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Introduction
Turkey meatloaf muffins may seem like a modern twist, but meatloaf's origins can be traced back to ancient Roman recipes for baked ground meat mixed with breadcrumbs and seasonings. This dish reflects the hearty, comforting nature of meatloaf while adding a healthier update with lean turkey and individual portions. The muffin shape also lends itself well to feeding a family, making turkey meatloaf night a fun and interactive experience for all ages.
Ingredients
• 1 lb (454g) lean ground turkey
• 1 cup (120g) panko breadcrumbs
• 1 large egg, lightly beaten
• 1/2 cup (60g) finely chopped onion
• 1/2 cup (70g) finely chopped bell pepper (any color)
• 1/4 cup (25g) grated parmesan cheese
• 2 tablespoons finely chopped fresh parsley
• 1 tablespoon Dijon mustard
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon salt, or to taste
• 2 tablespoons olive oil or cooking spray for greasing
Step 1:
Preheat your oven to 375°F (190°C). Lightly grease a standard 12-cup muffin tin with olive oil or cooking spray; set aside.
Step 2:
In a large mixing bowl, combine the ground turkey, panko breadcrumbs, beaten egg, chopped onion, chopped bell pepper, grated parmesan cheese, chopped parsley, Dijon mustard, dried thyme, dried oregano, garlic powder, onion powder, smoked paprika, black pepper, and salt. Use a fork or spatula to thoroughly mix the ingredients until well combined.
Step 3:
Divide the turkey mixture evenly among the prepared muffin cups, filling each cup about 3/4 full.
Step 4:
Bake in the preheated oven for 20-25 minutes, or until the meatloaf muffins are cooked through and the internal temperature reaches 165°F (74°C).
Step 5:
Remove the muffin tin from the oven and let the meatloaf muffins cool for 5 minutes before carefully removing them from the tin using a spoon or small offset spatula.
Q: Can I use ground chicken instead of ground turkey?
A: Yes, ground chicken can be used as a substitute for ground turkey in this recipe.
Q: Can I freeze these meatloaf muffins?
A: Yes, you can freeze these meatloaf muffins for up to 3 months. Let them cool completely, then wrap them individually in plastic wrap or aluminum foil before freezing. Reheat in the oven or microwave until heated through.
Q: Can I bake these in a loaf pan instead of a muffin tin?
A: Yes, you can bake this mixture in a standard loaf pan. Adjust the cooking time to 45-60 minutes, or until the internal temperature reaches 165°F (74°C).
• For a moister meatloaf, substitute half the breadcrumbs with an equal amount of finely grated zucchini or carrot.
• You can use ground chicken or ground turkey breast if you prefer a leaner option.
• Feel free to experiment with different herbs and spices to suit your taste preferences.
• This recipe is gluten-free if you substitute the breadcrumbs with gluten-free alternatives like almond meal or gluten-free breadcrumbs.
• Suitable for dairy-free diets if you omit the parmesan cheese or use a dairy-free alternative.
Serve the turkey meatloaf muffins warm, as a main dish or as a portable snack.
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or oven before serving.
Prepare the turkey mixture and grease the muffin tin while the oven is preheating to save time. You can also chop the vegetables a day ahead and store them in the refrigerator.
- Don't overmix the turkey mixture; mix just until the ingredients are combined to prevent tough meatloaf muffins.
- Use a baking scoop or an ice cream scoop to evenly portion the mixture into the muffin cups for uniform muffins.
- Check the internal temperature of the meatloaf muffins with a food thermometer to ensure they are fully cooked.
For a vegetarian version, substitute the ground turkey with cooked lentils or a plant-based meat alternative. For a low-carb option, replace the breadcrumbs with almond meal or crushed pork rinds.
These turkey meatloaf muffins pair well with a fresh garden salad, roasted vegetables, or a tangy sauce like barbecue sauce or tomato jam.
This recipe can be enjoyed year-round, but is particularly suitable for cooler months when comfort foods are more appealing.
This recipe contains egg and dairy (parmesan cheese). It can be made gluten-free by substituting the breadcrumbs with gluten-free alternatives.
