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Best Easy Mini Turkey Meatloaf Muffins for Freezer Meals

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These mini turkey meatloaf muffins are moist, tender, and packed with hidden veggies. Perfect for freezer meals, they come together in under 30 minutes of active prep and reheat beautifully for busy weeknights.

Ingredients

Scale
  • 1.5 lbs (680g) ground turkey, 93/7 lean
  • 1 cup (100g) rolled oats, old-fashioned
  • 1 large egg
  • 1/2 cup (120ml) milk, any kind
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 medium carrot, finely grated
  • 1/2 medium zucchini, finely grated and squeezed dry
  • 1/4 cup (60ml) ketchup
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • For the glaze:
  • 1/4 cup (60ml) ketchup
  • 2 tablespoons packed brown sugar
  • 1 teaspoon apple cider vinegar

Instructions

  1. Preheat your oven to 375°F (190°C). Spray a 12-cup muffin tin generously with non-stick cooking spray.
  2. Prepare your vegetables: Finely dice the onion and mince the garlic. Grate the carrot and zucchini using a box grater or food processor. Place the grated zucchini in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible.
  3. Sweat the onions (optional but recommended): In a small skillet over medium heat, add a splash of olive oil and cook the diced onion for 3-4 minutes until translucent. Add the minced garlic and cook for another 30 seconds until fragrant. Let cool slightly.
  4. Mix the dry ingredients: In a large mixing bowl, combine the rolled oats, dried oregano, garlic powder, salt, and black pepper. Stir to combine.
  5. Add the wet ingredients: To the same bowl, add the ground turkey, egg, milk, ketchup, Worcestershire sauce, the sautéed onion and garlic (or raw if skipped), and the grated carrot and squeezed-dry zucchini.
  6. Mix gently: Use your hands or a spatula to mix everything together until just combined. Do not overmix.
  7. Fill the muffin cups: Divide the mixture evenly among the 12 muffin cups. Each cup should be filled to the top, slightly mounded.
  8. Make the glaze: In a small bowl, whisk together the ketchup, brown sugar, and apple cider vinegar until smooth.
  9. Glaze the tops: Using a pastry brush or the back of a spoon, spread a thin layer of the glaze over the top of each muffin.
  10. Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the internal temperature reaches 165°F (74°C) when measured with an instant-read thermometer.
  11. Rest: Remove from the oven and let the muffins cool in the tin for 5 minutes. Then, transfer them to a cooling rack to cool completely if freezing, or serve warm.

Notes

Don’t skip squeezing the zucchini—it prevents soggy muffins. Use an instant-read thermometer to ensure the internal temperature reaches 165°F (74°C). Let the muffins rest in the pan for 5 minutes before removing. The mixture will feel wet; let it sit for 5 minutes so the oats can absorb liquid if needed. For freezing, flash freeze on a baking sheet, then transfer to a freezer-safe bag for up to 3 months.

Nutrition

Keywords: turkey meatloaf muffins, mini meatloaf, freezer meals, healthy meatloaf, turkey muffins, meal prep, easy dinner

Find it online: https://siennaspoon.com/best-easy-mini-turkey-meatloaf-muffins-for-freezer-meals/