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Easy Mini Turkey Meatloaf Muffins (One-Pan)

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These mini turkey meatloaf muffins are quick, easy, and perfect for busy weeknights. Made with simple ingredients and baked in a muffin tin, they are juicy, flavorful, and ready in under 30 minutes.

Ingredients

Scale
  • 1 lb ground turkey (93/7 lean)
  • 1/2 cup breadcrumbs (plain or panko)
  • 1 large egg, lightly beaten
  • 1/2 cup finely diced onion
  • 2 cloves garlic, minced
  • 3 tablespoons ketchup, plus extra for topping
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried parsley
  • 1 tablespoon olive oil

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin with olive oil or non-stick spray.
  2. In a small skillet, heat 1 tablespoon of olive oil over medium heat. Add the finely diced onion and cook for 2 minutes until soft and translucent. Add the minced garlic and cook for another 30 seconds until fragrant. Set aside to cool slightly.
  3. In a large mixing bowl, whisk together the beaten egg, 3 tablespoons of ketchup, 1 tablespoon of Worcestershire sauce, and 1 teaspoon of Dijon mustard until smooth.
  4. Add the breadcrumbs, salt, pepper, dried thyme, and dried parsley to the bowl. Stir until combined into a thick paste.
  5. Add the ground turkey and the cooled onion-garlic mixture. Mix with your hands or a wooden spoon until just combined. Do not overmix.
  6. Divide the turkey mixture evenly among the 12 muffin cups. Press each portion down gently with the back of a spoon to create a slight dome shape.
  7. Spoon about 1/2 teaspoon of extra ketchup on top of each muffin and spread into a thin, even layer.
  8. Bake for 18-22 minutes, or until the internal temperature reaches 165°F (74°C). For extra browning, switch to broil for the last 2 minutes.
  9. Remove from the oven and let rest for 5 minutes. Use a spoon or small spatula to gently lift each muffin out of the pan. Serve warm.

Notes

Don’t skip sautéing the onions—raw onions can ruin the texture. Use an instant-read thermometer to avoid overcooking. Let the muffins rest for 5 minutes after baking to keep them moist. For gluten-free, use gluten-free breadcrumbs or pulsed rolled oats.

Nutrition

Keywords: mini turkey meatloaf muffins, turkey meatloaf, easy meatloaf, one-pan meal, weeknight dinner, healthy meatloaf, kid-friendly

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