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.
Easy Turkey Meatloaf Muffins Recipe
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.
How to Make the Best Turkey Meatloaf Muffins
- Ingredients you’ll need to make homemade Turkey Meatloaf Muffins: Ground turkey, stuffing mix, butter, dined onion, celery and garlic, large eggs, half and half, Worcestershire sauce, poultry seasoning, sage, lemon pepper, salt, thyme and chicken stock.
- Kitchen gadgets you’ll need: A large bowl, a skillet, sharp knife and chopping board, measuring cups and spoons, one standard size 12 cup muffin-cupcake pan and a 4 ounce ice cream scoop or similar to divide the mixture.
- You could add fresh chopped sage to the mixture, if desired. Please note that poultry seasoning includes rubbed sage which is quite potent in flavor. You may need to adjust the amount should you choose to go that route.
- Use a turkey flavored stuffing mix that you like most. A brand name such as Stovetop or a private label store brand will work. You could also adapt using chicken flavored stuffing.
- For a time saver, the turkey meatloaf mixture can be prepared the day before then covered and chilled in the refrigerator. Divide and scoop into the pan just before baking.
- A 4 ounce ice cream scoop is the perfect tool to divide the meatloaf evenly into the pan. This ensures even baking. You could also use a 1/3 cup measuring cup to divide the mixture.
- 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.
- You can use ground chicken in the same amount for these mini meatloaf recipe.
- Store leftover baked Turkey Meatloaf Muffins chilled in the refrigerator for up to 3 days. Reheat gently in the microwave in single serving portions.
- When you’re planning leftovers, wait to top with mashed potatoes after they’ve been reheated.
How Do You Serve Turkey Meatloaf Muffins
I found it to be a natural progression for topping these muffins is with a drizzle of gravy and a dollop of mashed potatoes for the frosting. See how to make your own homemade 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 using an icing spatula. It’s also perfectly acceptable to drizzle them with gravy and serve them with Mashed Potatoes on the side.
More Turkey Recipes to Make
Checkout these recipe for more ways to add turkey to the menu:
- See how to make a juicy Oven Roasted Turkey for the holidays.
- Use leftover cooked turkey to make these glorious Turkey Croquettes.
- Make your own Chipotle Turkey Chili at home.
- Cajun 15 Bean Soup with Turkey and Andouille Sausage will warm you up from the inside out.
- Cheesy Kentucky Hot Brown Quiche is a riff on the famous hot brown sandwich.
- Make Ahead Turkey Gravy recipe.
- Turkey Bacon and Spinach Casserole is a fabulous way to use up holiday leftover turkey.
- Turkey Burgers from Two Peas and Their Pods.
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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.