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Easy Freezer-Friendly Turkey Meatloaf Muffins: Best Make-Ahead Meal

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These turkey meatloaf muffins are perfectly portioned, cook in half the time of a traditional meatloaf, and freeze beautifully. Made with simple ingredients and a secret grated zucchini for moisture, they’re a healthy, make-ahead meal that the whole family will love.

Ingredients

Scale
  • 2 pounds ground turkey (93/7 lean-to-fat ratio)
  • 1 cup plain breadcrumbs (Panko preferred)
  • 1/2 cup milk (whole milk or any milk)
  • 1 large egg, lightly beaten
  • 1 small zucchini, grated and squeezed dry (about 1/2 cup after squeezing)
  • 1/2 cup yellow onion, finely grated
  • 3 cloves garlic, minced
  • 1/4 cup ketchup
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika (optional)
  • 1/3 cup ketchup (for glaze)
  • 1 tablespoon brown sugar, packed (for glaze)
  • 1 teaspoon yellow mustard (for glaze)
  • 1/2 teaspoon Worcestershire sauce (for glaze)

Instructions

  1. Preheat your oven to 375°F (190°C). Position the rack in the middle of the oven. Spray your muffin tin generously with non-stick cooking spray, or grease it with a little oil.
  2. Soak the breadcrumbs in milk. In a small bowl, combine the breadcrumbs and milk. Let them sit for 5 minutes while you prep the other ingredients.
  3. Grate and squeeze the zucchini. Using the large holes of a box grater, grate the zucchini. Place the shreds in the center of a clean kitchen towel, gather the corners, and twist firmly to squeeze out as much liquid as possible. Set aside.
  4. Grate the onion. Use the fine side of your grater or a microplane to grate the onion right into the large mixing bowl.
  5. Combine the wet ingredients. To the grated onion in the bowl, add the beaten egg, ketchup, Worcestershire sauce, balsamic vinegar, and the soaked breadcrumb mixture. Stir until combined. Add the minced garlic, salt, pepper, oregano, and smoked paprika if using. Mix again.
  6. Add the turkey and zucchini. Add the ground turkey and the squeezed zucchini to the bowl. Using your hands, gently fold and squeeze the mixture until everything is just combined. Do not overmix.
  7. Portion the mixture. Using a cookie scoop or your hands, divide the mixture evenly among the 12 muffin cups. Each cup should be filled to the top but not overflowing.
  8. Make the glaze. In a small bowl, whisk together the ketchup, brown sugar, mustard, and Worcestershire sauce until smooth. Spoon about 1 teaspoon of glaze over each muffin and spread it gently to cover the top.
  9. Bake for 20-25 minutes. Place the muffin tin in the preheated oven and bake until the internal temperature reaches 165°F (74°C) on an instant-read thermometer.
  10. Rest for 5 minutes. Remove the muffin tin from the oven and let it sit on a cooling rack for 5 minutes. After 5 minutes, run a butter knife around the edges of each muffin to loosen them, then lift them out carefully.
  11. Serve or cool for freezing. If serving immediately, transfer the muffins to a plate and enjoy. If freezing, let them cool completely on the rack before packaging.

Notes

Don’t overmix the meat to avoid dense muffins. Use an instant-read thermometer to ensure internal temperature reaches 165°F. Let muffins rest for 5 minutes before serving. For make-ahead, assemble the mixture the night before and refrigerate. Bake one batch at a time in the center of the oven for even cooking.

Nutrition

Keywords: turkey meatloaf muffins, freezer-friendly, make-ahead meal, healthy meatloaf, meal prep, ground turkey recipe, easy dinner

Find it online: https://grubella.com/easy-freezer-friendly-turkey-meatloaf-muffins-best-make-ahead-meal/