Turkey Meatloaf Muffins (Printable Version)
Moist individual turkey muffins with herbs and sweet glaze ready in 40 minutes.
# What You Need:
→ Meats
01 - 1 lb lean ground turkey
→ Vegetables
02 - 1 small onion, finely chopped
03 - 1 small carrot, grated
04 - 1 celery stalk, finely chopped
05 - 2 cloves garlic, minced
→ Binders and Fillers
06 - 1/2 cup breadcrumbs
07 - 1 large egg, lightly beaten
08 - 1/4 cup milk
→ Seasonings
09 - 2 tbsp chopped fresh parsley (or 1 tbsp dried)
10 - 1 tsp dried thyme
11 - 1 tsp salt
12 - 1/2 tsp black pepper
13 - 1 tbsp Worcestershire sauce
→ Glaze
14 - 1/4 cup ketchup
15 - 1 tbsp brown sugar
16 - 1 tsp Dijon mustard
# How To Make It:
01 - Preheat oven to 375°F. Lightly grease a standard 6-cup muffin tin or line with muffin liners.
02 - In a large mixing bowl, combine ground turkey, onion, carrot, celery, and garlic. Add breadcrumbs, egg, milk, parsley, thyme, salt, pepper, and Worcestershire sauce. Mix gently until just combined—do not overwork the meat.
03 - Divide the mixture evenly among the muffin cups, pressing lightly to fill each cup.
04 - In a small bowl, mix together ketchup, brown sugar, and Dijon mustard. Brush the glaze generously over the tops of each meatloaf muffin.
05 - Bake for 25 minutes, or until the muffins are cooked through and the tops are caramelized. Internal temperature should reach at least 165°F.
06 - Allow to rest 5 minutes before removing from the tin. Serve warm.
# Helpful Hints:
01 -
- They cook in 25 minutes flat, which means dinner can be on the table before anyone starts grazing through the pantry.
- Each muffin is perfectly portioned so you never have to guess how much you are eating or fight over the end slice.
- The glaze caramelizes into a sweet, tangy cap that makes you forget you are eating something healthy.
02 -
- Overmixing the meat mixture is the number one mistake and results in dense, chewy muffins instead of tender ones.
- Letting them rest those five minutes is not optional because they will crumble if you try to remove them too hot.
03 -
- Use a cookie scoop or ice cream scoop to divide the mixture evenly so every muffin is the same size and cooks at the same rate.
- Line the tin with parchment muffin liners for the easiest cleanup and the prettiest presentation.