Turkey Meatloaf Muffins are a fun and healthier twist on the classic meatloaf recipe. These individually portioned meatloaves are super flavorful and packed with nutritious veggies and protein. They make a great weeknight dinner because they come together quickly and cook up fast! They’re also perfect for meal prep and lunches throughout the week.
Save this recipe?
Enter your name and email, and I’ll send it to your inbox. Plus, you’ll get delicious new recipes every week.
I’ve made these mini meatloaves more times than I can count. It’s one of those go-to easy dinner recipes the whole family enjoys. They also pair well with a variety of sides dishes. In fact, my favorite way to enjoy these meatloaf muffins is crumbled on top of a crunchy kale and cabbage salad! My kids, on the other hand, LOVE when I top them with some marinara sauce and melted mozzarella (SO good!).
How Do You Make Meatloaf Muffins?
I found this recipe on BodyBuilding.com. The first time I made these muffins, I pretty much followed the recipe verbatim and they were delish. The only thing I wanted was a little more moisture. So this time around I tweaked it a bit.
-
Prepare a 12-cup muffin pan with some cooking spray and preheat the oven.
-
Sauté onion, celery, bell pepper, and garlic for about 5 minutes.
-
Stir Worcestershire sauce and chicken broth in with the veggies and cook another 5 minutes and until all the veggies are tender and the mixture is heated through. Turn off the heat and allow to cool.
-
In the meantime, in a large bowl, combine ground turkey, egg whites, oats, cumin, chipotle spice, garlic powder, black pepper and salt.
-
Mix the cooked veggies with the turkey mixture, until everything is well incorporated.
-
Roll the mixture into 12 even balls and place each one in the greased muffin cavities.
-
Bake for 25-30 minutes or until cooked through. Cool and enjoy!
Can Meatloaf Muffins Be Made Ahead Of Time?
I love making these ahead of time and knowing I have an easy, delicious, fuel-focused meal, prepared and in the fridge ready to go for a busy week. This recipe is exactly that. 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 (perhaps they will help me grow my muscles!).
I just packed a couple up with some veggies and hummus and I had a quick-on-the go meal ready to go. So delicious and super convenient!
Clearly, you can enjoy these turkey muffins many different ways so this is a great recipe to include in your weekly meal prep. Enjoy!
More Easy Weeknight Dinner Recipes:
- Zucchini Taco Boats
- One Pan Roasted Shrimp and Green Beans
- Cast Iron Salmon
- Turkey and Zucchini Skillet Recipe
Thanks so much for reading! You can watch the video down below and if you make this recipe I would love for you to give it a ★ rating below. And be sure to follow me on YouTube, Pinterest, Instagram and FaceBook for more healthy food inspiration!
Turkey Meatloaf Muffins
Save this recipe?
Enter your name and email, and I’ll send it to your inbox. Plus, you’ll get delicious new recipes every week.
Ingredients
- 1 cup diced onion
- 2 stalks celery diced
- 1 red bell pepper diced
- 2 chopped cloves garlic
- 1 tbsp. Worcestershire sauce
- 1/2 cup low-sodium chicken broth
- 2 lbs. ground turkey I used 1.5lb. extra lean + .5 lb. dark
- 1/2 cup egg whites
- 1 cup quick cooking oats
- 2 tsp. ground cumin
- 1 tsp. ground chipotle pepper spice
- 1 tbsp. garlic powder
- 1 tsp. black pepper
- 1 tsp. salt
Instructions
- Pre heat oven to 375 and spray 12-cup muffin pan with some cooking spray (or coat with a little olive or coconut oil).
- Heat a medium saute pan over a medium high heat and add onion, celery, bell pepper, and garlic. Season with a little salt and pepper and cook for 5-6 minutes until you have the raw edge off of the veggies.
- Stir in Worcestershire sauce and chicken broth and cook another 5 minutes until all the veggies are tender and the mixture is heated through. Turn off the heat and allow to cool.
- In the meantime, in a large bowl, combine ground turkey, egg whites, oats, cumin, chipotle spice, garlic powder, black pepper and salt.
- Add in cooked veggies and mix together until everything is well incorporated.
- Roll the mixture into 12 even balls and place each one in greased muffin pan.
- Bake for 25-30 minutes or until cooked through. Cool and enjoy!
Comments
Maryann says
I added mushrooms to mine to also help with moisture, I followed the recipe but added the mushrooms! They turned out great!
Dani says
Yes! Mushrooms are great way to add moisture. So glad you liked them 🙂
Lica says
Made these yesterday and they are delicious! I followed the recipe with the following exceptions: I omitted the garlic powder and just used the fresh garlic, and also used whole eggs. It was moist and spiced just right. This is the first of your recipes I’ve tried and I’m definitely going to try more. Thanks Dani!
Dani says
So glad you liked it! Definitely try others, and let me know what you think 🙂
Kasia says
Love these muffins. They are truly delicious, and easy to modify with whatever veggies you have on hand. I like that you don’t have to prep the oatmeal in any way. You just use as it comes from the box. Terrific choice for gluten and dairy free diet. They became my meal prep essentials.
Dani says
So good to know you are enjoying them. I love how versatile they are… so easy!
