Turkey Meatloaf Muffins (Printable Version)
Individual lean turkey muffins with vegetables, herbs, and ketchup glaze. Ready in 40 minutes.
# Ingredient List:
→ 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 & 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:
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 the ground turkey, onion, carrot, celery, and garlic. Add the breadcrumbs, egg, milk, parsley, thyme, salt, pepper, and Worcestershire sauce. Mix gently until just combined, being careful not to overwork the meat.
03 - Divide the mixture evenly among the prepared muffin cups, pressing lightly to fill each one.
04 - In a small bowl, stir together the ketchup, brown sugar, and Dijon mustard. Brush the glaze generously over the top of each muffin.
05 - Bake for 25 minutes, or until the muffins are cooked through and the tops are caramelized. The internal temperature should reach at least 165°F.
06 - Allow the muffins to rest for 5 minutes before removing from the tin. Serve warm.
# Expert Tips:
01 -
- Each muffin is its own perfectly portioned serving so there is no guessing or cutting involved.
- The glaze caramelizes into a sticky sweet crust on top that makes these disappear fast.
- They reheat beautifully which means lunch the next day is already handled.
02 -
- Overmixing the meat mixture turns tender muffins into rubbery ones so stop mixing the moment everything looks evenly distributed.
- Letting them rest for the full five minutes is not optional because they will fall apart if you try to remove them while piping hot.
03 -
- Use a portion scoop to divide the mixture evenly because uniform muffins cook at the same rate and look much nicer on the plate.
- Brush the glaze on twice during the last ten minutes of baking for an extra thick caramelized crust that clings to every bite.