Glazed Turkey Meat Loaf Muffins

2.29.16 / Comment


Meatloaf is a comfort food, but it can be laden with unnecessary calories and fat content, which is why we love this lighter version of the classic dish. Not only is this dish easy to make, but it has a fun twist on the classic loaf because these are made in muffin holders, which makes this recipe kid-friendly and easy to clean up.

Instead of using the traditional ground beef, we have opted for organic, sustainable, pasture-raised ground turkey, as this allows for great meat quality, taste, and overall humane treatment. Pasture-raised turkey can have a higher content of omega-3 fatty acids due to the turkey’s natural diet, and studies have shown that eating 4 ounces of pasture-raised turkey  daily is associated with decreased pancreatic cancer risk (1). Turkey is also high in protein, with four ounces providing you with 30-35 g of protein! Using extra lean turkey can be drying, but adding our nutrition booster ingredients such as balsamic vinegar, tomato juice, and ketchup creates a moist, delicious meal. So go ahead and enjoy these healthy turkey meatloaf muffins–it’s sure to be a dish that your entire family will enjoy!

Glazed Turkey Meat Loaf Muffins
Prep time
Cook time
Total time
Serves: 4 - (3 meatloaf muffins each)
  • 1 lb extra lean ground turkey breast (98-99%)
  • 1 egg
  • ¼ cup gluten-free rolled oats
  • 3 tablespoons hemp hearts (ground flax seed could be used)
  • ¾ cups carrots, shredded
  • ¾ cup mushrooms, chopped or pureed for a smoother texture
  • ½ cup balsamic vinegar
  • 1 ½ teaspoon garlic powder
  • ½ teaspoon mustard powder
  • ¼ cup low-sodium tomato juice
  • ½ cup ketchup
  • ¼ teaspoon red pepper flakes
  1. Preheat oven to 350 °F.
  2. Place paper muffin holders in muffin tins.
  3. In a large bowl, mix turkey, oats, hemp hearts, carrots, mushrooms, ¼ cup balsamic vinegar, garlic powder, mustard powder, and tomato juice together with a spoon.
  4. Using ⅓ measuring cup or ice cream scoop, shape into meatball and place in muffin holder. Set aside.
  5. In a small bowl, mix ¼ cup balsamic vinegar, garlic powder, mustard powder, tomato juice, ketchup, and red pepper flakes.
  6. Separate half of the glaze, and lightly coat the top of each meatloaf muffin.
  7. Bake for 30 minutes until meat thermometer reads 165 °F.
  8. Remove from oven and allow cooling for about 5 minutes before removing muffins from tin.
  9. Serve meatloaf with glaze on the side to allow for dipping during the meal.
Disclosure: Triad to Wellness was a consultant for Manitoba Harvest Hemp Foods.

The nutrition information will change depending on what type of ground turkey is used. This recipe uses extra lean ground turkey breast (98-99% fat-free).

These could be made in mini muffin tins for appetizers, or in mini meatloaf pans for a fun twist.

Make a double batch leftovers or extras for a quick nutritious meal. Let them cool, and place them preferably in a BPA-free freezer container, making sure to label and date the container. Refrigerate overnight, then freeze for 2-6 months. Refrigerate for 3-4 days.
Nutrition Information
Serving size: 3 muffins Calories: 325 calories, Fat: 8 grams, Saturated fat: 1.5 grams, Carbohydrates: 30 grams, Sugar: 17 grams, Sodium: 450 milligrams, Fiber: 4 grams, Protein: 35 grams, Cholesterol: 103 milligrams

(1) Turkey, pasture raised. The World’s Healthiest Foods.

Triad to Wellness has provided nutrition communication services to Manitoba Harvest. However, we were not compensated for this post. All opinions are our own.

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