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Best Easy Mini Turkey Meatloaf Muffins for Kids

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These mini turkey meatloaf muffins are tender, juicy, and packed with hidden veggies. Perfect for lunchboxes or a quick weeknight dinner, they come together in under 30 minutes of prep and are a crowd-pleaser for kids and adults alike.

Ingredients

Scale
  • 1 pound ground turkey (93/7 lean)
  • 1/2 cup plain breadcrumbs (Italian-seasoned preferred)
  • 1 large egg, lightly beaten
  • 1/2 cup finely grated zucchini, squeezed dry
  • 1/4 cup finely grated carrot
  • 1/4 cup finely diced onion (yellow or white)
  • 2 cloves garlic, minced (or 1/2 teaspoon garlic powder)
  • 1/4 cup ketchup
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon smoked paprika (optional)
  • 1/4 cup ketchup (for topping)
  • 1 tablespoon brown sugar (optional, for topping)
  • 1 teaspoon yellow mustard (for topping)

Instructions

  1. Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin generously with baking spray or oil.
  2. Finely grate the zucchini and carrot using a box grater or food processor. Place the grated zucchini in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible.
  3. In a large mixing bowl, combine ground turkey, breadcrumbs, beaten egg, squeezed zucchini, grated carrot, diced onion, minced garlic, 1/4 cup ketchup, Worcestershire sauce, salt, pepper, oregano, and smoked paprika. Mix with your hands or a spatula until just combined. Do not overmix.
  4. Divide the mixture evenly among the 12 muffin cups, filling each to the top and pressing down gently.
  5. In a small bowl, whisk together 1/4 cup ketchup, brown sugar (if using), and yellow mustard. Spoon about 1 teaspoon of the mixture onto the top of each muffin and spread gently.
  6. Bake for 18-22 minutes, or until the internal temperature reaches 165°F (74°C). The tops should be golden and caramelized.
  7. Let the muffins cool in the pan for 5 minutes. Then, gently loosen the edges with a butter knife or small spatula and lift them out. Serve warm or let cool completely for lunchboxes.

Notes

Don’t skip squeezing the zucchini dry—it prevents soggy muffins. Use your hands to mix gently to avoid tough meatloaf. Check internal temperature at 18 minutes to avoid overcooking. Let muffins rest for 5 minutes before removing from pan. Double the batch for freezing; they reheat well in the microwave for 45-60 seconds.

Nutrition

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Find it online: https://ovenmila.com/best-easy-mini-turkey-meatloaf-muffins-for-kids/