Turkey-Veggie Muffin Meatloafs

Turkey Veggie Muffin Meatloafsturkey_muffin_meatloaf

Turkey meatloaf is one of my all-time favorite comfort foods that can be made lighter with swapping out skinless ground turkey breast and veggies in place of beef.  A a typical meatloaf takes about an hour to bake, but you can cut the cooking time by more than 50% by using a muffin pan instead of a loaf pan.


  • 1 cup finely chopped onion
  • ½ cup finely chopped red or green bell pepper
  • ½ cup finely diced carrot
  • 1 tablespoon minced garlic
  • 10 cremini mushrooms, finely chopped
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/3 cup finely chopped fresh parsley
  • 1/4 cup plus 2 tablespoon ketchup
  • 2 teaspoons Worcestershire sauce
  • 1 cup fine bread crumbs (use 2 slices stale bread)
  • 2 eggs, lightly beaten
  • 1 1/4 pound ground turkey (light meat, no skin)


Preheat oven to 375°F. Lightly spray a muffin pan with cooking spray.

Combine all ingredients in large bowl, saving half of the ketchup and half of the Worcestershire sauce and mix well with your hands being careful not to over mix.  Equally divide the mixture among the muffin cups. Stir the remaining ketchup and Worcestershire sauce together and use to top each meatloaf half-way through cooking.

Bake for 20 minutes.

Let meatloaf stand 5 minutes before serving. Makes six servings (2 loaves per serving).


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