Meatloaf Muffins (Healthy, Juicy & Meal-Prep Friendly)
A lighter, quicker twist on a comfort food classic—these juicy, perfectly portioned bites bake up tender with a tangy glaze and plenty of savory goodness.
Ingredients
- 1 ½ pounds lean ground turkey, 90 to 94% or lean ground sirloin
- 1 ¼ cup finely chopped veggies, onion, mushrooms, bell pepper, or spinach*
- ½ cup breadcrumbs (use whole grain, if available), or matzah meal for Passover—see note below
- 1 large egg, lightly beaten
- 1 tablespoon ketchup or BBQ sauce
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Glaze (for all 12 muffins):
- ½ cup ketchup
- 1 tablespoon Dijon mustard
- 1 to 2 teaspoons honey or maple syrup
Instructions
- Preheat & prep: Preheat oven to 375°F. Liberally mist a 12-cup muffin tin with nonstick oil spray.
- Mix the meatloaf base: In a large bowl, combine the ground meat, veggies, breadcrumbs, egg, ketchup/BBQ sauce, Worcestershire sauce, garlic powder, Italian seasoning, onion powder, salt and pepper. Mix gently until just combined—don’t overmix.
- Portion and add glaze: Divide evenly into the muffin tin and gently press down to shape. In a small bowl, stir together the ketchup, Dijon, and honey/maple. Spoon evenly over each muffin (use it all, but if you have any leftover, save it to add when they’re out of the oven!).
- Bake and serve: Bake for 20–24 minutes, or until cooked through (internal temp: 165°F for turkey, 160°F for beef). Let cool for 5 minutes before removing from the pan. They may generate some water around the edges or in the baking tin compartments, this is normal (you can dab with paper towel, if needed). Sprinkle with optional minced herbs and serve warm!
Notes
• Storage & meal prep: Store in an airtight container in the fridge for up to 4 days. To freeze, wrap each muffin individually and freeze for up to 2 months. Reheat in the microwave, or oven (350°F ~10 minutes), or air fryer for crisp edges.
• Make-ahead tip: Mix and portion the meat mixture up to 24 hours in advance and refrigerate until ready to bake.
• Veggie tip: No need to sauté—just chop them up finely and mix into the batter. Optional: If you have a few extra minutes, sautéing veggies can deepen flavor and create a softer texture.
• Passover swap: You can use matzah meal in place of breadcrumbs. Since it absorbs more moisture, if your mixture feels a little dry, simply add 1–2 tablespoons water, milk, or broth to loosen it slightly.
• Gluten-free option: Use gluten-free breadcrumbs, and make sure you’re condiments and seasonings are gluten free.
• Dairy-free option: This recipe is naturally dairy-free (just use water or broth if adjusting texture).
• Flavor Variations:
- Italian: top with marinara + mozzarella
- Tex-Mex: add cumin + chili powder and top with salsa or BBQ sauce as the glaze
Nutrition Information per serving
Serving Size: 3 muffinsCalories: 350Carbohydrates: 27gProtein: 40gTotal Fat: 14g— Unsaturated Fat: 11.5g— Saturated Fat: 2.5gCholesterol: 120mgSodium: 760mgPotassium: 650mgFiber: 2gTotal Sugar: 8g— Natural Sugar: 2g— Added Sugar: 6gIron: 2.4mg
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.