free invisible hit counter

Turkey Meatloaf Mini-Muffins

by

  • Prep Time: 20 minutes

  • Cook Time: 18-20 minutes

  • Total Time: ~40 minutes

  • Yield: 24 mini muffins

  • Category: Main Course, Healthy, Kid-Friendly

  • Method: Baking

  • Cuisine: American

  • Diet: Nut-Free, Can be made Gluten-Free

  • Difficulty: Easy

  • Intensity: Low Effort, Minimal Active Cooking

Ingredients

For the Meatloaf Muffins:

  • 1.25 lbs (567g) 93% lean ground turkey

  • 1 large egg, lightly beaten

  • ½ cup old-fashioned rolled oats (or gluten-free oats)

  • ½ cup finely grated zucchini (squeezed of excess moisture)

  • ¼ cup finely diced yellow onion

  • 2 cloves garlic, minced

  • ¼ cup ketchup

  • 2 tablespoons Worcestershire sauce

  • 1 tablespoon Dijon mustard

  • 1 teaspoon dried Italian seasoning

  • ¾ teaspoon salt

  • ½ teaspoon freshly ground black pepper

For the Glaze:

  • ⅓ cup ketchup

  • 2 tablespoons light brown sugar, packed

  • 1 teaspoon apple cider vinegar

For Serving (Optional):

  • Fresh chopped parsley

  • Extra ketchup or your favorite dipping sauce

Equipment Needed

  • Standard 24-cup mini muffin tin

  • Large mixing bowl

  • Small mixing bowl

  • Box grater

  • Cooking spray or olive oil for greasing

  • Ice cream scoop or spoon for filling

  • Cooling rack

Step-by-Step Instructions

Step 1: Prep and Preheat (5 mins)

Preheat your oven to 375°F (190°C). Generously grease all cups of a 24-cup mini muffin tin with cooking spray or a light brush of oil. This ensures easy removal later.
Prepare your vegetables: grate the zucchini, then place it in a clean kitchen towel or paper towels and squeeze firmly to remove as much water as possible. This step is crucial for preventing soggy muffins. Finely dice the onion and mince the garlic.

Step 2: Make the Glaze (2 mins)

In a small bowl, whisk together the ⅓ cup ketchup, brown sugar, and apple cider vinegar until the sugar is mostly dissolved. Set aside.

Step 3: Combine the Meat Mixture (8 mins)

In the large mixing bowl, add the ground turkey, beaten egg, rolled oats, squeezed zucchini, diced onion, minced garlic, ¼ cup ketchup, Worcestershire sauce, Dijon mustard, Italian seasoning, salt, and pepper.
Using clean hands or a sturdy spatula, mix gently but thoroughly until all ingredients are just combined. Do not overmix, as this can make the meatloaf dense.

Step 4: Fill the Muffin Tin (5 mins)

Using a small cookie scoop or a spoon, divide the mixture evenly among the 24 prepared muffin cups. Press down lightly to fill each cup. They should be heaped slightly over the top.

Step 5: Apply Glaze and Bake (18-20 mins)

Spoon a small amount (about ½ teaspoon) of the prepared glaze onto the top of each meatloaf muffin, spreading it gently with the back of the spoon.
Place the muffin tin in the preheated oven on the middle rack. Bake for 18 to 20 minutes, or until the internal temperature of the muffins reaches 165°F (74°C) on an instant-read thermometer, and the tops are set and caramelized.

Step 6: Cool and Serve (5 mins)

Remove the tin from the oven and let the muffins cool in the pan for at least 5 minutes. This allows them to set and makes them much easier to remove. Gently run a butter knife around the edges of any stubborn muffins, then transfer them to a cooling rack or serving plate. Garnish with fresh parsley if desired.

Pro Tips & Variations

  • Don’t Skip the Squeeze: Removing moisture from the zucchini is the secret to a perfect texture.

  • Uniform Size: A small cookie scoop (#60 or about 1 tablespoon) is perfect for even cooking and portioning.

  • Make-Ahead: Prepare the mixture up to a day in advance, store it covered in the fridge, and bake fresh when ready.

  • Freezer-Friendly: Let baked muffins cool completely, then freeze in a single layer on a baking sheet before transferring to a freezer bag for up to 3 months. Reheat in the oven or microwave.

  • Variations: Substitute the oats with ½ cup of plain breadcrumbs or panko. Add ½ cup of finely shredded cheddar cheese to the mixture. Swap the glaze for BBQ sauce.

Nutritional Information

  • Serving Size: 2 mini muffins

  • Calories: ~180

  • Total Fat: 8g

  • Saturated Fat: 2g

  • Cholesterol: 75mg

  • Sodium: 420mg

  • Total Carbohydrates: 13g

  • Dietary Fiber: 1g

  • Sugars: 7g

  • Protein: 16g

Leave a Comment