Cheesy Turkey Meatloaf Muffins are wonderfully moist and flavorful. Their mini size makes them perfect when you are tracking calories.
The 2 things that can go really wrong with meatloaf are it can turn out dry and bland. These Cheesy Turkey Meatloaf Muffins are neither. They have plenty of flavor from onion, garlic, cheese, Worcestershire sauce, poultry seasoning, and Italian seasoning. I especially like the flavor poultry seasoning adds.
Ketchup and milk add plenty of moisture.
The other great thing about meatloaf muffins is they cook up in a fraction of the time that meatloaf does. You can even make the meatloaf mixture a day in advance and then have a super quick and easy dinner.
Making meatloaf in muffin tins is a great way to ensure you get the proper portion size.
Tips for making Cheesy Turkey Meatloaf Muffins
- You can use either regular ground turkey or ground turkey breast which is lower in fat.
- To avoid tough meatloaf, do not overmix.
- You can try different cheeses. Parmesan, mozzarella and cheddar cheese all work well.
- These Cheesy Turkey Meatloaf Muffins are fairly low carb already. To make them truly low carb, use crushed Pork Rinds isntead of Panko crumbs.
Serve Cheesy Meatloaf Muffins with:
Cheesy Turkey Meatloaf Muffins
Cheesy Turkey Meatloaf Muffins are wonderfully moist and flavorful. Their mini size makes them perfect when you are tracking calories.
Ingredients
- cooking spray
- 1 1/2 pounds ground turkey
- 3/4 cup ketchup, divided
- 1 cup diced onion
- 1 cup shredded cheddar or Mexican cheese blend
- 1 cup Panko crumbs
- 3/4 cup 2% milk
- 1 egg, lightly beaten
- 2 tablespoons Worcestershire sauce
- 2 garlic cloves, minced
- 3/4 teaspoon poultry seasoning
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
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Preheat oven to 350 degrees. Spray 8 standard muffin cups with cooking spray.
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In a large bowl, combine ground turkey, 1/2 cup ketchup, onion, cheese, Panko crumbs, milk, egg, Worcestershire sauce, garlic, poultry seasoning, Italian seasoning, salt and pepper. Mix well.
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Divide mixture evenly between the 8 cups, mounding the mixture on top. Brush with remaining 1/4 cup ketchup.
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Place muffin tin on a cooking sheet to catch any juices that overflow. Bake for 30 to 35 minutes or until instant read thermometer inserted in center registers 170 degrees.
Recipe adapted from Eat This
Disclosure: This post contains amazon affiliate links.
This was so good! I will Definitely make this dish again.
This dish was delish! I substituted milk w/ evaporated milk and came out 👌. Easy to follow and quick. Was a hit at home, will be making this again.
It has now been cooking for 50min and is still only at 145 degrees, pumping it up to 425 for another 10min…
I had the same experience ! 35 mins and was only 130degrees. pumped it up for 425. grrr ! everything else is ready and will be cold by the time this is cooked haha i hope it’s worth the wait 🙂
I made this recipe two weeks ago for the first time, and I am now preparing to make it again. There are only my husband and myself, so I froze three fourths of the muffins, and we have gone through them already, as my husband keeps asking for them for dinner! A very tasty, healthy and easy recipe! Thanks for providing it!
Do these taste like ketchup because I see listed on top. I’m
Not fond of ketchup.
I used half cup of bbq sauce (hickory). It was amazing!
These were good, but a little heavy on the onion- dicing them up finer might have helped. I used mustard on half of them, which was tasty and gave variety.
I just sprinkled some onion powder in instead of an actual Onion and it was great and less onion-y
Mine have been cooking for almost an hour now and they are mushy