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Easy Mini Turkey Meatloaf Muffins Perfect for Meal Prep

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These mini turkey meatloaf muffins are juicy, flavorful, and perfect for meal prep. They freeze beautifully and make for easy lunches or dinners throughout the week.

Ingredients

Scale
  • 2 pounds ground turkey (93/7 lean)
  • 1 cup panko breadcrumbs
  • 2 large eggs, lightly beaten
  • 1 medium zucchini, grated (about 1 cup)
  • 1/2 cup yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1/4 cup ketchup
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon smoked paprika (optional)
  • 1/3 cup ketchup (for glaze)
  • 1 tablespoon brown sugar (for glaze)
  • 1 teaspoon apple cider vinegar (for glaze)

Instructions

  1. Preheat your oven to 375°F (190°C). Spray a 12-cup muffin tin generously with cooking spray.
  2. Grate the zucchini using the large holes of a box grater. Place the grated zucchini in a clean kitchen towel and squeeze out as much liquid as possible.
  3. In a small skillet over medium heat, add a drizzle of olive oil. Cook the diced onion for 3-4 minutes until translucent. Add the minced garlic and cook for another 30 seconds. Let cool.
  4. In a large bowl, combine the beaten eggs, 1/4 cup ketchup, and Worcestershire sauce. Whisk together.
  5. Add the panko breadcrumbs, dried oregano, salt, pepper, and smoked paprika (if using) to the bowl. Stir until the breadcrumbs are evenly moistened. Let sit for 2 minutes.
  6. Add the squeezed zucchini, cooled onion-garlic mixture, and ground turkey to the bowl. Use your hands to gently mix everything together until just combined. Do not overmix.
  7. Divide the mixture evenly among the 12 muffin cups. Gently press down to eliminate air pockets.
  8. In a small bowl, whisk together 1/3 cup ketchup, brown sugar, and apple cider vinegar to make the glaze.
  9. Spoon about 1 teaspoon of glaze over each meatloaf muffin and spread evenly.
  10. Bake for 22-25 minutes, until the internal temperature reaches 165°F (74°C).
  11. Remove from the oven and let rest for 5 minutes. Run a butter knife around the edges to loosen, then transfer to a cooling rack.
  12. Cool completely before storing.

Notes

Don’t overmix the meat to avoid tough muffins. Let the mixture rest before baking for better texture. Use an instant-read thermometer to check for doneness. These muffins taste even better the next day.

Nutrition

Keywords: mini turkey meatloaf muffins, meal prep, turkey meatloaf, healthy dinner, easy recipe

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