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Jamie Eason’s Turkey Meatloaf Muffins

Turkey Meatloaf Muffin

Turkey Meatloaf Muffin – Clean & Delicious®

Often times I just like to have a ‘no-brainer, fuel-focused meal’ that I can make ahead of time and turn to all week long for a quick on-the go-lunch or no-effort dinner.

There’s just something nice about knowing there’s something waiting in my fridge that will give me the energy I need to get through the day AND taste great.

These Turkey Meatloaf Muffins are packed with high-protein ground turkey, fiber-filled oats, lots of veggies, and some egg whites for good measure.

I think it’s fair to say that these little guys are a lean and mean kind-of-muffin!

I found this recipe on – they were created by fitness model and author, Jaimie Eason.  Jaime shares lots of her recipes (and videos) here and offers up lots of great tips and insights about healthy cooking.  She really focuses on ‘food-for fitness’ so if your working on building a ‘buff-bod’, you definitely want to check her out!

I really love how portable these muffins are.

I just packed a couple up with some veggies and I had a quick-on-the go meal ready to go!!

Turkey Muffins To GO

I pretty much followed the recipe verbatim and they were delish.  The only thing I wanted was a little more moisture.

We all know extra lean ground turkey is dry. It just comes with the territory. So a couple of things I may try next time are:

  1. Add some minced mushrooms or shredded zucchini – both have high water content and are a great way to add a little moisture to some dry-arse ground turkey.
  2. Add some salsa or tomato sauce.  Another simple way to impact a little more flavor and moisture.

What about you?  Have you ever tried Turkey Muffins before? Do you have any tips on how to add some moisture to ground turkey?  I would love to hear your ideas down in the comments!!

Turkey Meatloaf Muffins

Yield: 12 servings

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes


  • 2 lbs. ground turkey
  • 3 egg whites
  • 1 cup quick cooking oats
  • ½ tsp ground cumin
  • ½ tsp dried thyme
  • 2 tsp dry yellow mustard
  • 2 tsp black pepper
  • 2 tsp chipotle pepper spice
  • 1 tsp salt
  • 2 tbsp garic powder
  • 1 diced onion
  • 2 diced celery stalks


Pre heat oven to 375 and spray muffin pay with some cooking spray (or coat with a little olive oil) 

Mix all the ingredients in one large bowl until well combined.  Roll the mixture into balls and place each one in the muffin pan.

Bake for 30 minutes or until cooked through.

Makes 12 muffins.


Nutritional Analysis

Nutrients per muffin: Calories: 121; Total Fat: 1.5g; Saturated Fat: 0.4g; Cholesterol: 37mg; Carbohydrate: 6.4g; Dietary Fiber: 1.2g; Sugars: 0.9g; Protein: 19.6g

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45 Responses to “Jamie Eason’s Turkey Meatloaf Muffins”

  1. #
    Ines — June 15, 2012 @ 12:32 pm

    add some shered onion.

  2. #
    Shannon — June 15, 2012 @ 4:41 pm

    I made something like this a few weeks ago but I included cranberries which helped with the moisture and went perfect with the turkey.

  3. #
    Lynn — June 16, 2012 @ 1:28 pm

    I have been doing Jamie’s turkey muffins since early January. They are awesome. I eat them as often cold than hot….great both ways. I pair it with either veggies, or crackers and low fat mozzarella cheese. It is so easy to make and freezes well too. Yummy! You must try her other recipes too.

  4. #
    Sheri — June 19, 2012 @ 9:06 am

    Made these last night and used darker turkey meat and made sure to chop up the onions and celery very finely. My husband and I LOVE spicy foods, but found these a bit too spicy even for us, and I had not even used the full chipotle measurements. So we’ll probably scale these down in the “heat” department, but it’s a keeper! I had one for breakfast this morning for a great, easy, protein-packed start to the day!

  5. #
    Emily Freeman — June 19, 2012 @ 5:49 pm

    I’ve been making these forever, 40 minutes is way to long to cook these, I do about 22 minutes. I’ve added and eliminated items based on what I have on hand.

  6. #
    Adriana L — June 28, 2012 @ 7:50 am

    I have been making turkey muffins for a while and one of the recipes I use, I cook up the onions & garlic in a pan first and then add some chicken broth & worcestershire sauce to it until it reduces slightly. It makes for some really moist muffins!

