This recipe for muffin pan turkey meatloaf is a lighter version of classic meatloaf that cooks much faster and doesn't need an extended rest time when it comes out of the oven. It's packed with veggies for added nutrition and produces tender, juicy mini meatloaves the whole family will love. Pair with your favorite barbecue sauce for a surefire weeknight winner!
Muffin pan turkey meatloaf has been a staple in our family for many years. It began as a recipe called "Diner Meatloaf Muffins" from AllRecipes, though it seems to no longer be there. It wouldn't surprise me if it disappeared so they could use it in one of their cookbooks...it's that good! I've modified it quite a lot from the original, but the good bones of the recipe are still there. So is the superb final product.
Turkey is my go-to ground meat right now, especially since I'm eating almost no red meat these days. Ground turkey is also one of the more affordable meat options at the moment; I pick it up whenever it's on sale. I have made this mini meatloaf recipe with beef and game meats such as venison and elk. My kids would tell you they like the elk the best, but turkey is my personal favorite.
Finely mince your vegetables for better texture and flavor
One of the keys to getting the perfect texture in these meatloaf muffins is to finely mince your vegetables. This can be a lot of work, but using the right tool and technique can make it go faster. Here are a few strategies I use:
Strategy 1: Using the right knife and good technique
Mincing vegetables by hand can go quickly if you have a knife with a slightly curved blade, such as this Global Chef's Knife. Roughly chop the vegetables (and shred the carrots) and put them all in a pile on your cutting board. Holding down the tip gently, rock the knife through the pile to get a fine mince. Here's a quick video on how to mince vegetables from Just a Pinch Recipes that shows how it's done.
Strategy 2: Using a tool or gadget for quick and easy mincing
I use a variety of kitchen gadgets for mincing vegetables depending on my mood. My original favorite was a hand chopper much like this chopper from OXO. It still gets frequent use even though it's half broken after 20 years. I also have an older version of this Ninja Food Chopper Express that I use for mincing, blending, and processing. It's in my dishwasher multiple times a week (I love to use it for small batches of pesto and hummus).
Ingredients and substitutions
Yellow onion - One medium onion should yield ½ -¾ cup minced. The exact amount isn't too important as long as it's in that range.
Bell pepper - Any color of sweet bell pepper will work here. You should end up with around ¾ a cup minced from one pepper. Feel free to measure with your heart.
Carrot - Any color of carrot will work too. I shred my carrots to make them easier to finely mince. You can substitute ½ cup grated zucchini for the carrot.
Extra virgin olive oil - I love Graza extra virgin olive oils. In this recipe I used their "Sizzle" EVOO. Any quality cooking oil can be substituted here.
Garlic - I prefer to use fresh garlic cloves, but this is one instance where jarred garlic is acceptable.
Oregano & thyme - Italian seasoning works in place of either or both.
Salt & pepper - The amount of salt in this recipe is pretty well set and has always worked for me. I test all of my recipes with Morton's kosher salt. Add ground pepper to your taste.
Panko breadcrumbs - I find that panko, homemade breadcrumbs, or crushed saltines work best in this recipe. Finer store-bought breadcrumbs can make this recipe a little more dense, but will work if that's all you have.
Egg - At the time I'm writing (early 2025) all I can say is use whatever eggs you can find that don't break the bank. Hopefully I'll be back to replace that sentence before too long. See the FAQ section of this page for detailed information about substitutes for eggs in meatloaf.
Ketchup and mustard - If you are concerned about sugar intake, use a low sugar or no sugar added ketchup. I use regular yellow mustard in this recipe.
Worcestershire sauce - Lea and Perrins is the classic. If you don't have a bottle on hand, soy sauce is the best substitute.
Ground turkey - I recommend using regular ground turkey that is 85% lean rather than ground turkey breast. Beef and elk can be substituted with no changes. If you use something leaner, add an additional egg yolk or 1-2 tablespoons of olive oil to keep your meatloaf moist.
Barbecue sauce (optional) - Turkey meatloaf muffins go well with sweet barbecue sauces, but they have a lot of sugar. I use Primal Kitchen Unsweetened Barbecue Sauce, which gets a bit of sweetness from figs without added sugar.
