4.40 from 63 votes

Mini Turkey Meatloaf Muffins

ByKristy Richardson Hours Updated
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50 minutes
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These mini turkey meatloaf muffins are a fun, family-friendly twist on classic meatloaf. Made with ground turkey and topped with BBQ sauce, they bake up juicy and full of flavor in a muffin tin. Smaller portions also mean they cook faster than a full loaf, and everyone gets their own crispy edges.

Four ground turkey mini meatloaf muffins topped with bbq sauce piled high on a white plate.


 

Ingredients For Mini Turkey Meatloaf Muffins

Ingredients for ground turkey mini meatloaf are arranged in bowls: ground turkey, chopped onion, chopped bell pepper, egg, oats, BBQ sauce, soy sauce, and a garlic-salt-pepper mix.

Find the full printable recipe with specific measurements and directions below in the recipe card.

  • bell pepper– Orange, red or yellow bell pepper has a slightly sweeter taste, which is great for pickier eaters. Green bell pepper is less sweet but also works well. Keep the pieces small.
  • onion– Mince the onion small or use a food processor so no one gets a sharp bite of onion. Sweet onion is another good option for pickier eaters.
  • ground turkey– Lean ground beef or ground chicken can be swapped in. (See more on swapping meats below.)
  • old fashioned oats OR quick oats– Either works here. Skip steel-cut oats though, since they stay too firm and chewy in the meatloaf because they need more liquid.
  • egg
  • soy sauce– Worcestershire sauce can be swapped in. Both give the meatloaf a more savory flavor.
  • granulated garlic– Garlic powder also works, or use two fresh minced garlic cloves.
  • salt and pepper
  • BBQ sauce– Use your family’s favorite! We like Sweet Baby Ray’s and the classic BBQ sauce at Sprouts.

Love meatloaf? Try my classic beef meatloaf or my Italian meatloaf. My favorite part is making sandwiches from the leftovers the next day! For more ground turkey dinners, my ground turkey spaghetti and ground turkey meatballs are both family favorites.

How To Make Muffin Tin Turkey Meatloaf

  1. Preheat oven to 375 degrees. Spray the muffin wells with pan spray or brush with oil.
  2. Dice the bell pepper and onion into very small pieces. Use a food processor or hand chopper if you have one.
  3. In a large bowl add bell pepper, onion, ground turkey, oats, egg, soy sauce, garlic, salt and pepper. Mix together with clean hands until just combined.
A glass bowl with ground turkey, egg, chopped onion, bell pepper, oats, and seasoning, next to a spatula for ground turkey mini meatloaf.
A glass bowl with a mixture of ground turkey, chopped vegetables and seasoning after mixing for ground turkey mini meatloaf with a bowl of bbq sauce nearby.
  1. With a quarter cup measuring cup, scoop the meat mixture into the holes of the muffin pan. Divide any leftover mixture evenly between the muffins.
  2. Bake 25-35 minutes, checking at 25, until a thermometer reads 165°F in the center. (See “oven temperature” in the Notes below.)
A metal muffin tin filled with uncooked ground turkey mini meatloaf mixture inside next to a bowl of bbq sauce.
A muffin tin filled with twelve ground turkey mini meatloaves topped with red bbq sauce, placed on a striped towel after cooking.
  1. Brush the tops with BBQ sauce and bake about 5 more minutes, just until the sauce is warmed through. Then enjoy!

Can I Use Other Types Of Ground Meat For These Mini Meatloaf Muffins?

  • Ground Beef – Works great in this recipe. Stick with ground round (85/15) or ground chuck (80/20) for the best texture and flavor. Fattier blends like 70/30 can make the muffins greasy and a little mushy. If your family loves beef, my baked Italian beef meatballs are another easy oven dinner.
  • Ground Chicken– Works too, but it tends to be a bit drier than turkey or beef. Adding an extra egg yolk to the mix helps.
  • Ground Pork– Delicious in meatloaf, but it’s a fattier meat. I like to swap in pork for half of the meat and mix it with turkey, chicken or lean ground beef. Using all pork can make these too oily.
A plate with five ground turkey mini meatloaves topped with bbq sauce glaze with one cut open. Roasted carrots on a side plate and a muffin tin with more meatloaves are nearby.

