Ever wondered how to combine holiday flavors in a convenient, weeknight-friendly package? Turkey stuffing meatloaf muffins are the answer you’ve been searching for! These delicious single-serving delights combine the savory goodness of traditional meatloaf with the nostalgic flavor of thanksgiving stuffing, all in a perfectly portioned muffin tin. According to recent cooking trends, portion-controlled comfort foods have seen a 35% increase in popularity, making these turkey stuffing meatloaf muffins both trendy and practical for today’s busy families.
Ingredients List
- 1 pound lean ground turkey (93% lean recommended)
- 1 cup prepared stuffing mix (herb-flavored works best)
- 1/2 cup finely diced yellow onion
- 1/2 cup finely diced celery
- 1/4 cup finely diced carrots
- 2 cloves garlic, minced
- 1 large egg, beaten
- 3 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/3 cup low-sodium chicken broth
- Optional glaze: 2 tablespoons ketchup mixed with 1 tablespoon brown sugar and 1 teaspoon apple cider vinegar
Substitution tip: For a lighter version, use ground chicken breast instead of turkey. Vegetarians can substitute with plant-based ground meat alternatives and vegetable broth.
Timing
- Prep time: 15 minutes
- Cooking time: 25 minutes
- Total time: 40 minutes
These turkey stuffing meatloaf muffins save approximately 30 minutes compared to traditional meatloaf, which typically requires at least 1 hour of baking time. Perfect for busy weeknights when you need comfort food without the wait!
Step-by-Step Instructions
Step 1: Prepare Your Workspace
Preheat your oven to 375°F (190°C). Lightly grease a standard 12-cup muffin tin with cooking spray or line with parchment paper liners for easier cleanup.
Step 2: Sauté the Vegetables
Heat a small skillet over medium heat. Add a teaspoon of olive oil and sauté the onions, celery, and carrots for about 5 minutes until softened. Add the garlic and cook for another 30 seconds until fragrant. Let cool slightly.
Step 3: Mix the Ingredients
In a large bowl, combine ground turkey, stuffing mix, sautéed vegetables, egg, tomato paste, Worcestershire sauce, herbs, salt, and pepper. Add the chicken broth gradually while mixing just until the mixture holds together. Avoid overmixing to keep the meatloaf tender.
Step 4: Fill the Muffin Tin
Using a large ice cream scoop or 1/3 cup measure, divide the mixture evenly among the muffin cups. Press down lightly to compact.
Step 5: Add the Glaze
If using the optional glaze, spoon about 1 teaspoon over each muffin, spreading gently to cover the top.
Step 6: Bake to Perfection
Bake for 20-25 minutes or until the internal temperature reaches 165°F (74°C) and the tops are browned.
Nutritional Information
Per serving (2 muffins):
- Calories: 275
- Protein: 24g
- Carbohydrates: 18g
- Fat: 12g
- Fiber: 2g
- Vitamin A: 15% DV
- Vitamin C: 5% DV
- Iron: 10% DV
Healthier Alternatives for the Recipe
- Low-carb version: Replace the stuffing mix with a mixture of almond flour, flaxseed meal, and seasonings
- Gluten-free: Use gluten-free stuffing mix or crushed gluten-free crackers
- Lower sodium: Omit added salt and use no-salt-added tomato paste
- Dairy-free: This recipe is naturally dairy-free as written
Serving Suggestions
These turkey stuffing meatloaf muffins pair beautifully with creamy savory mashed sweet potatoes for a complete meal. You can also serve them with roasted vegetables, a simple green salad, or cranberry sauce for a mini-Thanksgiving experience any time of year. For an elegant presentation, place each muffin on a small bed of mashed potatoes and garnish with fresh herbs.
Check out more serving inspiration on our Pinterest page!
Common Mistakes to Avoid
- Overmixing the meat mixture, which can make the meatloaf tough
- Undercooking – always verify with a meat thermometer
- Using stuffing mix that’s too dry – add sufficient broth to keep the mixture moist
- Forgetting to sauté vegetables first, which helps release their flavors
- Not allowing the muffins to rest for 5 minutes before removing from the tin
Storing Tips for the Recipe
These turkey stuffing meatloaf muffins refrigerate beautifully for up to 4 days in an airtight container. For freezer storage, cool completely, then freeze individually on a baking sheet before transferring to a freezer bag for up to 3 months. Reheat in the microwave for 1-2 minutes or in a 350°F oven for about 10 minutes. They make excellent meal prep options for quick lunches and dinners throughout the week.
Conclusion
Turkey stuffing meatloaf muffins deliver all the comfort and satisfaction of traditional meatloaf and stuffing in convenient, portion-controlled servings. They’re perfect for busy weeknights, meal prep, or even as a unique holiday appetizer. Have you tried this delicious twist on two comfort food classics? We’d love to see your results – share your photos and tag us on social media!
FAQs
Can I make these turkey stuffing meatloaf muffins ahead of time?
Yes! You can prepare the mixture up to 24 hours ahead and refrigerate before baking, or fully bake and refrigerate for up to 4 days.
How do I know when the meatloaf muffins are done cooking?
The internal temperature should reach 165°F (74°C) when tested with a meat thermometer.
Can I freeze leftover meatloaf muffins?
Absolutely! They freeze beautifully for up to 3 months and make excellent grab-and-go meals.
What can I use instead of a muffin tin?
Mini loaf pans work well, or you can form the mixture into patties and bake on a sheet pan, adjusting cooking time accordingly.
Are these suitable for kids’ lunchboxes?
Yes! These muffins are perfect for lunchboxes as they’re portable, can be eaten cold or reheated, and provide a good balance of protein and carbohydrates.