Make it a meal!
The classic pairing for meatloaf is mashed potatoes, which can be cooked on the stovetop while your meatloaf is in the oven. Round out your dinner with a fresh, yummy side salad. Here are some turkey meatloaf side dish ideas from Parsley & Parm:
Tips and tricks for the perfect muffin pan turkey meatloaf
Opt for higher-fat ground turkey. Ground turkey breast is incredibly lean, and it won’t have enough fat to hold this muffin pan meatloaf together. Regular ground turkey, which is typically 85% lean/15% fat, is a better option. If you do make this recipe with ground turkey breast, add an additional egg yolk or 1-2 tablespoons of olive oil to help the meatloaf stay moist.
Don’t overwork the meat. Mix together the meatloaf ingredients without the ground turkey before adding it in. This limits the amount of mixing you have to do so you don't overwork the meat. Overworking ground meat (of any kind) can cause your meatloaf to become overly dense.
Let your meatloaf muffins sit before eating. Even mini meatloaves need to cool a bit so the juices can redistribute, making them moist and tender. I allow mine to rest for 10 minutes before serving.
FAQ: Ground turkey meatloaf
Usually when this recipe turns out dry, it's for one of two reasons:
1. You are using ground turkey breast instead of ground turkey made with both white and dark meat. Turkey breast is significantly lower in fat and not well-suited to meatloaf. If you have purchased ground turkey breast, add -12 tablespoons of olive oil or an additional egg yolk to boost the fat content.
2. Your turkey meatloaf is overcooked. I highly recommend using a meat thermometer to determine when your mini meatloaves are done. My favorite—which I can't recommend enough for both speed and accuracy—is the ThermoWorks Thermapen. I take my mini meatloaves out of the oven when they reach 155°F and allow them come up to 160°F as they rest.
There are several substitutes for eggs in meatloaf, and while they all change the texture a bit, they all work to help bind your ingredients together.
My first suggestion is aquafaba, which is the liquid drained from a can of chickpeas. Whisk three tablespoons of aquafaba per egg into a foam, and then add it to your meatloaf. Aquafaba has less fat, though, so I recommend adding a tablespoon of olive oil to replace the egg yolk.
Next up is flax seed meal, which adds protein and fat and forms a gel-like consistency (not unlike an egg white) when combined with water. Mix 1 tablespoon of flax seed meal with 3 tablespoons of water in a small bowl and allow it to sit for about 10 minutes to thicken before adding to your meatloaf mixture.
Meal prep strategies
To speed up the prep for this recipe, cook your vegetables up to three days ahead. Store them in the refrigerator in a sealed container.
You can also assemble the meatloaf mixture up to 12 hours ahead of cooking. Make sure your cooked vegetables are cold before adding them if you use this option! Work quickly and refrigerate the mix immediately after you assemble it. You want to keep the mixture as cold as possible to prevent bacterial growth.
Storage and reheating
Store any leftovers in a sealed container in the refrigerator for up to four days. They keep really well, and my family will even eat them cold! To reheat, place your meatloaf muffin in a microwave-safe bowl and cover with a damp paper towel. Microwave at 70% power for 1-2 minutes, or until hot.
Did you make this recipe?
Did you make this muffin pan turkey meatloaf? I’d love to hear how it went! Drop back by and leave me a rating and a comment below.
