Gluten Free Turkey Meatloaf Muffins
I love a good meatloaf any time of year, and this recipe for Gluten Free Turkey Meatloaf Muffins is a really tasty twist on my classic Easy Meatloaf Muffin recipe. It’s packed with fresh veggies and big flavors. No boring dry meatloaf here!
I sauté onions, garlic, carrots, and peppers until they are a little soft. This really helps the meatloaf stay moist, plus adds great flavor to the turkey. Generally I use ground turkey, but not the extra lean variety as I think that would make the overall texture a little too dry. A combination of turkey and beef or pork would work too.
Silicone muffin pans work like a charm for these, and honestly I don’t think I’ve used my old tins since I got the silicone ones. They are just glorious! Everything pops right out, and they clean up really well. I still spray them with non-stick spray to be safe, but I’ve never had sticking issues. I’ve also realized these are deeper than my other muffin tins.
The delicious sauce…this is my go-to no matter what kind of meatloaf I make, it’s also a similar combo for the sloppy joes I like to make. Tangy, sweet and savory goodness! And if you like a little kick, throw in some sriracha or your favorite hot sauce.
These are just as tasty the next day for leftovers, and freeze great for future meals, or if you’re delivering a freezer meal to someone in need. Great for meal prep days!
Hope you enjoy these Gluten Free Turkey Meatloaf Muffins! Yum!
Gluten Free Turkey Meatloaf Muffins
Ingredients
- 2 tbsp olive oil
- 1 small onion diced
- 1 bell pepper diced
- 1/2 cup carrots diced
- 3 cloves garlic minced
- 1 tbsp balsamic vinegar
- 2 lbs ground turkey
- 1 cup gluten free bread crumbs
- 1 egg beaten
- 1 tsp poultry seasoning
- 1 tbsp Worcestershire sauce
- 1/4 cup ketchup
- 1/4 tsp seasoned salt
- Black pepper to taste
- Parsley flakes optional for garnish
For the BBQ Sauce Topping
- 1/2 cup ketchup
- 1/3 cup bbq sauce
- 1 tbsp mustard or honey mustard
- 1 tbsp brown sugar
- 1 tsp Worcestershire sauce
Instructions
-
Preheat oven to 350°. Spray muffin tins with non-stick cooking spray.
-
Add olive oil, onions, peppers, and carrots to a skillet over medium heat. Sauté for about 7-10 minutes or until soft. Stir in garlic and balsamic, cook for another 1-2 minutes. Transfer cooked veggies to a plate or bowl to cool slightly.
-
In a large mixing bowl combine ground turkey, bread crumbs, beaten egg, poultry seasoning, Worcestershire, ketchup, seasoned salt and pepper. Stir in cooked vegetables. Divide turkey mixture evenly into the muffin tins, packing down with a spoon. You should get about 18 muffins if you fill them almost to the top.
-
In a small bowl, whisk together the BBQ sauce topping ingredients. Spoon evenly over each muffin. Bake for 35-40 minutes, or until centers reach 165° internal temp. Garnish with fresh or dried parsley flakes if desired.
Recipe Notes
I use silicone muffin tins that seem to be slightly deeper than a regular muffin tin, so if you’re using a standard size, you may be able to make more muffins, or just don’t fill them all the way full. The smaller they are, the faster they will cook through.
