Muffin-Pan Turkey Meatloaves

Muffin-Pan Turkey Meatloaves

Total Time
40 min
15 min
25 min
Not only do individual meatloaves help you keep portions in check, but they also cook much faster than one large loaf. The key to keeping these lean meatloaves moist is milk-soaked bread (also known as a panade if you’re feeling French).


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)


2 medium, coarsely grated (about 1⅓ cups)

Uncooked onion

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

Dried thyme

1 tsp

Kosher salt

1 tsp

Black pepper

½ tsp


2 large egg(s)

Uncooked 99% fat-free ground turkey breast

2½ pound(s)

Unsweetened ketchup

18 Tbsp, divided


  1. Preheat the oven to 350°F. Coat 18 muffin cups (from 2 muffin pans) with cooking spray.
  2. In a large bowl, combine the bread and milk. Let stand for 10 minutes. Using a fork, mash the bread and milk to make a paste. Mix in the carrots, onion, thyme, salt, black pepper, and eggs. Add the turkey and, using your hands, mix until well combined. Divide the meat among the prepared muffin cups (about ⅓ cup each), loosely packing the cups.
  3. Bake the meatloaves for 15 minutes. Spread 1 tbsp ketchup over each meatloaf. Bake until the meatloaves reach an internal temperature of 165°F, 5 to 7 minutes.
  4. Serving size: 2 meatloaves