How Can I Help My Picky Eater Like These Turkey Meatloaf Muffins?

Picky eaters can be tough, especially when you’re trying to make one meal for the whole family. Here are a few ideas to help everyone enjoy these mini meatloaf muffins.

Use A Sauce They Like– I use our family’s favorite BBQ sauce, but marinara or even ketchup works too. Since these are individual muffins, you can also leave the sauce off a few for anyone who prefers them plain.

Cut Into Bite-Sized Pieces– These are already small, but cutting them into bites makes them even easier for little hands.

Chop The Vegetables Small– Tiny pieces blend right into the meatloaf so they’re less noticeable. You can also sauté the veggies in a little oil first to soften them and mellow the flavor.

Serve On A Bun– Have a hamburger lover? Try serving these on a small roll or slider bun.

Can You Freeze Turkey Meatloaf Muffins?

Yes! These are a great make-ahead dinner, and you can freeze them cooked or raw.

  • Freezing Cooked Muffins– Let the muffins cool completely first. If they already have sauce on them, freeze them in a single layer on a parchment-lined baking sheet until firm, then move them to a freezer bag. This keeps them from sticking together, so you can grab just one or two at a time.
  • Freezing Raw Muffins– Scoop the meat mixture into the muffin pan and freeze until solid. Then pop them out and store them in a freezer bag or container. If they’re stuck, run a little warm water over the bottom of the pan to loosen them. A silicone muffin pan makes this step even easier.
  • Thawing– Thaw them overnight in the fridge for the best results. In a hurry? Place the sealed bag in a bowl of cold water and change the water every 30 minutes or so until defrosted. Once thawed, bake as directed in the recipe card.
  • Reheating– Warm cooked muffins in the oven at 350°F until heated through to 165°F, or microwave individual muffins for a quick lunch or dinner.

How Do I Know When These Turkey Muffins Are Done Cooking?

The safest way to know is with a meat thermometer. These are done when the center of a muffin reaches 165°F, and they’ll usually take 25 to 35 minutes depending on your oven.

Ovens can vary quite a bit, and some run hotter than others, so start checking at 25 minutes the first time you make them. Place the thermometer in the middle of a muffin, not touching the sides or bottom of the pan, for an accurate reading. Once they hit 165°F, add the BBQ sauce and bake a few more minutes just to warm it through.

No thermometer? Slice into one muffin. There should be no pink in the center.

What To Serve With Turkey Meatloaf Muffins?

Meatloaf and potatoes are a classic combo for a reason! Cream cheese mashed potatoes or crispy baked potato wedges are always a hit at our table, or try mashed sweet potatoes for something a little sweeter. Roasted broccoli or green beans make easy veggie sides, and my honey mustard carrots and creamy honey butter corn both cook in a skillet while the muffins bake.

If you want a cold side, classic Italian pasta salad or pesto pasta salad can be made ahead, which makes dinner even easier. In the fall, my leafy apple cranberry salad adds a fresh crunch. And for a cozy dinner, you can’t go wrong with mac and cheese with broccoli.

Leftovers make a great sandwich too! We love these on a roll for lunch the next day.

Other Dinner Recipes You Will Love

A white plate holds several mini ground turkey meatloaf muffins topped with a bbq sauce.
Recipe

Mini Turkey Meatloaf Muffins


Author Kristy Richardson
Course Dinners
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 12 Muffins
Everyone gets their own little meatloaf with these juicy turkey meatloaf muffins! They bake faster than a full loaf, and I love having extras in the freezer for busy nights.

Equipment

  • 1 Pan spray like Pam
  • 1 Food Processor or vegetable chopper
  • 1 Measuring Cups
  • 1 Large Mixing Bowl
  • 1 Muffin Pan standard size
  • 1 Silicone brush
  • 1 Meat Thermometer

Ingredients  

  • ½ cup bell pepper minced small, orange, red or yellow
  • ½ cup onion minced small, about 1/2 of a medium onion
  • 1 pound ground turkey
  • ½ cup old fashioned oats can also use quick oats
  • 1 large egg
  • 1 teaspoon soy sauce
  • ½ teaspoon granulated garlic powdered garlic also works, or add two fresh minced garlic cloves
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ½ cup BBQ sauce use your favorite brand of sauce

