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Muffin Pan Turkey Meatloaf

Delicious Muffin Pan Turkey Meatloaf Loaded with Veggies

A delightful twist on a classic, these Muffin Pan Turkey Meatloaves are a quick and healthy dinner option packed with veggies.
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Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 10 minutes
Total Time 50 minutes
Servings: 4 meatloaves
Course: Dinner
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatloaf
  • 1 lb Ground Turkey Avoid using turkey breast for more moisture.
  • 1 medium Onion Essential flavor and moisture; shallots work as a tasty substitute.
  • 1 medium Bell Pepper Feel free to swap for zucchini for a different twist.
  • 1 medium Carrot Shredded makes it easy to mix in; use grated yellow squash as an alternative.
  • 1 cup Panko Breadcrumbs Substitute with crushed saltines or gluten-free breadcrumbs as needed.
  • 1 large Egg Can be replaced with 3 tbsp of aquafaba or 1 tbsp flax seed meal mixed with water.
  • 1 tbsp Olive Oil Vegetable or avocado oil can be used if desired.
  • 2 cloves Garlic Fresh is preferred, but powdered garlic works too.
  • 1/4 cup Ketchup Can provide a different yet delightful twist with barbecue sauce.
  • 1 tbsp Yellow Mustard Enhances flavor with tang.
  • 1 tbsp Worcestershire Sauce Can be omitted or swapped with soy sauce.
  • 1 tbsp Dried Oregano Fresh herbs are great, but other dried herbs can also be used.
  • 1 tbsp Dried Thyme Delightfully enhances the flavor profile.

Equipment

  • Muffin tin
  • Skillet
  • Mixing Bowl
  • Meat Thermometer

Method
 

Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a muffin tin by greasing it.
  2. Finely dice the onion and bell pepper, then shred the carrot. Sauté them in a skillet with olive oil for about 5 minutes.
  3. Remove from heat and allow the vegetable mixture to cool to room temperature.
  4. In a large mixing bowl, combine the cooled sautéed vegetables with panko breadcrumbs, beaten egg, ketchup, yellow mustard, Worcestershire sauce, and ground turkey. Mix gently.
  5. Portion the meat mixture into each muffin cup, filling them slightly above the edges.
  6. Bake for 20 minutes, then glaze the tops with ketchup or barbecue sauce and bake for an additional 5 minutes.
  7. Let the meatloaves rest for about 10 minutes before serving.

Nutrition

Serving: 1meatloafCalories: 250kcalCarbohydrates: 18gProtein: 24gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 80mgSodium: 400mgPotassium: 300mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 15mgCalcium: 30mgIron: 2mg

Notes

These meatloaves store well and can be reheated for lunch or dinner. You can prepare the vegetable mixture up to 3 days before cooking or assemble the entire mixture and refrigerate it for up to 12 hours before baking.

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