Real talk: I hate meatloaf. I’m not sure why because I love meatballs and this is essentially the same thing, just…in loaf form. I’m not hating on things in loaf form though, because I love bread! My husband was practically gagging when I told him I was making this recipe for dinner, but to his surprise (and mine too!) he really ended up liking these.
That’s why I called them Mini Turkey Muffins! Anyways, these little guys are super simple to make and difficult to screw up (I’m not Betty Crocker, so I look for simplicity in recipes). Also, they’re versatile. You can substitute ground beef if you want, hide veggies in here, change up the spices…pretty much make it your own.
I kept it pretty simple for the first time making these, but will probably switch it up a little the next time I make them. Variety is the spice of life…or something.
Without further ado – here’s the recipe!
- 20 oz lean ground turkey (I suggest lean over extra lean, because they’ll be too dry otherwise)
- 2 eggs, beaten
- 1/3 cup breadcrumbs
- ½ tbsp. onion powder (or 1/3 cup diced onions sautéed in olive oil)
- ½ tsp. garlic powder
- ½ tsp. parsley flakes
- ½ tsp. salt
- ¼ tsp. black pepper
- 1 tsp. Worcestershire sauce
- 4 tbsp. BBQ sauce, divided (you can also use ketchup, or a combination of the two)
- Preheat the oven to 350F.
- Spray a muffin tin with non-stick cooking spray. You can also use the foil baking cups – don’t use paper, it’ll be too messy!
- In a large bowl, combine all ingredients except for 2 tbsp. of BBQ sauce. Mix until well blended.
- Scoop 1/3 cup of the mixture into the muffin tins. I used my 1/3 cup measuring cup to help me with this and it worked out great. You’ll get about 8 muffins.
- Brush the muffins with the remaining BBQ sauce.
- Bake for 30 minutes, and let stand 5 minutes prior to removing. If you sprayed your pan well enough, it should just take a little wiggle to get them out!