Mini Turkey Meatloaf Muffins
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.
Ingredients
- 6 ounces tomato paste
- 1 large egg
- 1/2 cup Italian-style breadcrumbs
- 1/4 cup grated parmesan cheese
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- 1/4 teaspoon ground pepper
- 1/4 teaspoon chili powder
- 1 pound ground turkey
- 1/3 cup pasta (marinara) sauce
- 1/3 cup mozzarella cheese shredded
Instructions
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Preheat oven 375°F. Spray a 12-cup muffin pan with nonstick cooking spray.
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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.
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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.
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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.)
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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.