Turkey Meatloaf Muffins

Turkey Meatloaf Muffins are a healthier spin on meatloaf made with ground turkey and topped with a ketchup glaze. Gluten free option.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 50

Total Time 1

Servings mini meatloaves

Calories 196kcal

Author Meghan

Preheat oven to 325°F.
Use a small biscuit cutter or a small cup/glass to cut sandwich bread into circles to fit in the bottom of a 6-cup muffin tin.
3 slices of sandwich bread
Over medium-low heat, cook the onions, olive oil, salt, pepper, and thyme until onions are translucent but not browned, approximately 15 minutes.
1 cup chopped yellow onion, 2 teaspoons olive oil, ½ teaspoon kosher salt, ¼ teaspoon pepper, ⅛ teaspoon dried thyme leaves
Add the Worcestershire sauce, chicken stock, and tomato paste. Mix well. Allow mixture to cool to room temperature.
2 tablespoons Worcestershire sauce, ¼ cup chicken stock, 1 tablespoon tomato paste
In a large bowl, combine the bread crumbs, egg, and onion mixture. Add ground turkey and mix until completely incorporated.
⅓ cup bread crumbs, 1 egg, 1 pound ground turkey
Press turkey into muffin cups. Spread ketchup on top. Bake until the internal temperature reaches 165°F and the meatloaf is cooked through. (This takes about 1 - 1 ½ hours for meatloaf in a loaf pan and much less time, about 35 minutes or so, for the muffins).
¼ cup ketchup
Let meatloaf muffins stand 10 minutes, then carefully remove them from tin, gently removing and discarding the soggy bread from the bottom.

Source: Adapted from Annie's Eats, originally from Ina Garten

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