Cheeseburger Turkey Meatloaf Muffins
I could eat cheeseburgers all day, every day.
Since that’s still not widely accepted for some crazy reason, sometimes you just need to get creative.
I absolutely love my Healthy Cheeseburger Bites recipe, and these take a very similar approach.
For these Cheeseburger Turkey Meatloaf Muffins, we just need to cook down the turkey with a mix of sauces and spices:
Once cooked, we combine our cooked turkey with our meatloaf ingredients (the eggs, breadcrumbs, and cheese) and add right into the muffin tin:
Bake for 20 minutes, and you’ll have deliciously cheesy Turkey meatloaf ready to go in perfectly portioned muffins!
- 1 lb Ground Turkey (97/3)
- Pinch of Salt and Pepper
- 1/4 C (68g) Reduced Sugar Ketchup
- 1/4 C (60g) Whole Grain Mustard (I used a dill flavored mustard, but you could add a tablespoon or two of relish)
- 2 Tbsp (30g) Worcestershire Sauce
- 3 large Eggs
- 4 oz Shredded Cheddar
- 1/2 C (60g) Breadcrumbs
- Add salt and pepper to the ground turkey and brown in a large skillet over medium- high heat.
- Preheat an oven to 400oF.
- While the turkey cooks, mix the ketchup, Worcestershire, and mustard together.
- Add the sauce to the cooked ground turkey, deglazing the skillet to get all the crispy bits off the skillet. Remove the pan from the heat and let the turkey cool briefly.
- Mix the eggs, cheddar, and breadcrumbs together before adding the slightly cooled ground turkey. If it's too warm, you might cook the eggs before you can get in a muffin tin.
- Transfer the mixture to a 12-muffin tin or silicone mold. Bake for 20 minutes or until the muffins are cooked through.
- Transfer to a wire rack to cool for a few minutes before serving.
Nutrition InformationYield 12 Muffins Serving Size 1 Muffin
Amount Per Serving Calories 125Total Fat 6gCarbohydrates 4gProtein 13g
What’s shakin’ bacon? I’m Mason, a personal trainer turned food blogger and current leader of the Proton Party. You can find me cookin’ up a storm over on Kinda Healthy Recipes or blogging with my wife on With the Woodruffs.
I got into the fitness industry in college while studying to become a Registered Dietitian. It didn’t take long to realize I was more passionate about preventative care and performance nutrition than medical nutrition therapy. That led to personal training, which turned into writing about training and nutrition. Which eventually evolved into creating healthy-ish recipes.
It’s been a fun ride, and I’m excited to lend an oven mitt to The Hungry Truth!