Muffin Pan Turkey Meatloaf
Equipment
- Knife and cutting board
- Spoon or spatula
Ingredients
- 1 medium onion -½ to ⅔ cup, diced
- 1 medium bell pepper -⅔ to ¾ cup, diced
- 1 medium carrot -around ½ cup, shredded
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic minced or pressed
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon kosher salt
- ⅛ teaspoon ground pepper
- ¾ cup panko breadcrumbs -or crushed saltines
- 1 large egg
- ¼ cup ketchup -plus more to top muffins (unless you are using barbecue sauce)
- 2 tablespoons yellow mustard
- 1 tablespoon Worcestershire sauce
- 1 pound ground turkey
- ½ cup low-sugar barbecue sauce - optional
Instructions
- Dice the onion and the bell pepper and shred the carrot. Using a rocking motion, run a knife through all of the veggies to get them very small. (Here’s a quick video demo on mincing vegetables from Just A Pinch Recipes)1 medium onion, 1 medium bell pepper, 1 medium carrot
- Place a dinner plate or shallow bowl in the freezer (optional) and set a skillet over medium heat and add the olive oil. Once the skillet is preheated, add the minced vegetables and sauté until the onions are translucent, about 5 minutes. Add the garlic and herbs and sauté 1-2 minutes more.2 cloves garlic, 2 tablespoons extra virgin olive oil, ½ teaspoon dried oregano, ½ teaspoon dried thyme
- Let this mixture cool for 5-10 minutes so it's not piping hot, then transfer it to the cold dinner plate and spread it out in a thin layer. Place the plate in the refrigerator to cool for another 5-10 minutes. The veggies should be no warmer than room temperature before adding to the turkey.
- Preheat the oven to 350. Prepare a muffin tin by spraying the cups with cooking spray or brushing generously with olive oil. You should get 6 muffins out of a single batch.
- In a large bowl, mix together cooked veggies and the rest of the ingredients except the turkey.½ teaspoon kosher salt, ⅛ teaspoon ground pepper, ¾ cup panko breadcrumbs, 1 large egg, ¼ cup ketchup, 2 tablespoons yellow mustard, 1 tablespoon Worcestershire sauce
- Add the turkey and gently mix with your hands until the ingredients are evenly distributed. Do not overmix. Divide meatloaf evenly between the muffin cups. The tops of the muffins will be higher than the rim of the muffin cups.1 pound ground turkey
- Bake in the preheated oven for about 20 minutes. Remove from the oven (be sure to close the oven door quickly) and brush the tops with either ketchup or the barbecue sauce. Return to the oven for 5 more minutes.
- Check to make sure the temperature has reached at least 155°F internally, and allow the meatloaf muffins to sit for 10 minutes before serving, accompanied by ketchup or barbecue sauce.
- Refrigerate leftovers in a sealed container for up to four days. Reheat in the microwave covered with a dampened paper towel at 70% power for 1-2 minutes.
Notes
- The egg in this recipe can be replaced with 3 tablespoons of aquafaba (the liquid drained from a can of chickpeas, whisked until foamy) or flax seed meal (1 tablespoon of flax seed meal mixed with 3 tablespoons of water and allowed to sit for 10 minutes). See the FAQ section of this article for detailed instructions. In a pinch, you can also use an extra ¼ cup of panko breadcrumbs and 2 tablespoons of olive oil (this doesn't work as well as the other two options, however).
- Ground turkey breast (as opposed to regular ground turkey, which is a mix of light and dark meat) doesn't have quite enough fat to hold everything together. If you prefer to use ground turkey breast, add another egg yolk to boost the fat content and bind the breadcrumbs together better.
- The minced veggies can be cooked and refrigerated up to three days ahead.
- The meatloaf mixture can be assembled and refrigerated up to 12 hours ahead of cooking.
Need more servings?
To adjust a recipe for more or fewer servings, hover your cursor over the number servings on the recipe card. This will bring up a slider that you can move to the number of servings you want to make.
Nutrition*
*All nutritional values are estimates only. They are calculated by an online resource.
Sonia says
I love the combo of herbs, garlic, onions and peppers in this - always a win! Thanks so much for sharing, my friends loved it!
Sandra says
I really love the hadden veggies in this recipe. The only way to get some green stuff in my kids is by hiding it in plain sight! Thanks for the recipe.
Lisa says
You're welcome. I'm so glad your family enjoys this recipe!
Carrie says
This is perfect for meal prep. I often forget to eat lunch. Making meatloaf in the muffin tin gives me a delicious, nourishing, portioned out lunch for the week! Thank you!
Lisa says
That's a great idea! We all love these meatloaf muffins leftover too. Thanks for the great comment.
Susan Colts says
We love this turkey meatloaf. This is especially good with all the vegetables included. When needed, I use oatmeal to make it gluten free.
Lisa says
Oatmeal is perfect for making this recipe gluten free. Thank you for the review, Susan!
Lisa says
Tender and juicy and delicious. One of my favorite weeknight recipes!