Healthy and good for you too, these naturally gluten free turkey veggie meatloaf muffins are full of vegetables, healthy ground turkey, and delicious flavors. Whether you make them for dinner or meal prep your family will be wanting more!
This is one of those recipes I tested A LOT to make sure I got it absolutely right to share! I wanted to make sure I made these Turkey Veggie Meatloaf Muffins delicious but I also wanted them to be full of whole grains, vegetables, and lean turkey.
I tried adding milk, tried different amount of oats, lots of different vegetables until I found just the right combination of ingredients!
Ground Turkey. I love ground turkey and I know I am not alone when I see how many people visit my other recipes that use ground turkey. Such a great substitute for ground beef! I have found in this recipe that the fat content doesn’t matter too much but I found that a little bit more fat did make these taste and hold together better.
Oats. I wanted to make sure the binding agent in these was wholesome and heathy. Luckily oats were everything I ever wanted. These heart healthy whole grains are the perfect substitute to the typical breadcrumbs. Not only are they 100% whole grain they also make these gluten-free! I tested these with both quick oats and old-fashioned oats, the result? Both worked great! Although I did prefer the quick oats because they blended in more.
The vegetables. I landed on a combination of carrot, celery, and garlic. I tried a number of different veggies and these seemed to groove together very nicely. Mincing the vegetables in the food processor worked really well, so I recommend that if you have one, or a food chopper would probably work just as well. If you don’t have those tools you can certainly chop and mince them by hand but the vegetables just won’t be quite as fine.
Egg. These did need the help of a binding agent, an egg. Adding an egg will keep these meatloafs together for you to enjoy.
Ketchup. So I am not a huge fan of ketchup honestly but I did feel like these mini meatloafs needed it. So at my house to try to keep it clean by getting sugar-free or naturally sweetened ketchup and I recommend this approach but ultimately use what is easiest for you. In a perfect world I would always make homemade ketchup but I rarely have time to do that these days.
Seasonings. I just simply added and little salt and onion powder to these, not overly complicated and seasonings I am pretty sure everybody has!
These muffins aren’t overly complicated, one of the things that makes them great. You basically mix the ingredients together put them in a muffin tin and bake.
Start by preheating the oven to 375º F. Line muffin tin with silicone muffin liners or lightly grease the muffin tin. So if you check out any of my other muffin recipes like my Double Batch Spinach Sausage Egg Muffins you’ll know I am a huge fan of my silicone muffin liners. I find that it helps keep these muffins consistent and the clean up is so easy!!
To prepare the vegetables add carrot, celery, and garlic to a food processor, pulse until minced into little pieces, it shouldn’t take longer than about 10 seconds. Alternately use a food chopper or mince by hand. If you are mincing by hand try to get the veggies as fine as you can.
Add the minced vegetables, oats, egg, 2 tablespoons of ketchup, salt, onion powder to a large bowl. Add ground turkey to the bowl and gently mix with either a large spoon or your hands until everything is just combined and sticking together. If you over mix the meatloaf mixture it will result in a dense meatloaf and no one wants that!
Divide the meatloaf mixture between the muffin tin.
Squirt a little amount of ketchup on the top of each meatloaf muffin, use the back of a spoon to spread out to form an even layer of ketchup on top.
Transfer to the oven and bake 22-25 minutes until fully cooked. Serve immediately or store in an airtight container in the refrigerator. These do make a great meal prep option!
TIPS & TRICKS
• Like most meatloafs these keep in the fridge and freezer well
- 20 oz ground turkey
- 1/2 cup quick or old fashioned oats
- 1 carrot
- 1 stalk celery
- 2 cloves garlic
- 1 egg
- 2 tablespoons ketchup* + additional for topping
- 1/2 teaspoon salt
- 1/2 teaspoon onion powder
- Preheat oven to 375º F. Line muffin tin with silicone muffin liners or lightly grease the muffin tin.
- Add carrot, celery, and garlic to a food processor, pulse until minced into little pieces, it shouldn't take long about 10 seconds. Alternately use a food chopper or mince by hand.
- Add minced vegetables, oats, egg, 2 tablespoons of ketchup, salt, onion powder to a large bowl. Add ground turkey to the bowl and gently mix with either a large spoon or your hands until everything is just combined and sticking together. If you over mix the meatloaf mixture it will result in a dense meatloaf.
- Divide mixture between the muffin cavities, each cavity should be about full.
- Squirt a little amount of ketchup on the top of each meatloaf muffin, use the back of a spoon to spread out to form an even layer of ketchup on top.
- Transfer to the oven and bake 22-25 minutes until fully cooked. Serve immediately or store in an airtight container in the refrigerator.
*I use sugar-free ketchup, if you want to keep this recipe 'clean' I recommend a ketchup without sugar or that uses natural sweetness such as honey instead
Nutritional data is automated, final nutritional information will depend on ingredients used and any changes made.
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Nutrition Information:Yield: 6 Serving Size: 2 muffins
Amount Per Serving: Calories: 214 Total Fat: 9g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 96mg Sodium: 319mg Carbohydrates: 12g Fiber: 2g Sugar: 2g Protein: 22g