Turkey Meatloaf Muffins are a fun and healthier twist on the classic meatloaf recipe. These individually portioned meatloaves are super flavorful and they’re packed with nutritious veggies and loads of protein. They make a great weeknight dinner because they come together easily and cook up fast! They’re also perfect for meal prep and lunches through the 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. They were created by fitness model and author, Jamie Eason. Jamie 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.
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.
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Prepare a 12-cup muffin pan with some cooking spray and preheat the oven.
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Sauté onion, celery, bell pepper, and garlic for about 5 minutes.
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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.
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In the meantime, in a large bowl, combine ground turkey, egg whites, oats, cumin, chipotle spice, garlic powder, black pepper and salt.
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Mix the cooked veggies with the turkey mixture, until everything is well incorporated.
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Roll the mixture into 12 even balls and place each one in the greased muffin cavities.
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Bake for 25-30 minutes or until cooked through. Cool and enjoy!
You can see the original recipe here. And you’ll find my full updated version in the recipe card below (and shown in the video below).
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!
HELPFUL KITCHEN TOOLS:
- Glass Mixing Bowls
- Glass Mixing Bowls with Lids (great for storage and travel)
- Muffin Pan
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
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!
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