Instructions

  • Preheat oven to 375 degrees. Spray the muffin wells with pan spray or brush with oil.
  • Dice the bell pepper and onion into very small pieces. Use a food processor or hand chopper if you have one.
    ½ cup bell pepper, ½ cup onion
  • In a large bowl add bell pepper, onion, ground turkey, oats, egg, soy sauce, garlic, salt and pepper. Mix together with clean hands until just combined.
    1 pound ground turkey, ½ cup old fashioned oats, 1 large egg, 1 teaspoon soy sauce, ½ teaspoon granulated garlic, 1 teaspoon salt, ½ teaspoon pepper
  • With a quarter cup measuring cup, scoop the meat mixture into the holes of the muffin pan. Divide any leftover mixture evenly between the muffins.
  • Bake 25-35 minutes, checking at 25, until a thermometer reads 165°F in the center. (See "oven temperature" in the Notes below.)
    • No thermometer? Slice into one muffin. There should be no pink in the center.
  • Brush the tops with BBQ sauce and bake about 5 more minutes, just until the sauce is warmed through. Then enjoy!
    ½ cup BBQ sauce

Video

Notes

Dicing Vegetables Small – A food or hand chopper will mince the onion and pepper into really small pieces easily. If you don’t have one though you can mince both vegetables using a large chef’s knife and a cutting board. The most important part is to make the pieces as small as possible, as it’s a more pleasant texture in the meatloaf. (This can be important for pickier eaters.)
Milder Onion Taste – If you prefer a milder onion taste, try rinsing and drying the onion on a paper towel before adding it to the meatloaf. You can also use sweet onion for a milder onion flavor.
Mixing Meat With Hands – Mixing with your hands helps you avoid overmixing, which can dry out the meatloaf. Add a little cooking oil to your hands before mixing to help keep the meatloaf even juicier.
Meat Sticking To The Pan – Sometimes the meatloaf may stick a little to the muffin pan. Use a large spoon or a thin frosting spatula and run it around the inside of the pan to release the meatloaf before serving.
Oven Temperature – Ovens can vary quite a bit, and some readers have found these cook faster than expected. Start checking at 25 minutes the first time you make them. They’re ready for sauce when a meat thermometer reads 165°F in the center of a muffin.
Ready For Sauce – The sauce only needs a few minutes to warm through, so it won’t burn.
Using A Meat Thermometer – Make sure the thermometer isn’t touching the sides or bottom of the pan, since that can give you a false reading.

Nutrition

Serving: 1servings | Calories: 87kcal | Carbohydrates: 8g | Protein: 10g | Fat: 1g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 370mg | Potassium: 184mg | Fiber: 1g | Sugar: 5g | Vitamin A: 254IU | Vitamin C: 8mg | Calcium: 12mg | Iron: 1mg
Keyword Ground Meat, Turkey

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HI There, I'm Kristy Here you will find ideas for helping kids have fun with food, recipes both kids and parents love, great tips and a little bit of humor. I hope you find an idea your family loves.

4.40 from 63 votes (61 ratings without comment)

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6 Comments

  1. 3 stars
    ingredients and taste were ok, but way overcooked. By the 30 minute mark to add sauce, they were already at 185 degrees and up.

    Reply

    1. Thank you so much for letting me know, Amy! I’m sorry they overcooked on you. Ovens can really vary, and it sounds like yours runs a little hotter. I’ve updated the recipe to start checking at 25 minutes, and added a tip in the notes about where to place your thermometer for the most accurate reading. Once they hit 165°F, they’re ready for the sauce. I hope you’ll give them another try, and thanks for helping me make this recipe better for everyone!

      Reply
  2. Gloria Wilson says:

    5 stars
    I made these the other night when my brother ( a very picky eater aged 69) came for dinner. I minced up the onion and used fresh garlic ground very fine and only put the peppers into the ones we ate. He ate two and asked for another!! A great success. Everyone else thought they were really good too. Thank you for a fast, easy meal.

    Reply

  3. Is each muffin 87 calories or all 12?

    Reply

    1. Each muffin is estimated at about 87 calories, though it may vary depending on the ingredients you use. BBQ sauce for example can vary a lot depending on the sauce you use. Hope that helps!

      Reply

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