  7. #
    Jenna Stubbs — July 6, 2012 @ 1:38 pm

    i love JE’s turkey muffins and so does my 1 yo daughter. its about all she will eat =) i like to add more celery than recc in the recipe plus I love to add cilantro. Gosh cilantro is my go to add-on. And I agree with above post…her recc amount of chili powder is wayyy too much. Just a few shakes of it is PLENTY!

  8. #
    Cyndi — March 21, 2013 @ 3:37 pm

    Just made these for dinner, they turned out awesome!
    I left out the pepper spice and next time I’ll lessen the cumin. Otherwise totally flavorful! Thanks for sharing!

  9. #
    Erin — May 4, 2013 @ 10:15 am

    I also scale back the chipotle pepper a bit, use fresh garlic instead of garlic powder and use one whole egg instead of the eggwhites. Using the whole egg solves the moisture problem and using fresh garlic adds a hint of sweetness that balances the chipotle pepper.

  10. #
    Heather — May 8, 2013 @ 2:06 pm

    Super tasty! I omitted the celery, but added onion, red bell pepper, spinach and mushrooms (sauteed first) to one batch, the other I added red pepper and pickled jalapenos – very good, worth making and freezing for later too!

  11. #
    Gina — May 15, 2013 @ 3:18 pm

    My boyfriend and I LOVE this recipe. We usually add a little greek yogurt for moisture and oats for texture/to hold it together better. Delish!

  12. #
    Linda — June 7, 2013 @ 8:28 am

    Just made these last night…OMG…delish, the family and I loved them. Thanks so much!

  13. #
    Gail — July 18, 2013 @ 5:40 pm

    I LOVE these. I no longer use a muffin pan but just a cookie sheet as it is easier to clean. I HATED cleaning the muffin pan. Just roll into balls and place on greased cookie sheet.

  14. #
    Lindsie — October 14, 2013 @ 7:46 pm

    I use rotel tomatoes to give it a kick and helps make them not so dry

  15. #
    Janice — November 4, 2013 @ 8:37 pm

    I make these all the time. We use grated carrots for the additional moisture.

  16. #
    Lewis — November 10, 2013 @ 11:00 am

    I love these just made them and My Very Very Picky Five year old is eating them. I did a couple of things different added spinach, instead of chipotle pepper I used smoked paprika, used fresh garlic, onion powder, I think the best thing is how versatile these are will be sharing.

  17. #
    Sarah — November 12, 2013 @ 4:58 pm

    I add a little spaghetti sauce to turkey muffins. Adds flavor and moisture. But I made these tonight as directed and they were a bit dry but a found them quite flavorful anyway. (I did use the whole egg instead of the egg whites though, just as personal preference.) Thank you for the recipe!

  18. #
    Jennifer — November 23, 2013 @ 1:21 pm

    I put 1/2 c water in the oats and precooked them for 60 seconds. The turkey muffins were not dry at all. Thanks for sharing this recipe!

  19. #
    Brandi — January 6, 2014 @ 10:35 pm

    If I were to add shredded zucchini. How much do you think I should add?

  20. #
    Tiffany — January 13, 2014 @ 7:50 pm

    Popping these in the oven now ! :)

  21. #
    Cori — January 17, 2014 @ 12:01 pm

    I used the lean ground turkey instead of extra lean. It has 8 grams of fat per 4 ounces. They came out super moist and delicious!

  22. #
    Renee — January 18, 2014 @ 2:32 pm

    Just a quick question, how come this recipe is only 121 calories but on Jamie’s site they are 182?

    Delish. I ground up all dry ingredients firsts in small food processor then the same with the veggies before adding them to turkey. Added cilantro too, fresh garlic instead of powder. Super moist

  23. #
    Mindy — February 26, 2014 @ 5:59 pm

    Delicious! I added a whole egg and some red yellow and orange bell peppers and a little veggie broth, I was worried about the dryness but these were so delicious. I didn’t have Chipotle seasoning but added turmeric and paprika. Soooo good.

  24. #
    Kim — March 27, 2014 @ 4:06 pm

    Mine were excellent and not dry at all. Thanks for the recipe.

  25. #
    Kelly — April 1, 2014 @ 6:46 pm

    Please do not cook a full 40 mins. Mine were done in 22 mins with the internal temperature reaching 180+. They should not be dry. Also, play around with the ingredients. I added real mustard, Worcestershire sauce, celery seed (not a fan of chopped celery), red and yellow bell pepper, hot sauce, and some other spices. Turned out great. If you aren’t a fan of chopped onion, liquefy it in the food processor, first. This will also help to make them more moist. I halved the recipe and still got 9 meatball/muffins @ 105 calories each! Yum. Thank you!

