Meatloaf is one of my family’s favorite dinners of all time. My mom makes a mean meatloaf, let me tell you! She’s even won a best meatloaf contest. While I love hers, I wanted to try something new with mine. Thus, turkey meatloaf muffins were born.
What I particularly like about making turkey meatloaf using my muffin tin is that it makes portion control a cinch. I made them one night when our friend Gary came over. Both he and Chris approved … however, Gary asking for the recipe made them blog-worthy.
These are definitely becoming a “go to” favorite. I am thinking about making some this week and freezing them to give us a decent home-cooked meal next week after the movers take all of our stuff.
Turkey Meatloaf Muffins
Prep Time: 10 minutes
Cook Time: 15 minutes
Ingredients (8 muffins)
- 1 lb ground turkey
- 1/2 cup whole wheat bread crumbs
- 1 tablespoon mustard
- 1 tablespoon Worcestershire sauce
- 2 teaspoons garlic, minced
- 1/4 cup onion, chopped
- 1 egg, beaten
- 2 teaspoons chia seeds
- 1/4 teaspoon pepper
- 1/2 teaspoon salt
Preheat oven to 400 degrees.
Mix all ingredients in a medium sized bowl until combined.
Using a non-stick cooking spray (I use Pam olive oil), spray the inside of a 12-cup muffin tin. Scoop 1/4 cup meatloaf mixture into each muffin cup.
Bake for 15 minutes.