Emilie says
I just LOVE these little muffin meatloaves and so does my hubby. I made them from the original recipe at first and now I make variations all the time. I’m on the maintenance plan from a diet program and these are a very welcome addition. I’ve lost 55 lbs. and use a bunch of recipes from Clean & Delicious. Thank you SOOOO Much Dani!
Dani says
Awe, you’re very welcome, Emilie! So glad you’re enjoying the recipes 🙂
Carla says
I know I’m late to the party as this post was posted years ago, but I just had to comment. These turkey muffins are soooo goddamn delicious! I am so happy I’ve found your blog and youtube channel. I’m an avid fan!!
Dani says
Yay!! So happy you liked them Carla. Thanks for taking the time to let me know.
Kimberly says
LOVED these meatloaf muffins! Found this recipe preparing for a diet and they were a flavor godsend after multiple days of baked chicken and steamed broccoli! Added some shredded carrot, used whole eggs and substituted the oats for gluten free bread crumbs. I also topped them with a little bit of all natural, sugar free ketchup before baking. We now make these every couple weeks for an easy weeknight dinner. Thank you!
Dani says
So glad to hear that Kimberly! Thanks for letting me know!
Wendi says
Thank you, Dani (and Jamie) for this recipe. I am not a great cook, but these were so easy to make and my kids absolutely LOVED them! I made them using a 50-50 split between the light and dark ground turkey. I also used your idea of melting a little mozzarella cheese on top of them. My kids give them an 11 out of 10. 🙂 I just posted a link to the recipe on my Facebook page too. Thanks!
Dani says
So glad you enjoyed them Wendi! Thanks for sharing.
Fidel Wells says
What could you use instead of the oatmeal if you are doing a keto diet?
Thanks!
Fidel
Dani says
You can try adding some almond flour 🙂
Fidel Wells says
Thank you!
Fidel
Rose Martine says
This looks absolutely amazing! Cannot wait to make this next week! Definitely want to try it out at our next Bimbo dinner party.
Dani says
So glad you are going to try this one Rose! I hope you enjoy it.
Katie Bowen says
Could I use one egg instead of the egg whites?
Dani says
yes, for sure!
MonicaP says
Yes, these turkey muffins were indeed ~ very ~ good!! Flavorful, moist and simply delish. I will make again.
Dani says
Hi, Monica! Really happy you enjoyed this recipe, and thank you for leaving a review!
Hannah says
Dani, have you frozen these? Baked or unbaked? I love your recipes. Thanks!
Han says
I have made these at least twice already! Delicious recipe.
Michel says
These were soooo good and really easy to make! Thank you!
Carmen says
This recipe was sooo yummy! Only thing I didn’t add was celery because I didn’t have any. Thank you for sharing! I think this will become a staple in my house.
Dani says
I’m so glad to hear it, Carmen! Thanks for letting me know.
Nancy Jones says
Prep time of 10 minutes is way off. After chopping the vegetables, they need to cook for 10 minutes and then cool down before adding them to the meat mixture otherwise the eggs will start to cook. These muffins are really moist and delicious so I don’t hesitate to make them just feel it is misleading to state such a short prep time. Doesn’t even take into consideration the time spent dicing the vegetables.
Dani Spies says
That was an error, Nancy! Thanks for pointing it out – I’m off fix that now. So glad you enjoyed the recipe.
Amy says
Are they Spicy with the chipotle powder?
Dani Spies says
This is not a spicy recipe but you can definitely skip the chipotle if preferred.
Margie says
Hi Dani. I made these turkey meatloaf muffins tonight topped with marinara sauce and sautéed mushrooms. They were great! I did leave out the heat and just used 2t of cumin and it was perfect. I have made several of your recipes. Love them! Thank you.
Dani Spies says
I’m so glad you enjoyed these meatloaf muffins, Margie! Thanks for taking the time to let me know.
Laurie Guevara says
You could use pork rinds
Kim R says
My family requests this recipe all the time. It’s a big hit around here. Recently I tried some of this with my 1 year old granddaughter, and sure enough, she loves it too!! My oldest has recently asked me to make a few dozen and keep them in the freezer so she can take them to work with her for lunch. I think it’s time she learns to make these next time I make them. LOL!
Virginia Robuck says
Looking forward to trying this recipe but cumin & chipotle are definitely not my favorite spices what can I use, if anything, in place to add flavor?
Dani Spies says
Honestly, you can add whatever your favorite spice are to a recipe like this. It’s so versatile…
Diane Kroll says
These look delicious and easy. I’m planning to make them for dinner tonight. Since my husband is on a modified carnivore diet, I’m going to try these with 100% grass-fed organic ground beef. Not sure if I’ll need the chicken broth with the beef, but it probably won’t hurt. I’ll determine that when I get to that point.
I’ll probably serve them with mashed cauliflower and some homemade baked beans. Comfort food…Yum!
Heri says
I made 12 large meatballs with the recipe, using 2 1/2 lbs meat (2 lb ground turkey and 1/2 lb ground beef). They turned out tender and delicious! Instead of peppers, I used carrots. I added some cinnamon to the spice & herbs. I really like the taste combo of cinnamon and cumin. I will be making this adapted recipe again and again, I think. It’s a bit labor intensive on the front end, and so tasty that it’s worth the effort. Very easy to defrost and serve again on the back end.
Dani Spies says
Hi Heri! I’m so glad you enjoyed this recipe and appreciate all of your notes and feedback. Thanks for taking the time to share.