Mini Turkey Meatloaf Muffins

A meatloaf and potatoes muffin on a plate with another behind it as well as green beans.

Mini Turkey Meatloaf Muffins

My mini turkey meatloaf muffins offer a lighter meat and potatoes option for an easy weeknight dinner. Just a little over 30 minutes and a few basic ingredients, and you've got a simple meal the whole family will love!

Course Main Course

Cuisine American

Diet Low Calorie, Low Fat

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 297kcal

Author Jessy Freimann

Equipment

Ingredients

Meatloaf

Cooking spray
1 pound ground turkey
¾ teaspoon garlic powder
¾ teaspoon kosher salt
¼ teaspoon ground black pepper
1 teaspoon Worcestershire sauce
3 Tablespoons tomato ketchup
½ cup Romano or Parmesan cheese
⅓ cup seasoned breadcrumbs
1 large egg
Warm water (optional- this is only necessary if your mixture feels to dry- start with a little if you need it)

Potatoes

2 medium sweet potatoes peeled and sliced thin
2 teaspoons olive oil
½ teaspoon kosher salt
¼ teaspoon ground black pepper
¼ teaspoon garlic powder
¼ teaspoon paprika
¼ teaspoon dried thyme

Instructions

Preheat the oven to 400 degrees and spray a 12 cup non-stick muffin time with cooking spray. Set aside.
In a large bowl, mix all meatloaf ingredients until combined. Be sure you don't over work the meat. If it feels dry add a little warm water. If it feels too wet add a little more bread crumbs.
Divide the meat between each muffin cup and press into the tin to evenly cover it (it should come up right around half way).
Place the potato slices in a large bowl. Drizzle with oil and sprinkle with salt, pepper, garlic powder, paprika and thyme. Toss until each slice is evenly coated.
Place about 4-5 slices onto the tops of the meatloaf in the muffin pan.
Cover and bake for 20 minutes.
Remove the pan from the oven and uncover.
Return the pan to the oven un covered for an additional 6-8 minutes and then turn the broiler onto high without moving the pan. Broil for 2-3 minutes to slightly brown the potatoes. Remove from the oven.
Let them cool for 5 minutes. Use a butter knife to cut around the outside where each meatloaf meets the sides of the muffin tin to keep it from sticking and around the bottom of the meatloaf muffins to carefully remove them from the tin (they do stick a bit so do this carefully). Serve immediately.

Video

Notes

The best way to prevent these from sticking is to use a non-stick muffin pan and spray it well with non-stick cooking spray.

Once all the ingredients are combined, smell the mixture. Although this sounds strange, it should smell flavorful. If it doesn’t, add more of the seasonings. This is especially important because you're using ground turkey, which has a lower fat content than beef and is therefore less flavor.

Be sure to slice the potatoes super thin as if you were slicing them for scalloped potatoes. This will ensure that they cook through. A mandoline is super helpful for this.

I cover these for the first 20 minutes of baking to make sure that the potatoes cook through. Then, I'll remove the foil and bake again before blasting the mini turkey meatloaf muffins under the broiler for 2-3 minutes. I find this gives them the best color!

Cool them for 5 minutes, then use a butter knife to cut around the edge of each muffin and around the bottom to carefully remove each one. They do stick a little, so be careful.

Ingredients to prep ahead- You can wash, peel, and slice the sweet potatoes in advance if you want to get ahead.

Leftovers and storage- As mentioned, these will keep for 3-4 days covered in the fridge. Reheat gently as instructed above — go easy as these will dry out very easily if heated too quickly.

Nutrition