Ground Turkey Meatloaf Muffins

How to Make Ground Turkey Meatloaf Muffins

1. 1

   Step 1: Preheat and prepare pan

   Active 3 min · Passive 10 min

   Preheat the oven to 375°F (190°C). Spray a standard 12-cup muffin tin lightly with nonstick spray or brush with a little oil so the meatloaf muffins release easily; standard muffin cups are typically ~3/4 cup (180 ml) capacity but you'll fill each roughly one-third full.

   For this step

   • 1 tbspneutral oil (for brushing)
   
2. 2

   Step 2: Soak the breadcrumbs

   Active 2 min · Passive 5 min

   In a small bowl combine the panko breadcrumbs and the milk; stir and let soak for 5 minutes until the crumbs have absorbed the liquid and softened.

   For this step

   • 3/4 cuppanko breadcrumbs
   
3. 3

   Step 3: Mix the meatloaf filling

   Active 6 min

   Put the ground turkey, the soaked panko breadcrumbs (with any remaining milk), the large egg, the grated yellow onion, the minced garlic, 2 tablespoons of the ketchup, the Worcestershire sauce, the kosher salt, and the black pepper into a large bowl. Mix gently with your hands or a sturdy spoon until ingredients are just combined—avoid overmixing to keep the muffins tender.

   For this step

   • 1 1/2 lbground turkey
   • 1 largelarge egg
   • 1/2 mediumyellow onion (grated)
   • 2 clovesgarlic (minced)
   • 1 tspWorcestershire sauce
   • 1 tspkosher salt
   • 1/2 tspblack pepper
   
4. 4

   Step 4: Portion the mixture into the muffin tin

   Active 6 min

   Using a 1/3-cup measure or large cookie scoop, fill each muffin cup with the turkey mixture (about 2.5–3 oz/70–85 g raw mixture per cup). Press lightly to compact and smooth the tops; the mixture should fill all 12 cups with no more than about 3/4 full per cup.
   
5. 5

   Step 5: Glaze and bake

   Active 4 min · Passive 25 min

   Stir the remaining ketchup (about 6 tablespoons) and brush a thin layer over the top of each muffin. Bake in the preheated 375°F (190°C) oven for 22–25 minutes, or until an instant-read thermometer inserted into the center of a muffin registers 165°F (74°C). If using a darker pan, start checking at 20 minutes to prevent overbrowning.
   
6. 6

   Step 6: Rest and serve

   Active 3 min · Passive 5 min

   Let the muffins rest in the pan for 5 minutes so juices redistribute, then run a small knife around the edges and transfer to a wire rack. Makes 12 finished meatloaf muffins; serve 2 muffins per serving (serves 6).

1. Preheat the oven to 375°F (190°C). Spray a standard 12-cup muffin tin lightly with nonstick spray or brush with a little oil so the meatloaf muffins release easily; standard muffin cups are typically ~3/4 cup (180 ml) capacity but you'll fill each roughly one-third full.
2. In a small bowl combine the panko breadcrumbs and the milk; stir and let soak for 5 minutes until the crumbs have absorbed the liquid and softened.
3. Put the ground turkey, the soaked panko breadcrumbs (with any remaining milk), the large egg, the grated yellow onion, the minced garlic, 2 tablespoons of the ketchup, the Worcestershire sauce, the kosher salt, and the black pepper into a large bowl. Mix gently with your hands or a sturdy spoon until ingredients are just combined—avoid overmixing to keep the muffins tender.
4. Using a 1/3-cup measure or large cookie scoop, fill each muffin cup with the turkey mixture (about 2.5–3 oz/70–85 g raw mixture per cup). Press lightly to compact and smooth the tops; the mixture should fill all 12 cups with no more than about 3/4 full per cup.
5. Stir the remaining ketchup (about 6 tablespoons) and brush a thin layer over the top of each muffin. Bake in the preheated 375°F (190°C) oven for 22–25 minutes, or until an instant-read thermometer inserted into the center of a muffin registers 165°F (74°C). If using a darker pan, start checking at 20 minutes to prevent overbrowning.
6. Let the muffins rest in the pan for 5 minutes so juices redistribute, then run a small knife around the edges and transfer to a wire rack. Makes 12 finished meatloaf muffins; serve 2 muffins per serving (serves 6).