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Turkey Meatloaf Muffins are juicy mini meatloaves made with ground turkey and oats, topped with marinara and melted mozzarella. Ready in 30 minutes!
These Turkey Meatloaf Muffins take everything you love about classic meatloaf and shrink it down into perfectly portioned, individual servings that cook in a fraction of the time. Ground turkey gets mixed with oats, onion, and parsley, baked in a muffin tin, then topped with marinara sauce and melted mozzarella for an Italian-inspired twist on a comfort food classic.
This recipe has been a staple in my house since I first shared it years ago, and it’s one of the easiest ways to get a wholesome, kid-approved dinner on the table on a busy weeknight. No loaf pan, no hour-long bake time, and no slicing required.
Erin’s Notes
- Ready in 30 minutes. Baking the turkey mixture in a muffin tin instead of a loaf pan cuts the cook time way down compared to traditional meatloaf.
- Built-in portion control. Each muffin is already perfectly sized, which makes these great for meal prep, lunchboxes, or freezer stashes.
- Kid-friendly. The marinara and melted mozzarella topping gives these an Italian, almost pizza-like flavor that picky eaters tend to love.
- Simple, pantry-friendly ingredients. Ground turkey, oats, and a handful of seasonings are all you need to get started.
Ingredients You’ll Need
Just a quick look at what you’ll need and why – the full ingredient list with exact amounts is in the recipe card below
- Ground Turkey: I recommend a lean ground turkey (93% lean). If you only have ground turkey breast on hand, it can turn out a little dry since it has almost no fat content.
- Rolled Oats: These act as the binder in place of breadcrumbs, helping the muffins hold their shape without turning the texture rubbery. Use certified gluten-free oats if needed.
- Onion: Finely chopped and mixed in raw. Dice it small so it cooks through fully during baking.
- Egg: Helps bind everything together along with the oats.
- Cumin & Italian Seasoning: This combination gives the muffins a little warmth from the cumin balanced by classic Italian herbs.
- Marinara Sauce: Spooned into a small indentation on top before baking, which keeps it from sliding off.
- Mozzarella Cheese: Added in the last few minutes of baking so it melts without overcooking the turkey.
Turkey Meatloaf Muffins
Ingredients
Turkey Meatloaf Muffins
- 1 pound lean ground turkey
- 1/2 cup rolled oats
- 1/2 cup onion, finely chopped
- 2 Tablespoons fresh parsley, chopped
- 1 large egg
- 1 teaspoon cumin
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
Topping
- 3/4 cup marinara sauce
- 3/4 cup Mozzarella cheese
Instructions
- Preheat oven to 375º F. Prepare a 12 cup muffin tin with non stick spray, or liners.
- Mix all of the ingredients for the turkey meatloaf muffins together in a large bowl.1 pound lean ground turkey, 1/2 cup rolled oats, 1/2 cup onion, 2 Tablespoons fresh parsley, 1 large egg, 1 teaspoon cumin, 1 teaspoon Italian seasoning, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon garlic powder
- Scoop about 1/4 cup of the meat mixture into each muffin cup.
- Using your fingers or the back of a spoon put a small indentation into the top of each muffin cup.
- Put 1 Tablespoon of marinara sauce into each indentation.3/4 cup marinara sauce
- Bake for 25 minutes or until the muffin cups are cooked through. You want the internal temperature to be 165º F.
- Top each muffin cup with abut 1 Tablespoon of cheese.3/4 cup Mozzarella cheese
- Return to the oven, and bake until the cheese is melted.
- Serve warm.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How To Make Turkey Meatloaf Muffins
- Prep: Preheat the oven and prepare a muffin pan. You can either spray or grease well or you can use paper liners.
- Mix Muffin Cups. Mix the ground turkey, oats, onion, parsley, egg, and seasonings together in a large bowl until just combined.
- Fill. Scoop about 1/4 cup of the mixture into each muffin cup, then use your fingers or the back of a spoon to make a small indentation in the top of each one. Spoon marinara sauce into each indentation.
- Cook. Bake for 25 minutes, or until the internal temperature reaches 165°F.
- Cheese. Top each muffin with mozzarella cheese and return to the oven just until the cheese is melted.
- Serve. Remove from the oven and use a knife to cut around the edges and remove from the pan. Serve warm.
Recipe Tips & Tricks
- Don’t overmix. Combine the ingredients just until they come together. Overworking the mixture can make the muffins dense and tough instead of tender.
- Use a meat thermometer. The most reliable way to know your muffins are done is to check that the internal temperature has reached 165°F, since the cook time can vary slightly by oven.
- Watch the fat content of your turkey. 93% lean ground turkey gives you the best balance of flavor and moisture. Anything leaner, like 99% fat-free, tends to bake up dry.
- Line the tin if you’re worried about sticking. A non-stick spray works well, but silicone muffin liners make cleanup even easier since the marinara can bubble over slightly.
Recipe Variations
- Add Quinoa: Stir 3/4 cup of cooked quinoa into the turkey mixture along with the oats. This was actually the original version of this recipe, and it adds a little extra texture and a boost of protein if you have cooked quinoa on hand.
- Swap the Topping: Ketchup or barbecue sauce in place of the marinara and mozzarella would give these a more traditional, classic meatloaf flavor.
- Add Veggies: Finely diced bell pepper or shredded carrot could be mixed in with the onion for extra veggies, though you may want to add a touch more oats to absorb the additional moisture.
Serving Suggestions
These muffins pair well with classic meatloaf sides. A few of my favorites:
- Mashed potatoes
- Roasted carrots or green beans
- A simple side salad
- Garlic bread, to soak up the extra marinara sauce
Storage & Make Ahead
- To Store: Keep leftover muffins in an airtight container in the refrigerator for up to 3-4 days.
- To Freeze: Freeze fully cooled, cooked muffins in an airtight container or freezer bag for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Make-Ahead: The turkey mixture can be assembled up to 24 hours in advance. Cover and refrigerate, then portion into the muffin tin and bake when ready.
- To Reheat: Warm in the microwave, or in a 350°F oven for about 10 minutes, until heated through.
Turkey meatloaf can turn out mushy if the mixture has too much moisture or not enough binder. Make sure you’re using the oats called for in this recipe, and avoid adding extra wet ingredients without also adding a bit more oats to balance it out.
Yes, you can shape this mixture into a traditional loaf on a lined baking sheet, though the bake time will be longer – closer to 45-50 minutes – since a full loaf takes longer to cook through than individual portions.
Yes, you can roll the mixture into meatballs and bake them on a parchment-lined sheet instead of a muffin tin. The cook time should stay about the same, but check the internal temperature to be sure.
Hi there. The current Food on Friday on Carole’s Chatter is all about meatloaf. I do hope you link this nice one in. This is the link . Please do pop back to check out some of the other links. Have a great week.
Very happy to have found your site. This recipe looks absolutely delicious! A creative twist on meatballs, I love it! They would make a great party appetizer if baked in mini muffin tins. Yum!
I would love for you to come enter this fabulous recipe into Thank Goodness It’s Quinoa, a bi-weekly link party celebrating all things quinoa. I know our readers would adore this recipe!
http://www.queenofquinoa.me/2013/02/thank-goodness-its-quinoa-tgiq-3/
Happy Friday!!
do you know how many calories are in these? They look delicious!!
I calculated about 120 calories per muffin (using 93% lean ground turkey). Hope you enjoy!