.