Turkey Meatloaf Muffins (Low-Carb)
These Turkey Meatloaf Muffins are a great 30-minute meal prep recipe that you can serve at lunch or for dinner. This recipe is low-carb, gluten-free, grain-free, and rich in protein. Let me show you how I make these super moist and yummy ground turkey meatloaves.
Meatloaf muffins are simply the ingredients of a meatloaf cooked in a muffin tin! It’s a faster way to get the great flavor and nutrition of a meatloaf, and it’s one of my favorite meal prep recipes.
To make this recipe a little lighter, I used ground turkey instead of ground beef. I also swapped out breadcrumbs and used almond flour instead.
I know you’re going to love these flavorful and moist mini-meatloaves. Serve them with steamed veggies or your favorite sides for a meal.
These tasty meatloaf muffins are a fun bite-sized version of my Air Fryer Low-Carb Meatloaf or my Chicken Meatloaf.
Key Ingredients
Ground turkey is the star of this recipe. I like to use 93% lean meat (as opposed to 99% lean). The mixture of white meat and dark meat adds more flavor and moistness to the mini turkey meatloaf muffins.
Almond flour helps hold the muffins together and keeps this recipe low-carb and grain-free (see my article on the potential benefits of grain-free diets for humans).
Ketchup, salt, pepper, and garlic all add flavor. Be sure to use a sugar-free version of ketchup or bbq sauce if you are avoiding added sugars.
I also like adding chopped onion for texture and flavor.
Please see the full recipe card below for the exact measurements.
Recipe Steps
Step One
Spray your muffin tin or muffin form lightly with nonstick cooking spray or olive oil.
Combine the ingredients for your muffins in a mixing bowl or large bowl. You can use your hands or a food processor.
Please see the recipe card at the end of this post for the exact ingredients and measurements.
Step Two
Use your hands to mix the meatloaf mixture together.
Step Three
Divide the turkey mixture between the wells of your 12-cup muffin pan or tray.
You can also use a pan with mini meatloaves or use a cookie scoop to scoop the mixture onto a baking sheet.
Step Four
Bake for 20 minutes. You can use a meat thermometer to make sure that the mini muffins reach an internal temperature of 165 degrees F.
Remove the muffins from the tray and serve hot.
I hope you agree that these mini meatloaf muffins are as good as traditional meatloaf and a dish that the whole family can enjoy. It’s a favorite recipient my household. The best part is how easy they are to make!
Recipe Tips & Substitutions
- This recipe is actually pretty versatile. You can add ingredients such as Worcestershire sauce, bread crumbs, dijon mustard, onion powder, garlic powder, or barbecue sauce if you like. Just know that some prepared sauces may have added sugars (see my list of the best sugar-free and gluten-free sauces).
- Store any leftovers in a tightly-sealed container in the refrigerator for up to 4 days. Or, place any leftovers in a zip-top bag and freeze for up to 2 months.
- Reheat any leftovers muffins before serving.
Recipe FAQs
Yes, but the muffins may turn out drier and with less flavor than the 93% lean ground turkey. You can also use lean ground beef in this recipe if you wish.
Yes, but you may need to increase the cooking time to 35 minutes or longer to ensure that the middle of the meatloaf gets cooked through. If you want to be sure, insert an instant-read thermometer into the center of the meatloaf. It should read at least 165 degrees F.
Yes, it is as long as you use a brand of sugar-free ketchup.
Because this recipe uses almond flour as a binder instead of traditional wheat flour, the muffins are grain-free, gluten-free, and keto-friendly, too. Lastly, the nutritional profile of these Turkey Meatloaf Muffins is pretty great, especially if you’re following a lower-carb, higher protein diet for weight loss or weight management.
More Turkey Recipes You Might Like
- Air Fryer Turkey Burgers
- Instant Pot Sweet Potato and Ground Turkey Chili
- Leftover Turkey Vegetable Soup
- Instant Pot Boneless Turkey Tenderloin
Don’t Miss These Meatloaf and Meatball Recipes!
Turkey Meatloaf Muffins (Low-Carb)
These Turkey Meatloaf Muffins are a great 30-minute meal prep recipe that you can serve at lunch or for dinner. This recipe is low-carb, gluten-free, and grain-free. These protein-rich muffins can be served in a variety of ways.
- Total Time: 30 minutes
- Yield: 12 1x
Ingredients
- Nonstick cooking spray
- 1 pound 93% lean ground turkey
- 1/2 onion, minced
- 2 garlic cloves, minced
- 1 egg, beaten
- 1/3 cup almond flour
- 1/4 cup prepared ketchup (for Whole30, use sugar-free ketchup)
- 1/4 teaspoon sea salt
- 1/4 teaspoon ground black pepper
Instructions
- Preheat your oven to 375° Spray a 12-well muffin tin with nonstick cooking spray and set it aside.
- Combine the ground turkey, onion, garlic, egg, almond flour, ketchup, salt, and pepper in a medium mixing bowl. Use your hands to combine the ingredients.
- Divide the meatloaf mixture between the 12 muffin wells. Bake them for 20 minutes or until the muffins are cooked through.
- Remove the muffins from the tray and serve them hot.
Notes
- Store any leftovers in a tightly-sealed container in the refrigerator for up to 4 days. Or, place any leftovers in a zip-top bag and freeze for up to 2 months.
- Reheat any leftovers muffins before serving.
- The nutrition data of this recipe is based on using sugar-free ketchup.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main dish
- Method: Oven
- Cuisine: Healthy
- Diet: Gluten Free
Nutrition
- Serving Size: 3 muffins
- Calories: 266
- Sugar: 3.3 g
- Sodium: 252.3 mg
- Fat: 12.4 g
- Saturated Fat: 2.9 g
- Carbohydrates: 7.3 g
- Fiber: 1.4 g
- Protein: 25.2 g
- Cholesterol: 130.6 mg
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About the Author: Carrie Forrest has a master’s degree in public health with a specialty in nutrition. She is a top wellness and food blogger with nearly 10 million annual visitors to her site. Carrie has an incredible story of recovery from chronic illness and is passionate about helping other women transform their health. Send Carrie a message through her contact form.
I have made these twice now and just love them! I am following a low FODMAP and low histamine diet so I eliminated the onions, garlic, and ketchup. However, I did season with poultry seasoning along with salt and pepper, and a grated zucchini. In my opinion, they are quite tasty. I used 2 lbs of ground turkey and made my muffins larger in size (cooking time increased). I have calculated that each “muffin” is 92 calories made this way. These are now a staple in my weekly meal planning since they are simple, require very little effort to make, and are a very easy snack (at 1 muffin) or dinner (2 muffins). Thank you for sharing this recipe- it is especially difficult to navigate the new requirements of my diet that are necessary. You have made it so much easier!
You are so welcome and I’m glad you’ve been able to adapt the recipe to meet your needs!
Turkey meatloaf and muffins. What a great combination! Both good and really yummy! They were lunch for myself and a friend. She’s a meat eater and I’m a recovering vegetarian. Yet, we both really liked them. She even had to get the recipe. They were easy and fun to make. I used the almond flour and 93% lean ground turkey. Both healthy and tasty. I like recipes that call for mixing by hand. That makes it easier to get over the mental block of eating meat. Thank you for providing these recipes. It’ so nice to have so many to choose from.
Super easy to pull together and turned out delicious! Thanks for sharing a yummy recipe!
So glad you enjoyed! 🙂
One of my favorite meal prep recipes. So easy and delish!