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Easy Mini Turkey Meatloaf Muffins: Best Kid-Approved Lunchboxes

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Tender, perfectly portioned mini turkey meatloaf muffins that are quick to make, kid-approved, and perfect for lunchboxes. Ready in about 30 minutes and freeze beautifully.

Ingredients

Scale
  • 1 pound ground turkey (93% lean)
  • 1/2 cup plain breadcrumbs (panko or regular)
  • 1 large egg, lightly beaten
  • 1/4 cup milk
  • 1/4 cup finely grated onion (about half a small onion)
  • 1 clove garlic, minced
  • 2 tablespoons ketchup, plus more for topping
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried oregano
  • 3 tablespoons ketchup (for glaze)
  • 1 teaspoon brown sugar (optional, for glaze)
  • 1/2 teaspoon yellow mustard (for glaze)

Instructions

  1. Preheat your oven to 375°F (190°C). Spray a 12-cup muffin tin generously with cooking spray.
  2. Grate the onion on the large holes of a box grater to get about 1/4 cup of grated onion and its juices. Do not drain the liquid.
  3. In a small bowl, combine 3 tablespoons ketchup, 1 teaspoon brown sugar (if using), and 1/2 teaspoon yellow mustard. Stir until smooth. Set aside.
  4. In a large mixing bowl, add the ground turkey, breadcrumbs, beaten egg, milk, grated onion (with juices), minced garlic, 2 tablespoons ketchup, Worcestershire sauce, salt, pepper, and oregano. Use your hands to gently mix until just combined, about 30 seconds.
  5. Using a 2-tablespoon cookie scoop or spoon, divide the mixture evenly among the 12 muffin cups. Each cup should be about three-quarters full. Gently shape into a rounded top.
  6. Spoon about 1 teaspoon of the ketchup glaze onto the top of each muffin. Use the back of the spoon to spread it slightly.
  7. Bake on the middle rack for 20-22 minutes, until the internal temperature reaches 165°F (74°C). The tops should be lightly browned and the glaze bubbling.
  8. Let the muffins cool in the pan for 5 minutes. Run a knife around the edges and gently lift them out. Transfer to a wire rack to cool completely or serve warm.

Notes

Don’t overmix the turkey mixture to avoid tough muffins. Let the muffins rest for 5 minutes after baking to set. For gluten-free, use gluten-free breadcrumbs or almond flour. For mini muffins, bake 12-15 minutes. Freeze for up to 3 months.

Nutrition

Keywords: mini turkey meatloaf muffins, kid-friendly lunchbox, easy meatloaf recipe, ground turkey muffins, meal prep lunch

Find it online: https://ovenmila.com/easy-mini-turkey-meatloaf-muffins-best-kid-approved-lunchboxes/