We love this Turkey Meatloaf Muffins recipe! If you are looking for an easy 30-minute meal for your next dinner, this is it! It’s our favorite meatloaf made into mini meatloaf muffins! Easy, moist meatloaf muffins with sauce and cheese – the perfect dinner.
These Mini Turkey Meatloaf Muffins are so easy to make and are great for a weeknight dinner because they bake up fast! This is such a quick and simple savory recipe. These are perfect for kids served with a side of potatoes, and you can freeze the leftovers!
This recipe uses shredded zucchini to not only add flavor and vegetables, but to add the moistness that you might miss in a normal ground turkey recipe. Add some pasta sauce and lots of seasoning and you’ll satisfy the entire family.
Why you’ll love this recipe
- I absolutely love that this recipe starts with ground turkey. Of course, you can substitute ground beef if you prefer.
- I love making a big batch of these and freezing leftovers for a quick make ahead dinner.
Ingredient Notes
- Egg: a large egg is best to use for this recipe – egg is for binding the meatloaf.
- Breadcrumbs: Italian style are what we use, but plain is fine too.
- Seasonings: I love adding Garlic powder, Onion powder, Italian seasoning and Chili powder, as well as salt and pepper.
- Ground turkey: you can also use ground beef or ground chicken
- Pasta Sauce: you can use a store-bought pasta sauce or homemade.
- Zucchini: Shredded, you can leave the skins on.
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Variations
- We use 93/7 ground turkey but you can use any fat content.
- Swap ground chicken or ground beef.
- Use panko or plain breadcrumbs
- Shredded yellow squash can be substituted for the zucchini.
- Instead of pasta sauce on top you can use barbecue sauce or even salsa.
- Switch up the cheese you use – shredded cheddar, pepper jack, mozzarella, anything you like!
How to make Turkey Meatloaf Muffins
- Mix the ground turkey in a large bowl with the other ingredients. Use a light hand – you want it combined but don’t over work it.
- Scoop even balls of meatloaf into muffin pans (this is what makes them muffins).
- I always top with some pasta sauce and cheese to keep the meatloaf moist.
- Bake until the internal temperature is 165°F.
Mel’s Tips + Storing instructions
- Change up the flavors by using different combinations of sauce and cheese, like salsa with jack cheese or BBQ Sauce with cheddar cheese.
- Use an instant read thermometer or a meat thermometer to check the temperature of the meatloaf for doneness.
- Let the muffins cool completely and then you can freeze them in an airtight container for up to 3 months.
Turkey Meatloaf Muffins Recipe
These Mini Turkey Meatloaf Muffins are so easy to make and great for an easy dinner because they bake up fast! These mini meatloaves are full of ground turkey and shredded zucchini making them a delicious yet healthy weeknight meal.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Ingredients
- 6 ounces tomato paste
- 1 large egg
- ½ cup Italian-style breadcrumbs
- ¼ cup grated parmesan cheese
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- ¼ teaspoon ground pepper
- ¼ teaspoon chili powder
- 1 pound ground turkey
- ⅓ cup pasta (marinara) sauce
- ⅓ cup mozzarella cheese shredded
- 1 medium zucchini Shredded
Instructions
- Preheat oven 375°F. Spray a 12-cup muffin pan with nonstick cooking spray.
- Add tomato paste, egg, breadcrumbs, parmesan cheese, salt, garlic powder, onion powder Italian seasoning, ground pepper, and chili powder to a large bowl. Stir until smooth. Stir in ground turkey and zucchini until completely combined.
- Scoop equal portions (about 1/4 cup each) into each muffin cavity. Make an indentation with the back of a spoon and add about 1 teaspoon pasta sauce and a sprinkle of mozzarella cheese in the indentation.
- Bake for 20-25 minutes, or until turkey is cooked through. (A thermometer should register 180°F if checked in the turkey part of each meatloaf.)
- Cool slightly before serving. Store leftovers in an airtight container for up to 2 days or freeze for up to one month.
Recipe Notes
All images and text ©Dorothy Kern for © Easy Good Ideas. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate.
Recipe Nutrition
Serving: 1g | Calories: 207kcal | Carbohydrates: 16g | Protein: 25g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 81mg | Sodium: 977mg | Potassium: 699mg | Fiber: 2g | Sugar: 5g | Vitamin A: 749IU | Vitamin C: 13mg | Calcium: 119mg | Iron: 3mg
Nutritional information not guaranteed to be accurate
This looks awesome but looks like you left out the zucchini, how much and shredded? Thank you!
Very easy to make and delicious. Family favorite!
Zucchini is not listed as an ingredient. How much should be added?
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