Turkey Meatloaf Muffins

As an Amazon Associate we earn from qualifying purchases.  Check out our privacy policy disclosure for more information.

When I make meatloaf I almost always use ground turkey.  Yes, we like ground beef but also like cutting a few calories here and there and we also usually try and limit our red meat.

I always have ground turkey on hand.  It is so versatile.  You can use it to make any dish you would normally use ground beef for.  Of course, you can replace the ground turkey in this recipe and use ground beef or ground chicken.

I’ve done Weight Watchers for a over a year now and you can eat ground turkey on their plan – and it’s zero points!  You need to choose 99% lean ground turkey for zero points.   If you choose 94-98% lean it will still be low points – only 3 or 4 points.

Another way of keeping the points/calories low with meatloaf is to bake them in a muffin pan instead of the original loaf pan that you’d normally use.  This keeps the proportions manageable.

These also work well for a busy weeknight meal.  They cook a lot quicker than the loaf pan meatloaf….within half the cook time.

Quick, easy and kid-friendly!

You can easily double the recipe and freeze for a later date.  Just cool completely after cooking and store and freeze in a zip lock bag.  Then when you need something quick, remove what you need, thaw and reheat.

Adding marina sauce in place of ketchup and mixing in Italian seasonings makes a meatloaf that tastes more like a meatball!

Turkey Meatloaf Muffins

• 1 lb ground 98% lean ground turkey (I used Shady Brook Farms)
• 1/2 cup chopped onion
• 3 cloves finely chopped garlic
• 1 tsp olive oil or cooking spray
• 1 egg, slightly beaten
• 1/2 cup oats, Panko or bread crumbs
• 1 1/4 cup jarred marinara sauce (I used organic tomato and basil flavor)
• 1 tsp Worcestershire sauce
• Italian seasoning medley (mixture of garlic, basil, oregano, parsley)
• salt and pepper

1. Preheat oven to 350 degrees and spray a 12 muffin pan with cooking spray.
2. Saute onion and garlic in olive oil or cooking spray until tender and translucent.
3. In a large bowl slightly beat 1 egg.  To this bowl add ground turkey, sauteed onion and garlic, oats, Worchestershire, Italian seasoning and salt and pepper.  Add half of marinara sauce, saving remainder to top muffins.
4. Combine and mix with a large spoon or your hand but be careful not to over-mix.  If over-mixed this will make the meatloaf less tender.
5. Divide between 12 muffin pan.  Spread the tops with remaining marinara sauce.
6. Bake at 375 for 35 minutes.  You can check to see if they are done with a meat thermometer.  It should read 160 degrees.

I happened to have some fresh carrots and brussel sprouts that needed cooking.  They are so good baked in the oven on a sheet pan.  And they cook while the meatloaf is cooking.

Peel the carrots and cut into small strips.  Make sure they are pretty much the same size so they cook evenly.  Just sprinkle with salt and pepper and toss with a little olive oil.

Dixie