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Wholesome Mini Turkey Meatloaf Muffins: Best Lunchbox Recipe

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These mini turkey meatloaf muffins are a healthier, portable twist on classic comfort food. Made with ground turkey, grated veggies, and a sweet-tangy glaze, they’re perfect for lunchboxes, meal prep, or a quick weeknight dinner.

Ingredients

Scale
  • 1 pound ground turkey (93% lean)
  • 1/2 cup breadcrumbs (plain or panko)
  • 1 large egg, lightly beaten
  • 1/2 cup finely grated carrot (about 1 medium carrot)
  • 1/4 cup finely grated onion
  • 2 cloves garlic, minced
  • 1/4 cup milk (any kind; 2% or unsweetened almond milk)
  • 2 tablespoons ketchup (plus more for topping)
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme (or 1 tablespoon fresh, chopped)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil
  • For the glaze:
  • 3 tablespoons ketchup
  • 1 tablespoon brown sugar (or honey)
  • 1 teaspoon apple cider vinegar

Instructions

  1. Preheat your oven to 375°F (190°C). Generously grease a 12-cup muffin tin with cooking spray or butter.
  2. Sauté the aromatics: Heat 1 tablespoon olive oil in a small skillet over medium heat. Add the grated onion and carrot, and cook for 3-4 minutes until softened and fragrant. Add the minced garlic and cook for 30 seconds more. Let this cool for a few minutes.
  3. Mix the wet ingredients: In a large bowl, whisk together the egg, milk, 2 tablespoons ketchup, and Worcestershire sauce until smooth.
  4. Add the dry ingredients: Stir in the breadcrumbs, thyme, salt, and pepper. Let this sit for 2 minutes so the breadcrumbs can absorb the liquid.
  5. Add the turkey and veggies: Add the ground turkey and the cooled sautéed veggies. Use your hands or a wooden spoon to mix gently until just combined. Do not overmix.
  6. Fill the muffin tin: Divide the mixture evenly among the 12 cups. Press the mixture down gently but don’t pack it too tight.
  7. Make the glaze: In a small bowl, whisk together 3 tablespoons ketchup, 1 tablespoon brown sugar, and 1 teaspoon apple cider vinegar. Brush a thin layer over each meatloaf muffin.
  8. Bake: Place the muffin tin on the middle rack and bake for 18-22 minutes, until the internal temperature reaches 165°F (74°C). Let them rest in the tin for 5 minutes.
  9. Remove and serve: Run a knife around the edges of each muffin and lift them out gently.

Notes

Don’t overmix the meat mixture to avoid dense meatloaf. Use a thermometer to ensure internal temperature reaches 165°F. Let the muffins rest in the pan for 5 minutes after baking for easier removal. For lunchboxes, let them cool completely before packing to prevent sogginess. Double the glaze for a thicker, caramelized top.

Nutrition

Keywords: turkey meatloaf muffins, mini meatloaf, lunchbox recipe, healthy meatloaf, kid-friendly dinner, meal prep, ground turkey recipe

Find it online: https://bitesienna.com/wholesome-mini-turkey-meatloaf-muffins-best-lunchbox-recipe/