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Easy Meal Prep Turkey Meatloaf Muffins

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Juicy, flavorful turkey meatloaf muffins that are perfect for meal prep. Portion-controlled, easy to make, and reheat beautifully for a delicious lunch all week long.

Ingredients

Scale
  • 2 pounds ground turkey (93/7)
  • 1 cup panko breadcrumbs
  • ½ cup milk (any kind)
  • 1 medium yellow onion, grated
  • 3 cloves garlic, minced
  • 2 large eggs, lightly beaten
  • ¼ cup ketchup, plus extra for topping
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper, freshly ground
  • 2 tablespoons olive oil
  • ¼ cup fresh parsley, chopped (optional for garnish)
  • For the glaze (optional):
  • ⅓ cup ketchup
  • 2 tablespoons brown sugar, packed
  • 1 teaspoon apple cider vinegar

Instructions

  1. Preheat your oven to 375°F (190°C). Give it a full 15 minutes to come to temperature.
  2. Make the panade: In your large mixing bowl, combine the panko breadcrumbs and milk. Stir gently and let it sit for 5 minutes until the breadcrumbs absorb the milk and form a paste.
  3. Grate the onion: Using the large holes of a box grater, grate the onion directly over a small bowl. Do not drain the juice.
  4. Mix the wet ingredients: To the panade, add the grated onion (with its juice), minced garlic, beaten eggs, ketchup, Worcestershire sauce, Dijon mustard, and olive oil. Stir until well combined.
  5. Add the seasonings: Sprinkle in the oregano, smoked paprika, salt, and pepper. Stir again.
  6. Add the turkey: Crumble the ground turkey into the bowl. Using clean hands, gently fold the mixture together until just combined. Do not overmix.
  7. Portion the mixture: Lightly spray a 12-cup muffin tin with non-stick spray. Divide the mixture evenly among the 12 cups, filling each to the top. Press each portion down gently to eliminate air pockets.
  8. Make the glaze (if using): In a small bowl, whisk together the ketchup, brown sugar, and apple cider vinegar. Spoon about a teaspoon over each muffin and spread gently.
  9. Bake: Place the muffin tin on the middle rack and bake for 20-22 minutes, until the internal temperature reaches 165°F (74°C) in the center of a muffin.
  10. Rest: Remove from the oven and let them sit in the pan for 5 minutes.
  11. Transfer and cool: Run a knife around the edges of each muffin and gently lift them out onto a cooling rack. Let them cool completely before storing.

Notes

Don’t skip the panade—it keeps the turkey moist. Grate the onion instead of dicing for better moisture distribution. Use your hands to mix gently and avoid overmixing. Let the muffins rest for 5 minutes after baking for easier removal. These taste even better on day two as flavors meld. Double the batch and freeze half for up to 3 months.

Nutrition

Keywords: turkey meatloaf muffins, meal prep, healthy lunch, ground turkey recipe, easy dinner, portion control, freezer friendly

Find it online: https://lucastable.com/easy-meal-prep-turkey-meatloaf-muffins-a-perfect-lunch-idea/