Meatloaf muffins are a perfect meal for a weekday dinner or a make-ahead meal to pack in lunches through out the week. They're easy to make and don't require confusing ingredients. You can use ground beef — I used ground turkey to lighten up the typical recipe.
This recipe is ideal for anybody that's looking for a healthy meal or snack that's high in protein and low in carbs. I've made this while on Weight Watchers, but this recipe is great for people that follow other diets like Whole30, and even Keto, though you'll need to make some minor adjustments, which I've laid out below.
For me, Im really trying hard to embrace this freestyle lifestyle, it is hard when you don't eat many of the zero WW point foods, but I'm trying to create recipes that will help me. These turkey meatloaf muffins are so easy to whip up and one muffin is zero smart points and up to 4 is only 1 SP. These are great for me to have on a day I know I want to make one of my meals higher in points. They freeze well and are great to take to work for lunch.
Why You Should Try These Turkey Meatloaf Muffins
- Turkey has a much lower cholesterol count than other protein types. It's flavor lends well to the bell peppers, onions and carrots as well. This makes it a health conscious recipe that is also filling and tasty for the whole family.
- The shape and size of this meatloaf recipe makes the makes it a great options for kids as well as adults. It's a healthy way to introduce protein and veggies into their diet as well as yours.
- This muffin tin meatloaf recipe is also low-carb, making it a great choice to fit into a diet focused on limiting carb intake.
Meatloaf Muffins Overview
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Servings: 10
- WW Points: 0SP blue & purple, 1SP green/2PP
Ingredients
- 1 lb fat free ground turkey (weighed raw)
- ½ cup diced peppers
- ½ cup diced red onion
- 2 garlic cloves (diced)
- â…“ cup grated carrots
- 1 heaping cup diced zucchini
- ½ cup panko crumbs (I use PC, a Canadian brand, ½ cup= 3SP)
- 1 egg
- 1 Tbsp Worcestershire sauce
- 2 teaspoon Italian seasoning
- 1 teaspoon thyme
- Dash of salt & pepper
How to Cook These Delicious Meatloaf Muffins (Step-by-Step)
- Preheat oven to 350F and spray a 12 hole regular muffin tin with some cooking spray
- In a large bowl mix your turkey with all other ingredients, veggies, egg, panko, seasonings and mix well.
- Place into 10 of your muffin cups and slightly push down on them.
- Bake in oven for approx 40 minutes and serve.
- Meatloaf muffins will store in the fridge for a few days and do freeze well.
Variations and Substitutions
- If you are looking for a gluten-free option of these muffins, simply replace the panko breadcrumbs with a gluten-free version. Also, some Worcestershire sauce contains gluten so keep an eye out for that.
- Adding corn and mushrooms are another great way to get more flavor and ingredients into these muffins. Frozen corn that is thawed out or corn fresh off of the ear works. And roasted mushrooms will be the way to go when adding them into the mixture. Do note that corn increases carbohydrates within the recipe.
- Add celery in the same amount as the carrot to really put forward the turkey's poultry flavor. This creates a mirepoix in the muffin which overall generates more flavor in the cooking process.
- If turkey is not your favorite protein type, then lean ground beef will do. The nutrition information will change for the recipe, as beef will generally have a higher cholesterol count.
- Adding cheese would also add more flavor to your muffins. Shredded Monterey jack or gouda is what I would pair with turkey.
- To make these Keto friendly, I would substitute the breadcrumbs almond flour or flaxseed meal and skip the ketchup unless it's sugar free.
Tips and Tricks For Making Turkey Meatloaf Muffins
- If your turkey is in the freezer, pull it out a day ahead and let it thaw in the refrigerator until completely thawed. This will make it easier to work with and cook with.
- Some great condiments for these muffins include ketchup, turkey gravy or a mushroom sauce. Serve them over mashed potatoes for a hearty meal.
- Make your bread crumbs fresh from old bread in order to avoid waste in your kitchen and use up what you have. Simply bake the bread off, let it cool and pulse it in a food processor. This will then help be a binder in your meatloaf recipe.
Delicious and Healthy Meatloaf Muffins
Ingredients
- 1 lb fat free ground turkey weighed raw
- ½ cup diced peppers
- ½ cup diced red onion
- 2 garlic cloves diced
- â…“ cup grated carrots
- 1 heaping cup diced zucchini
- ½ cup panko crumbs I use PC, a Canadian brand, ½ cup= 3SP
- 1 egg
- 1 tablespoon worcestershire sauce
- 2 teaspoon italian seasoning
- 1 teaspoon thyme
- Dash of salt & pepper
Instructions
- Preheat oven to 350F and spray a 12 hole regular muffin tin with some cooking spray
- In a large bowl mix your turkey with all other ingredients, veggies, egg, panko, seasonings and mix well.
- Place into 10 of your muffin cups and slightly push down on them.
- Bake in oven for approx 40 minutes and serve.
