Okay, I know. “Meatloaf muffin” doesn’t exactly sound appetizing. But these turkey meatloaf muffins are really delicious. Plus, they’re healthy, and the whole muffin thing makes them cook more quickly than traditional meatloaf.
I also think meat in muffin form just looks cuter than loaf form. Agree/disagree? 😉
Either way, these turkey dijon meatloaf muffins are going to be a new staple in your kitchen. They’re packed with protein and easy to prep ahead (great for lunches!).
Perfect for when you’re craving comfort food, but want something a little lighter/healthier.
Healthy Turkey Meatloaf Muffins
I first dreamed up these muffins while doing some recipe testing with my friend and fellow dietitian Sarah. She tackled a plant-based variation (here’s the recipe – it’s a good one: vegetarian mini meatloaf) while I got creative with the turkey.
To mix things up from the usual ketchup, I thought dijon mustard would go well with the turkey. Turns out, I was right! I love how flavorful these ended up.
Turkey Meatloaf Ingredients
I made sure to pack some veggies into these mini meatloaf muffins (onion and celery). And the herbs de provence and dried cranberries meld beautifully with the dijon mustard flavor.
These meatloaf muffins also happen to be gluten free (if you use GF certified oats), as the binder is oats rather than bread crumbs.
Here’s what you’ll need to make these meatloaf muffins:
- ground turkey
- dijon mustard
- dried cranberries
- herbs de provence
And of course, a muffin tin!
How to Make Turkey Meatloaf Muffins
To make these muffins, simply mix everything together in a bowl. You may want to use your hands to really mix it well. Then, place equal amounts into a greased muffin tin.
Next, mix together your glaze. Rather than a ketchup glaze, I stuck with the mustard theme and did a honey mustard glaze. It came out delicious!
It’s literally just dijon mustard + a little honey. Easy! Once the glaze is ready, just brush it over the top of each muffin.
Next, bake at 350 degrees for 25-30 minutes (or until cooked through). Additionally, I like to broil the muffins for 2-3 minutes so the tops get crispy. And that’s it – they’re done!
Such a quick and easy dinner! I suggest pairing a couple of these turkey meatloaf muffins with some roasted potatoes and roasted veggies for a filling meal. They would go great with Garlic Herb Roasted Veggies, Sauteed String Beans with Garlic & Lemon, or Baked Sweet Potato Fries.
The full recipe is below. Enjoy!
Here are some other recipes you might like:
- Gluten Free Baked Chicken Fingers
- Jamaican Jerk Turkey Burgers with Pineapple Salsa
- Greek Lamb Burgers
- Tart Cherry, Kale, and Feta Stuffed Chicken
- Crockpot Turkey Chili
- Ground Turkey Lettuce Wraps with Sesame & Ginger
- Healthy Turkey Burgers with Mint Yogurt Sauce
- 2 pounds ground turkey
- 2 eggs
- 1/4 cup oats
- 1 small yellow onion, diced (about 1 cup worth)
- 1/4 cup dijon mustard
- 1/2 cup dried cranberries, roughly chopped
- 1 teaspoon herbs de provence
- 3/4 cup celery, diced
- 2 tablespoons dijon mustard
- 1 teaspoon honey
Preheat oven to 350 degrees F.
Mix all meatloaf ingredients together, then spoon equal amounts into a greased muffin tin.
Mix glaze ingredients together, then brush mixture on top of each mini meatloaf.
Bake for 25 to 30 minutes, or until the mini meatloaves are cooked through.
Set oven to broil for 2 to 3 minutes, until tops are brown.
Remove from oven and enjoy!