Turkey Meatloaf Muffins (with Sneaky Veggies)
This post may contain affiliate or sponsored links. Please read our disclosure policy.
We love these!! Savory and perfectly moist with a caramelized topping, these high protein, veggie-loaded turkey meatloaf muffins will win over even the pickiest eaters. Serve with healthy mashed potatoes for a comforting yet healthy dinner.
Why I Love These Mini Turkey Meatloaves
- Delicious – These individual, moist meatloaf muffins are surprisingly packed with flavor. Kid-tested, parent-approved!
- Super Healthy – High in lean protein, packed with fiber.
- Extra (Sneaky) Veggies – If you have a hard time getting enough vegetables into your family, these mini meatloaves are a winning way to hide veggies in food (for picky kids). I would suggest using the food processor to chop/shred the vegetables finely if you have some suspicious kiddos. Give your munchkins a good squirt of ketchup for dipping purposes and you’re good to go!
- Freezer-Friendly – Make an extra batch and freeze them for an easy dinner in the future.
Ingredients
I’d suggest doubling your ingredients for this recipe, so you can make an extra batch for the freezer. These are so delicious and freezer-friendly!
How to Make Turkey Meatloaf Muffins
Prep
Preheat oven to 450°F. Spray a non-stick muffin tin generously with cooking spray. Shred veggies and remove excess moisture.
Mix
In a mixing bowl, using your hands or a fork, combine shredded veggies, fresh parsley or basil, ground turkey, bread crumbs, Parmesan, egg, 1/4 cup ketchup, salt, pepper, and garlic powder. Do not over mix.
Prepare to Bake
Scoop a 1/3 cup meat mixture into each muffin hole. Gently press it down so it’s even across the top.Top each mini meatloaf with about 1-2 teaspoons ketchup, spreading around on top evenly.
Bake
Bake for 20-25 minutes or until the middle is no longer pink or at least 165°F internally. Then, turn on the broiler and move the muffins to the top oven rack (6 inches from the broiler) and broil for about 2 minutes, until slightly caramelized on top. Keep a close eye on them; they can burn fast!
What to Serve on the Side
Wondering what to serve with turkey meatloaf muffins? Try a few of these favorite side dishes.
Make It A Freezer Meal
TO FREEZE: Bake and let cool completely. Seal in freezer bag or container, squeezing out all the air. Freeze up to 2 months.
TO PREPARE FROM FROZEN: Thaw in refrigerator overnight and reheat in microwave, using a lower power setting, just until warmed through. Or if reheating from frozen, use the defrost setting on the microwave.
Recipe FAQs
I have never tested them in paper muffin cups, but my hunch is that they will stick. If you try it, let me know.
Replace the Parmesan cheese with more Panko bread crumbs and a pinch of salt.
Use dry gluten-free bread crumbs in place of the Panko.
Did you make this? Snap a photo and tag us on Instagram at @thrivinghome so we can see your creations and cheer you on!
Turkey Meatloaf Muffins
These juicy, flavorful Turkey Meatloaf Muffins are a kid-favorite and a great way to sneak in lots of extra veggies!
Ingredients
- 1/2 cup shredded carrot (1-2 carrots)
- 1/2 cup shredded zucchini, squeeze out excess liquid with hands (about 1/2 small zucchini)
- 1/2 cup shredded onion, squeeze out excess liquid with hands (about 1/2 medium onion)
- 2 tablespoons minced fresh parsley or basil
- 1 1/2 lbs 99% fat free ground turkey
- 3/4 cup panko bread crumbs (or whole wheat panko)
- 1/2 cup grated Parmesan cheese
- 1 large egg, beaten
- 1/2 – 3/4 cup all natural ketchup, divided
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 3/4 teaspoon garlic powder
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
Make It Now:
- Preheat oven to 450°F. Spray a non-stick or silicone muffin tin generously with cooking spray.
- In a mixing bowl, using your hands or a fork, combine shredded veggies, fresh parsley or basil, ground turkey, bread crumbs, Parmesan, egg, 1/4 cup ketchup, salt, pepper, and garlic powder. Do not over mix.
- Scoop a 1/3 cup meat mixture into each muffin hole. Gently press it down so it’s even across the top.Top each mini meatloaf with about 1-2 teaspoons ketchup, spreading around on top evenly.
- Bake for 20-25 minutes or until the middle is no longer pink or at least 165°F internally. Then, turn on the broiler and move the muffins to the top oven rack (6 inches from the broiler) and broil for about 2 minutes, until slightly caramelized on top. Keep a close eye on them; they can burn fast!
Freeze For Later: Bake and let cool completely. Seal in freezer bag or container, squeezing out all the air. Freeze up to 2 months.
Prepare From Frozen: Thaw in refrigerator overnight and reheat in microwave, using a lower power setting, just until warmed through. Or if reheating from frozen, use the defrost setting on the microwave.
Notes/Tips
- For the Veggies: You can grate them by hand using a box grater or using the shredding tool on a food processor. I prefer a finer grate so the veggies melt into the meatloaf.
- Clean Up: I strongly encourage you to only use a non-stick muffin tin and to spray it generously with cooking spray. Otherwise, these can stick and be hard to clean up. I have a Caraway Muffin Tin and these slide right out. I’d also advise wiping up any ketchup that ends up on the muffin tin before placing these under the broiler.
- Dairy-Free Version: Replace the Parmesan cheese with more Panko bread crumbs and a pinch of salt.
- Gluten-Free Version: Use dry gluten-free bread crumbs in place of the Panko.
- I have never tested them in paper muffin cups, but my hunch is that they will stick. If you try it, let me know.
These make for such a good family dinner! My husband and I love them both – the veggies melt right in and the meat is so flavorful.
Thanks for the review Whitney… melting veggies and lots of flavor… what more could you ask for? 🙂
Very good recipe. Nice flavor. I loved the freezer tip. I’m a believer in cook once eat twice
Thanks for the review, Margaret. Glad you liked it.
I would love to make this for my grandson but he is allergic to eggs (as well as dairy). Can I leave the egg out of the recipe?
The egg acts as a binder, but you could certainly try it without the egg. I don’t think it will be a disaster by any means. Just might need to add a little more liquid (like non-dairy, plain milk). I hope that helps!
Do you think I could make these in a muffin tin as well? Just taking the papers off before freezing?
Try following our Mini Meatloaf Muffins recipe and it should work.
Do you know the serving size nutrients? Eg. calories, fiber, fat etc. thanks !
If I wanted to make these smaller into meatballs, same amount of ingredients, should I change the way I bake it?
Hi Amy. These would make awesome meatballs. Just follow the instructions on this meatball recipe: https://thrivinghomeblog.com/2015/07/baked-italian-meatballs-freezer-meal/
If I’m going to save as a freezer meal would I still put the teaspoons of Ketchup on top before baking? Or save that step till I’m reheating from frozen?
I like mine baked with the ketchup on top. So I do that, then freeze them, and reheat from there.