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Easy Mini Turkey Meatloaf Muffins Perfect for Kids Lunches

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These easy mini turkey meatloaf muffins are tender, flavorful, and perfect for lunchboxes. Made with simple ingredients and a secret grated zucchini for moisture, they’re a protein-packed, kid-approved meal prep hero.

Ingredients

Scale
  • 1 lb ground turkey (93% lean recommended)
  • ½ cup breadcrumbs (plain, Italian, panko, or gluten-free)
  • 1 large egg
  • ¼ cup milk (whole, oat, or almond)
  • 3 tablespoons ketchup (divided: 2 tbsp for mixture, 1 tbsp for glaze)
  • 1 tablespoon Worcestershire sauce (plus 1 tsp for glaze)
  • ½ cup grated zucchini (squeezed dry)
  • ¼ cup finely diced onion (yellow or white)
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Optional: ¼ cup shredded cheddar cheese or 1 tablespoon BBQ sauce

Instructions

  1. Preheat oven to 375°F (190°C). Generously grease a 12-cup muffin tin with cooking spray or oil.
  2. Grate zucchini using the large holes of a box grater. Place in a clean kitchen towel or paper towels and squeeze out excess liquid.
  3. Finely dice the onion (or grate if preferred).
  4. In a large mixing bowl, combine ground turkey, breadcrumbs, egg, milk, 2 tablespoons ketchup, 1 tablespoon Worcestershire sauce, grated zucchini, diced onion, garlic powder, salt, and pepper. Mix until just combined; do not overmix.
  5. Scoop the mixture into the prepared muffin tin using a cookie scoop (about 3 tablespoons each). Fill each cup to the top, mounding slightly.
  6. In a small bowl, mix remaining 1 tablespoon ketchup with 1 teaspoon Worcestershire sauce to make the glaze. Brush or spoon a thin layer over each muffin.
  7. Bake for 18-22 minutes, or until internal temperature reaches 165°F (74°C) and tops are golden brown.
  8. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before storing.

Notes

Don’t skip squeezing the zucchini—excess moisture makes muffins soggy. Use a cookie scoop for even sizing and cooking. Check internal temperature rather than relying solely on time. Let muffins rest in the pan for 5 minutes before removing. Double the batch for freezing; they keep for up to 3 months. For mini muffin tin, bake 12-15 minutes. Flavors deepen after a day in the fridge.

Nutrition

Keywords: mini turkey meatloaf muffins, kids lunch ideas, healthy lunchbox recipes, turkey meatloaf muffins, meal prep lunches, kid-friendly dinner, hidden veggie recipes

Find it online: https://emmaoven.com/easy-mini-turkey-meatloaf-muffins-perfect-for-kids-lunches/