- Meatloaf muffins will store in the fridge for a few days and do freeze well.
Notes
SP green- 1 each, using WW recipe builder
Points Plus- 2 each using PP calculator
Nutritional info- Calories 78...Fat 1.4g...Sat fat 0.2g..Carbs 4.5g...Fiber 0.5g..Sugar 1.1g..Protein 12g using My Fitness Pal, if you enter these numbers into your WW calculator you will get a point value for 1 because this is based on all ingredients but we know on freestyle most of these ingredients are zero foods
Gail Richler
When I calculate the freestyle points on my app for ten servings , it comes out to 1 point per serving because of the panko . How do you get zero freestyle points for one?
Drizzle
HI Gail, your panko is maybe a different brand? Mine is 3SP for the 1/2 cup as stated in my post, the only other point is from the Worchestshire
Margie
WOW, these look delicious! Yum! ??
Mary Beth
I want to make a batch of these this weekend to enjoy for lunch next week. But I'm not sure how big a "regular" size muffin is. Not "mini muffin" size, right? More like cupcake size maybe?
Drizzle
Hi Mary, a regular 12 hole muffin tin, no not mini
Darlene
I am just baking these right now, can’t wait to try them. I can never find fat free turkey, it’s always about 92%. Where do you get yours? I live in Alberta so if you get it at the major grocery stores I should be able to find it.
Drizzle
HI Darlene, I go to a local butcher and sometimes I'll just get grocery store turkey which is about 95%, I'm in Ontario, I don't stress if it's not 99% I just go with it 🙂 I hope you enjoy them
Darlene
They turned out really good. I LOVE your turkey burgers with the salsa and I think I am going to try and make those in muffin tins. Thanks for all your recipes, I make lots of them.
Drizzle
You are very welcome, I'm so glad your enjoying all the recipes
Sharron
I get mine at Wal-Mart, in the U.S. , 99% Fat free. I also use this recipe in a similar way and make turkey meatballs. In pasta sauce, teriyaki, BBQ sauce. So versatile. I'll definitely try the mini meatloaves!!!! Yum!!
Drizzle
Thanks for the tips Sharron 🙂
Denise briese
Made these for me to have with my salad this week for lunch the only thing I did different I followed the recipe exactly was I added a swipe of canned tomato paste per muffin and made a nice Brown topping and made a nice flavor
Drizzle
Thanks for sharing Denise, hope you enjoyed them 🙂
Mary
I am new to WW and I only have 80% lean ground beef on hand (I will be getting ground chicken and turkey tomorrow). I cooked it and after draining I rinsed the fat off. How do I calculate this into this recipe?
Diane
Trader Joe’s has a 96% fat free ground beef
4 oz is 2 points
Denise
I made these today to have for lunch and to put in the freezer. Delicious! Thanks for another great recipe! I have yet to try one of your recipes that I didn't love.
Drizzle
That is so great to hear, thanks Denise 🙂
Ruby
These were tasty and family approved. Next time I will make a double or triple batch and freeze a bunch after cooking them.
Drizzle
So glad to hear that 🙂
Melissa
I made these tonight and GAME CHANGER! We (the whole family) loved them. I almost want to make another 10 for the next few lunches. Super moist and full of flavour!
Thank you
Drizzle
Hi Melissa, I am so glad the whole family enjoyed them 🙂
Tamara
These were delicious! Great flavour and super moist! Thanks for the recipe!
Drizzle
You are very welcome, so glad you enjoyed them 🙂
Sue Harrell
Can you make this recipe into a loaf instead of muffin size ?
Drizzle
Yes I think the loaf will work as well, I'd increase the baking time
Lori
Wondering if you could substitute lean ground chicken?
Drizzle
Yes absolutely 🙂
Liz
I stuffed this mixture into peppers that I cut in half and made stuffed peppers. I poured an 8 oz can of tomato sauce over it and baked at 400 for about an hour. I made a few adjustments for my own personal taste and it came out very good!
Drizzle
That sounds awesome Liz, thanks for sharing 🙂
Shirley
These are excellent. Have tried with extra lean ground chicken. Next will try with 1/2 extra lean ground beef and 1/2 extra lean ground pork.Will calculate the extra WW points. I have omitted the thyme spice not a favourite of mine. I also bake them in parchment large baking cups. Thanks for the awesome recipe.
Drizzle
Thanks for the tips Shirley 🙂 so glad you enjoy them
Valerie
You are my favorite!!
Drizzle
Thank you 🙂
Michelle
Tried this recipe for the first time. Although I sprayed the pan beforehand, the muffins stuck and we're very difficult to remove. Large portions stuck to the pan. Although I packed the mixture in the cups, it didn't really stay together. The taste is good, though!
Drizzle
Sorry to hear that Michelle, I did not have an issue with mine, I guess all pans are different
Jocelyn
These are so good! Thanks so much!
Drizzle
You are very welcome, so glad you enjoyed them 🙂