Mini Turkey Meatloaf 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.)
- 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
No thermometer? Slice into one muffin. There should be no pink in the center.
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