Mini Meatloaf Muffins

Mini Meatloaf Muffins

Mini Meatloaf Muffins


1 tsp olive oil 

½ yellow onion finely chopped 

1 carrot finely chopped 

1 tsp oregano 

2 cloves garlic 

1.5 ground turkey 

¾ cup ketchup 

1 cup bread crumbs 

1 tsp Italian seasoning 

2 Tbsp Dijon mustard 

1 Tbsp Worcestershire sauce 

1 egg 


  1. Preheat oven to 350 and spray 12-cup muffin tin. 
  2. In a skillet, heat the oil on medium heat.  Add onion, carrot, oregano and garlic and cook 3-5 minutes until onion is clear.   
  3. In a large mixing bowl combine ground turkey, ketchip, bread crumbs, Italian seasoning, Dijon mustard, Worcestershire sauce, and egg.  Mix together and then add onion and carrot mixture.  
  4. Spoon the meat mixture evenly into the muffin tin (filling should be enough to fill each cup to the top).  Bake the mini meatloaves for 30 minutes.   
  5. Let them sit for about 4-5 minutes until serving.  You can refrigerate them for up to 2 days or you can freeze them for up to 3 months. 

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