Easy-to-make entrees are rock stars of the kitchen. These single serving Turkey Meatloaf Muffins are flavorful and super simple to make. Seasoned with stuffing mix and herbs, they’re perfection topped with mashed potatoes and a drizzle of gravy.
Turkey Meatloaf Muffins
I’m a proud fan of homestyle meatloaf and thankfully, my boys enjoy it, too. Typically, I make meatloaf with a sweet and tangy tomato topping however, meatloaf has many faces and we do enjoy it in many other ways. Whether it’s grab-n-go barbecue meatloaf sliders, cheese stuffed taco meatloaf or mini free formed barbecue bacon cheddar meatloaves it’s usually met with happy and hungry stares. These turkey meatloaf muffins are a spectacular variation, and feature all of the flavors we associate with turkey in a new way.
Tips and Pointers
- For a time saver, the meatloaf filling can be prepared the day before, covered and chilled, then scooped into the pan just before baking.
- A 4 oz ice cream scoop is the perfect tool to divide the meatloaf evenly into the pan. This ensures even baking.
- Meatloaf filling isn’t like cake batter in that, it will settle as it bakes. If you want the muffins to have a flat top, you’ll need to flatten with a spoon prior to baking.
- Ground chicken in the same amount will work in this recipe.
- See how to make your own turkey gravy here.
- I used a piping bag to top the turkey meatloaf muffins with mashed potatoes. You can use a plastic storage bag with the corner cut off, or frost them like a cupcake. It’s also perfectly fine to drizzle them with gravy and serve mashed potatoes on the side.
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Helpful Kitchen Items:
Turkey Meatloaf Muffins
- 3 Tbsp butter divided
- 1 rib celery diced
- 1 medium sweet onion diced
- 2 cloves garlic minced
- 1 6 oz box chicken or turkey flavored dry stuffing mix
- 1 cup chicken stock
- 2 lbs ground turkey
- 2 large eggs beaten
- 1/2 cup half and half
- 1 Tbsp Worcestershire sauce
- 1 Tbsp chopped fresh sage
- 1 1/2 tsp poultry seasoning
- 1 tsp salt
- 1 tsp lemon pepper
- 1/4 tsp dry thyme
- Preheat the oven to 350°F. Spray a standard 12 cup muffin tin with cooking spray. Set aside.
- In a large skillet, melt 2 Tbsp butter. Add celery and onion cooking until softened around 6 minutes. Add garlic, cooking for 1 minute longer. Set aside to cool slightly.
- Meanwhile, in a large mixing bowl, pour chicken stock over stuffing. Let sit 5 minutes or just until stuffing has softened and liquid is absorbed.
- Add turkey, cooked vegetables, half and half, eggs, Worcestershire sauce, sage, poultry seasoning, salt, lemon pepper and thyme. Mix well.
- Divide evenly between muffin cups using a 4 oz ice cream scoop. Brush tops with remaining melted Tbsp butter.
- Bake for 25-35 minutes or until internal temperature reaches 165°F. Let stand 5 minutes then serve topped with mashed potatoes and gravy.