  26. #
    Lenora — April 10, 2014 @ 7:16 pm

    I think I will try them with dried cranberries and use poultry seasoning for the spice. Should taste like Thanksgiving!

  27. #
    sally — April 18, 2014 @ 9:56 am

    Hi can anyone help me out?!

    I really want to make these on sunday and keep for the whole week as snacks. Will that be ok? How long will they keep for? Thanks

    • #
      Dani — April 21, 2014 @ 12:25 pm

      Yes! I usually make them on a Sunday and then eat them all week long.

  28. #
    Amy and Ben — April 21, 2014 @ 9:41 pm

    Add green chile! For a tasty New Mexico version. My husband and I are playing the game on diet and these are great for that

    • #
      Dani — April 22, 2014 @ 5:36 am

      Yum! Thanks for the tip:)

  29. #
    Carol — April 22, 2014 @ 3:15 pm

    We make these every other week and love them.
    We dice (using a food chopper) and add to the recipe above:
    1 whole red bell pepper (seeded)
    2 whole zucchini
    A handful of spinach. Usually about 1/2 cup chopped.

    • #
      Dani — April 23, 2014 @ 9:05 am

      Love the addition of all the extra veggies! I’m going to do this myself next time:)

  30. #
    carly — May 13, 2014 @ 8:15 pm

    These are SO good. I replace the chili powder with 2-3 table spoons of siracha and its delicious. great with roasted veggies or cauliflower mash.

  31. #
    Gabby — July 11, 2014 @ 10:07 am

    these are so good. try adding cilantro. gives it so much flavor.

  32. #
    Angie — July 19, 2014 @ 12:04 am

    I make these all the time! Tonight we added red, yellow and orange peppers, an extra sweet onion, handful of chopped baby carrots… basically whatever I have in the fridge and garden get chopped up small and added. I like to use Mrs. Dash Original Blend too – it has a great combo of spices all in one!

  33. #
    Grace — August 9, 2014 @ 10:07 pm

    Could I make these into patties and cook them on the stovetop?

  34. #
    Nancy — August 24, 2014 @ 4:42 pm

    I make these a lot, freeze them and eat them many ways. Easy on-the-go healthy protein. Ground turkey is best- ground chicken is too dry. I use whatever veg. I have on hand. Today’s version was the best- no celery so added 1 medium zucchini and 3 small carrots grated fine added to onion. Super moist! Agree on the spiciness- take it down by at _least_ half. Have ruined more muffin tins than I’d like to admit though with them in spite of a lot of spray. Will try cookie sheet version next time.

  35. #
    Jennie — November 17, 2014 @ 12:29 am

    Love these! I make them all the time! But you spelled her name wrong.. ;)

  36. #
    cynthia — January 14, 2015 @ 2:46 pm

    These turned out delicious. I did adjust the recipe for what I had … substituted Panko Bread Crumbs for Oats, Turmeric for mustard and cut back on the garlic. They’re delicious. Sharing with my friends at the office so they can make healthy choices too.

    • #
      Dani — January 14, 2015 @ 7:37 pm

      So glad to hear it! Thanks for sharing…

  37. #
    Cynthia B — February 6, 2015 @ 1:45 am

    Add a bit of fat (TBS of olive oil) or use ground turkey that’s not 100% breast – still healthy. Adding shredded veggies is also a great idea, but I make something similar every week and I typically add a bit of fat or use the other turkey.

    • #
      Dani — February 9, 2015 @ 2:59 pm

      great tips!

  38. #
    Nadine — February 20, 2015 @ 6:32 pm

    Loved reading through the comments. I used higher fat turkey, pulverized the onion, used spicy mustard, celery seed, added shredded carrots, halved the garlic and pepper and left out the chipotle spice. Very tasty and still quite flavorful. 375 for 30 minutes was perfect. Mine were very moist. So much so that i immediately took them out of the muffin pan and put them on a plate with paper towels underneath because there was liquid at the bottom of the muffin pan. My 11 month old loved them. My extremely picky 4 year old would only eat 3 bites after bribing her with a treat. Someday I will find a healthy recipe we all like!

    • #
      Dani — February 21, 2015 @ 7:32 am

      Feeding the little ones is always a processes, isn’t it?! Your muffins sound delicious!

  39. #
    Jenn — February 24, 2015 @ 4:04 pm

    After the meatballs are cook in the oven, I’m going to cover them in low fat cream of mushroom soup (combined with water) & serve over brown rice.
    Fingers crossed :)

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