Cheesy Turkey Meatloaf Muffins Recipe
If meatloaf was a family dinner staple growing up, then this recipe will transcend you right back to your childhood. But unlike the usual meatloaf that you make, this particular recipe splits up the meat mixture into tiny meatloaf muffins—baked right in your muffin tin! It saves you the trouble of wondering if the meatloaf is cooked all the way through once you slice into it. Plus, by exchanging ground beef with ground turkey, your meal (and overall calories!) instantly becomes leaner.
Although these miniature meatloaves could easily be considered larger meatballs, the combination of this meat mixture is the key difference between the two. Adding ketchup, onion, and poultry seasoning will add that particular meatloaf flare that you remember, and topped with a brushing of ketchup, these meatloaves are the perfect main when cooking for a crowd—without having to worry about the internal temperature of every slice!
Because the mini meatloaves will be cooking in a muffin tin, you'll have enough room to roast some sides to go with your meatloaf main, too. Try roasting carrots or even roasting broccoli with some parmesan in the oven as well. For other side ideas, you can try one of these healthy side dishes that complete any meal.
Nutrition: 334 calories, 16 g fat (8 g saturated), 985 mg sodium
Makes 6 servings
Ingredients
Nonstick cooking spray
3⁄4 cup ketchup, divided
1 1/2 lbs ground turkey
1 cup grated Cheddar cheese
1 cup diced onion
1 cup plain panko bread crumbs
3⁄4 cup 2% milk
1 egg, lightly beaten
2 Tbsp Worcestershire sauce
2 cloves garlic, minced
3⁄4 tsp poultry seasoning
1 tsp salt
1/2 tsp ground black pepper
How to Make It
- Preheat oven to 350°F. Spray 6 standard muffin cups with nonstick cooking spray; set aside.
- Combine ground turkey, 1⁄2 cup of the ketchup, cheese, onion, bread crumbs, milk, egg, Worcestershire, garlic, poultry seasoning, salt, and pepper
in a large bowl; mix well to thoroughly combine. - Divide mixture among the 6 prepared muffin cups, spacing them evenly and gently compressing and then mounding the tops.
- Brush tops with remaining 1⁄4 cup ketchup. Bake until internal temperature registers 170°F on an instant-read thermometer, about 45 minutes.
- Let rest for 5 minutes before serving.
