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Easy Freezer-Friendly Turkey Meatloaf Muffins

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These turkey meatloaf muffins are quick, easy, and perfect for meal prep. Made with simple ingredients and a secret touch of grated vegetables, they stay moist and flavorful, and freeze beautifully for busy weeknights.

Ingredients

Scale
  • 2 pounds (900g) ground turkey (93% lean)
  • 1 cup (120g) plain or Italian-style breadcrumbs
  • 2 large eggs, lightly beaten
  • 1 medium zucchini, finely grated (about 1 cup), squeezed dry
  • 1 small yellow onion, finely grated (about 1/2 cup)
  • 3 cloves garlic, minced
  • 2 tablespoons Worcestershire sauce
  • 3 tablespoons ketchup
  • 1 tablespoon Dijon mustard
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper, freshly ground
  • 2 tablespoons fresh parsley, chopped (optional)
  • 1/2 cup (120ml) ketchup (for glaze)
  • 2 tablespoons packed brown sugar (or honey) (for glaze)
  • 1 teaspoon apple cider vinegar (for glaze)
  • 1 teaspoon Worcestershire sauce (for glaze)

Instructions

  1. Preheat oven to 375°F (190°C). Lightly grease a 12-cup muffin tin with cooking spray or oil.
  2. Grate zucchini and onion using a box grater or food processor. Place grated zucchini in a clean kitchen towel or cheesecloth and squeeze firmly to remove as much liquid as possible.
  3. In a large mixing bowl, combine ground turkey, squeezed zucchini, grated onion, minced garlic, breadcrumbs, beaten eggs, Worcestershire sauce, ketchup, Dijon mustard, oregano, thyme, salt, and black pepper. Mix gently with your hands until just combined.
  4. Divide the mixture evenly among the 12 muffin cups, filling each to the top and mounding slightly. Use a 1/3-cup scoop for consistent portions.
  5. In a small bowl, whisk together 1/2 cup ketchup, brown sugar, apple cider vinegar, and 1 teaspoon Worcestershire sauce until smooth.
  6. Spread about 1 tablespoon of glaze over the top of each muffin. Reserve any remaining glaze for serving.
  7. Bake for 25-30 minutes, or until internal temperature reaches 165°F (74°C) when checked with an instant-read thermometer.
  8. Remove from oven and let rest in the tin on a cooling rack for 5-10 minutes. Gently lift muffins out and serve warm with extra glaze.

Notes

Don’t overmix the meat to avoid tough muffins. Squeeze zucchini thoroughly to prevent sogginess. Use an instant-read thermometer to ensure turkey reaches 165°F without overcooking. Let muffins rest before serving for best texture. For freezing, cool completely, freeze on a baking sheet, then transfer to a freezer bag for up to 3 months. Reheat from frozen at 350°F for 20-25 minutes.

Nutrition

Keywords: turkey meatloaf muffins, freezer-friendly, meal prep, ground turkey, easy dinner, healthy meatloaf

Find it online: https://lenatable.com/easy-freezer-friendly-turkey-meatloaf-muffins-recipe/