Photo of Muffin-Pan Turkey Meatloaves by WW

Muffin-Pan Turkey Meatloaves

2 - 4
PersonalPoints™ per serving
Total Time
40 min
15 min
25 min
Not only do individual meatloaves help you keep portions in check, but they cook much faster than one large loaf. The key to keeping these lean meatloaves moist and tender is milk-soaked bread (also known as a panade if you’re feeling fancy). There's no need to cook the carrot and onion that add both flavor, nutrients, and moisture to the meatloaves. We shred them first, so they “melt” into the meatloaves as they bake.


Cooking spray

4 spray(s)

Whole wheat french bread

3 oz, cut into 1⁄2-inch cubes (about 3 cups)

2% reduced fat milk

1 cup(s)

Uncooked carrot(s)

2 medium, coarsely grated (about 1⅓ cups)

Uncooked onion(s)

½ medium, coarsely grated (about 1⁄3 cup)

Dried thyme

1 tsp(s)

Kosher salt

1 tsp(s)

Black pepper

½ tsp(s)


2 large egg(s)

Uncooked 99% fat-free ground turkey breast

2½ pound(s)

Unsweetened ketchup

1 cup(s), plus 2 tablespoons, divided


  1. Preheat oven to 350°F. Coat 18 muffin cups (in 2 muffin pans) with cooking spray. In a large bowl, combine bread and milk; let stand 10 minutes. Mash bread mixture with a fork to form a paste. Mix in carrots, onion, thyme, salt, pepper, and eggs. Add turkey; mix with hands until well combined.
  2. Divide mixture evenly among prepared muffin cups (about ⅓ cup each), loosely packing in cups. Bake at 350°F for 15 minutes. Spread 1 tbsp ketchup over each meatloaf. Bake until meatloaves reach an internal temperature of 165°F, 5 to 7 minutes.
  3. Per serving (2 meatloaf “muffins”)