Mini Turkey Meatloaf Muffins: Muffin Tin Recipe for Quick Dinners

This Mini Turkey Meatloaf Muffins recipe, baked in a muffin tin, is easy to make, full of flavor and fun to serve. The sweet-tangy glaze caramelizes perfectly over each muffin for a delicious finish.

I was thrilled with how these turned out. Turkey can sometimes dry out, especially in small portions like muffins, but these stayed moist, flavorful and juicy. They make a great weeknight dinner and are ideal for meal prep—make extras at dinner and pack them for lunches.

Mashed potatoes are a classic pairing with meatloaf, but you can also serve these muffins with loaded baked potatoes, quinoa, or a fresh spinach salad for a lighter option.

Ingredients for small but mighty turkey meatloaf muffins

Ground turkey: Lean and packed with protein—choose 85/15 for a juicier result or 93/7 if you prefer leaner meat.

Onion and parsley: Fresh aromatics that build flavor.

Eggs and panko breadcrumbs: Bind the mixture and add texture.

Sandwich bread soaked in whole milk: This keeps the meat mixture moist—a classic trick for meatloaf and meatballs.

Worcestershire sauce: Adds savory umami depth.

Garlic, garlic powder, salt and pepper: Essential seasonings for balanced flavor.

For the glaze: apple cider vinegar, brown sugar, ketchup and Worcestershire sauce combine for a tangy-sweet topping that caramelizes while baking.

Frequently asked questions

How to make turkey meatloaf muffins

Follow these step-by-step instructions. You can also watch the recipe video for extra guidance.

Step-by-step directions:

1. Preheat the oven to 350°F (175°C). Generously spray a 12-count muffin pan with cooking spray.
2. Chop the onion and mince the parsley.
3. Place the sandwich bread in a medium bowl and pour the milk over it. Let soak a few minutes, then squeeze or pinch the bread until it breaks down into a soft mixture.
4. Whisk the eggs in a small bowl.
5. In a large bowl, combine the ground turkey, eggs, soaked bread, onion, parsley, minced garlic, panko breadcrumbs, 2 teaspoons Worcestershire sauce, garlic powder, salt and pepper.
6. Use your hands just until everything is combined. Avoid over-mixing to prevent a dense, dry texture.
7. Form the mixture into large balls using a cookie scoop or your hands and place them into the prepared muffin pan. Set the pan aside while you make the glaze.
8. For the glaze, whisk together apple cider vinegar, ketchup, brown sugar and the remaining 1 teaspoon Worcestershire sauce.
9. Spoon out about one-third of the glaze into a small bowl and reserve it for brushing on after the muffins finish cooking. This prevents cross-contamination from the raw meat.
10. Brush the remaining glaze all over the meatloaf muffins so they are well coated.
11. Bake on the top rack for 40 minutes. Place a cookie sheet on the lower rack to catch any drips.
12. Remove the muffins, brush with the reserved glaze, then return to the oven for an additional 10 minutes. Verify the internal temperature reaches 160°F (71°C).
13. Let the muffins rest for 10 minutes before serving.

Ingredients

• 2 lbs ground turkey (85/15 for juicier muffins, 93/7 works too)
• 1/2 cup whole milk
• 2 slices white sandwich bread
• 2 eggs
• 1 teaspoon minced garlic
• 2 teaspoons Worcestershire sauce (total, divided)
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 teaspoons fresh parsley, minced
• 1/2 cup onion, minced
• 1 cup panko breadcrumbs

For the glaze:

• 1 tablespoon apple cider vinegar
• 2 tablespoons brown sugar
• 1/2 cup ketchup
• 1 teaspoon Worcestershire sauce

Equipment & notes

Essential tools: a 12-count muffin pan, a cookie scoop or tablespoon to portion the mixture, and a cookie sheet to place on the lower oven rack to catch drips.

Important: Bake the muffins on the top rack and place a cookie sheet on the lower rack to catch any drips from the glaze or fat.

More recipes you may enjoy