These turkey meatloaf muffins are great for meal prep, are high in protein, and pack some sneaky veggies right in the mix!

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turkey meatloaf muffins

I don’t know about you, but meatloaf is one of the most nostalgic meals for me. It totally brings me back to being a kid, playing outside, and coming home to the sweet aroma of something tasty in the oven. Nowadays, I still love meatloaf, and I’ve been working on developing and perfecting my own version. These Turkey Meatloaf Muffins are just that. They’re high in protein, loaded with veggies (and I mean loaded), super moist and flavorful, and still have that delicious sweet topping.

This recipe can be made in a loaf or into muffins. I like the muffins because it takes the guesswork out of portion sizing, and it makes them great for batch cooking and meal prep. When it’s time to eat, just reheat a few meatloaf muffins and serve with your choice of side! They cook much faster than a large loaf, and they’re also great for kiddos since they’re smaller (and more fun to eat). I hope you love these as much as I do.

turkey meatloaf muffins

Making Turkey Meatloaf Muffins

These are a great simple recipe where you can throw everything together, mix it up, bake it, and enjoy! To make them, you’ll need:

  • Lean ground turkey
  • Panko bread crumbs (or gluten free bread crumbs to make this gluten free). You can omit them entirely if paleo, or replace with a keto option to make these keto friendly.
  • Grated zucchini, carrot, and onion, with the moisture squeezed out. If you’re opting for chopped instead of grated, saute your vegetables for 5-8 minutes (and remove some of the moisture) so that they’re fully cooked in the meatloaf.
  • Garlic, salt, pepper, fresh basil, ketchup, Worcestershire sauce to season
  • Egg to bind it all together
  • Milk to make it moist (can use dairy free milk or omit entirely if paleo)
  • Ketchup + Worcestershire sauce + brown sugar replacement (or brown sugar, honey, etc) to make a glaze topping.
turkey meatloaf muffins

Preheat oven to 400F. In a small bowl, mix glaze ingredients and set aside. Grate carrot, zucchini, and onion into a large bowl. Remove some moisture from the vegetables by patting well with a paper towel or straining through a cheesecloth. In a large bowl, add grated vegetables, turkey, egg, garlic and seasonings. Mix until uniform. Line or spray muffin tin (I use these) and evenly divide mixture among 12 cups (or spray a loaf pan if you’re opting for a single loaf).

Top muffins with glaze topping and spread evenly (if making a loaf, don’t add the glaze until the last 10 minutes of baking). Bake for 22-25 minutes for muffins (around 45 minutes for a loaf), until a meat thermometer reads 165+ internal temperature. Let cool slightly before serving. Garnish with some additional fresh basil and enjoy!

turkey meatloaf muffins

Turkey Meatloaf Muffins

Jacklin Altman
These turkey meatloaf muffins are great for meal prep, are high in protein, and pack some sneaky veggies right in the mix!
No ratings yet
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 12
Calories 80 kcal

Equipment

  • Mixing Bowl
  • Muffin Tin
  • Oven

Ingredients
  

Meatloaf
  • 1 lb ground turkey
  • 1 carrot peeled and grated
  • 1 zucchini grated
 and some moisture squeezed out
  • 1/2 sweet onion grated
  • 4 cloves garlic minced
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 large egg beaten
  • 1/2 cup panko breadcrumbs or gluten-free breadcrumbs (omit entirely if paleo)
  • 3 tbsp sugar free ketchup
  • 1 tbsp Worcestershire sauce
  • 1/4 cup milk can use non dairy (omit if paleo)
  • 2 tbsp chopped fresh basil
Glaze
  • 1/4 cup sugar free ketchup
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon brown sugar replacement sub honey if paleo or omit entirely

Instructions
 

  • Preheat oven to 400F. In a small bowl, mix glaze ingredients and set aside.
  • Grate carrot, zucchini, and onion into a large bowl. Remove some moisture from the vegetables by patting well with a paper towel or straining through a cheesecloth.
  • In a large bowl, add grated vegetables, turkey, egg, garlic and seasonings. Mix until uniform.
  • Line or spray muffin tin and evenly divide mixture among 12 cups.
  • Top muffins with glaze topping and spread evenly. Bake for 22-25 minutes, until a meat thermometer reads 165+ internal temperature.
  • Let cool slightly before serving. Garnish with some additional fresh basil and enjoy!

Notes

These meatloaf muffins are 1 point for 1 or 3 for 2 points. You can add them to your WW app here!

Nutrition

Calories: 80kcalCarbohydrates: 6gProtein: 10gFat: 1gSaturated Fat: 0.4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.4gTrans Fat: 0.01gCholesterol: 35mgSodium: 185mgPotassium: 233mgFiber: 1gSugar: 3gVitamin A: 940IUVitamin C: 5mgCalcium: 27mgIron: 1mg
Keyword weight watchers, WW, paleo, turkey, dinner, meatloaf
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