High Protein Turkey Meatloaf Muffins
- Cook Time: 40 minutes
- Total Time: 40 minutes
- Diet: High Protein, Low-Carb, Keto
Ingredients
Scale
- 2 lbs Lean Ground Turkey (93% lean is recommended)
- 2 Large Eggs, lightly beaten
- 3/4 cup Panko breadcrumbs (or almond flour for low-carb)
- 1/2 cup Finely chopped yellow onion
- 1/2 cup Finely chopped red bell pepper
- 2 cloves Garlic, minced
- 1/4 cup Low-sugar ketchup (plus extra for topping)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dried oregano
- 1/2 teaspoon Salt
- 1/2 teaspoon Black pepper
- Optional: Fresh parsley for garnish
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a standard 12-cup muffin tin with non-stick cooking spray or a small amount of olive oil to ensure the muffins release easily after baking.
- In a small skillet over medium heat, sauté the chopped onions and bell peppers with a tiny splash of oil for about 3-5 minutes until softened. Add the minced garlic during the last minute of cooking. Let the mixture cool slightly. This step ensures the vegetables are tender and sweet inside the meatloaf.
- In a large mixing bowl, combine the lean ground turkey, beaten eggs, breadcrumbs, sautéed vegetables, ketchup, Worcestershire sauce, oregano, salt, and pepper. Use your hands or a large spoon to mix everything together until just combined. Be careful not to overwork the meat, as this can make the muffins tough.
- Divide the turkey mixture evenly among the 12 muffin cups. Press the mixture down gently to smooth the tops. If desired, spread an additional teaspoon of ketchup or BBQ sauce over the top of each muffin for extra flavor and moisture.
- Place the muffin tin in the center rack of the oven and bake for 20 to 25 minutes. The muffins are done when the internal temperature reaches 165°F (74°C) on a meat thermometer. Let them rest in the tin for 5 minutes before removing them to allow the juices to redistribute.