Photo of Turkey Meatloaf Muffins by WW

Turkey Meatloaf Muffins

2 - 3
PersonalPoints™ per serving
Total Time
1 hr 14 min
20 min
54 min
We took the guesswork out of portion control with these muffin-size turkey meatloaves. Enjoy them as a main course or serve them as sandwiches.


Uncooked 99% fat-free ground turkey breast

2 pound(s)

Table salt

1 tsp(s)

Black pepper

½ pinch

Regular butter

2 tbsp(s)

Olive oil

2 tbsp(s)

Garlic clove(s)

3 clove(s), large, finely minced, or more to taste

Uncooked onion(s)

1 large, finely chopped (about 1 1/2 cups)

Cremini mushroom(s)

12 oz, or other mushrooms, diced (about 2 cups)

Soy sauce

1 tsp(s)

Sherry cooking wine

2 tbsp(s)

Fresh parsley

½ cup(s), fresh, minced


  1. Preheat oven to 350ºF and fill 12 muffin holes with liners. Coat a large bowl with cooking spray.
  2. Place turkey in prepared bowl; season with salt and pepper, mix until incorporated and set aside.
  3. Place butter and oil in a large frying pan and cook over medium heat until butter melts; add onion. Sauté onion over medium heat until wilted and translucent, about 5 to 8 minutes. Add garlic; cook for 1 to 2 minutes. Add mushrooms and sauté until mushrooms begin to give off moisture, about 3 to 5 minutes.
  4. Add soy sauce and sherry; cook until mixture begins to resemble a paste, about 5 to 10 minutes. Toss in parsley and cook for 1 to 2 minutes more.
  5. Add mushroom mixture to turkey and mix until thoroughly incorporated. Drop by heaping tablespoons into prepared muffin tins until 2/3 to 3/4 full. Bake muffins until centre seems firm to the touch and turkey is completely cooked through, about 22 to 27 minutes. Yields 1 muffin per serving.


These muffins can be made ahead and warmed in minutes in the microwave. Pop extras in the freezer for fabulous fast-food. The addition of 1 1/2 tablespoons of cranberry sauce per muffin could result in a change to Points values per serving.