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Easy Freezer-Friendly Ground Turkey Meatloaf Muffins

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These tender, flavorful meatloaf muffins are made with ground turkey and freeze beautifully for quick weeknight dinners. They’re simple to make, packed with protein, and perfect for meal prep.

Ingredients

Scale
  • 1 pound (450g) ground turkey (93/7 or 85/15)
  • 1/2 cup breadcrumbs (plain or panko)
  • 1/4 cup milk (any kind)
  • 1/2 medium yellow onion, grated (about 1/4 cup)
  • 2 cloves garlic, minced
  • 1 large egg
  • 2 tablespoons ketchup
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 1 tablespoon olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • For the glaze: 3 tablespoons ketchup, 1 tablespoon brown sugar (or honey), 1 teaspoon apple cider vinegar

Instructions

  1. Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin generously with non-stick spray or olive oil.
  2. Make the panade: In a small bowl, combine 1/2 cup breadcrumbs and 1/4 cup milk. Let sit for 5 minutes until the breadcrumbs absorb the liquid and form a thick paste.
  3. Grate the onion: Peel half a medium yellow onion and grate it on the large holes of a box grater directly into a large mixing bowl. Do not drain the liquid.
  4. Combine the wet ingredients: To the grated onion, add the egg (lightly beaten), 2 tablespoons ketchup, 1 tablespoon Worcestershire sauce, 1 teaspoon Dijon mustard, 1 tablespoon olive oil, and minced garlic. Whisk together with a fork until smooth.
  5. Add the panade and seasonings: Stir in the soaked breadcrumb mixture, dried thyme, dried parsley, salt, and black pepper. Mix until evenly combined.
  6. Add the turkey: Add the ground turkey to the bowl. Using your hands, gently mix everything together until just incorporated. Do not overmix.
  7. Portion the mixture: Using a cookie scoop or two spoons, divide the mixture evenly among the 12 muffin cups, filling each about three-quarters full. Do not press the meat down.
  8. Make the glaze: In a small bowl, stir together 3 tablespoons ketchup, 1 tablespoon brown sugar, and 1 teaspoon apple cider vinegar. Spoon about 1 teaspoon of glaze onto each muffin and spread gently.
  9. Bake: Place the muffin tin on the middle rack and bake for 20-22 minutes, until the internal temperature reaches 165°F (74°C).
  10. Rest: Let the muffins cool in the pan for 5 minutes, then transfer to a cooling rack.

Notes

Don’t skip the panade—it keeps the turkey moist. Use a light hand when mixing to avoid tough meatloaf. Let the muffins rest for 5 minutes after baking to set. For a double batch, bake in two pans on upper and lower racks, swapping halfway through. To freeze baked muffins, cool completely, freeze on a baking sheet, then transfer to a freezer bag for up to 3 months. To freeze unbaked, portion into muffin tin, freeze until solid, then store in a freezer bag; thaw overnight and bake as directed, or bake from frozen adding 8-10 minutes.

Nutrition

Keywords: ground turkey meatloaf muffins, freezer-friendly, meal prep, healthy dinner, turkey meatloaf

Find it online: https://ovenmila.com/easy-freezer-friendly-ground-turkey-meatloaf-muffins/