I participated in an Influencer Activation on behalf of Influence Central for Shady Brook Farms. I received complimentary products to facilitate my review as well as a promotional item to thank me for my participation.
Turkey Meatloaf Muffins: Tender and flavorful meatloaf cupcakes topped with garlic-thyme mashed potato “frosting”.
When I picture meatloaf, I often think of a heavy, comforting dish best suited to chilly days. I wanted to brighten it up and make a lighter version that works well for warmer weather. These turkey meatloaf muffins are a great way to enjoy the familiar flavors of meatloaf in a portable, summertime-friendly form.
They’re especially convenient for easy summer entertaining — perfect for indoor Memorial Day gatherings when you want to avoid the heat or bugs. Individual portions make serving simple and cleanup minimal.
I used Shady Brook Farms ground turkey in this recipe. Their pre-ground turkey is easy to find at my local supermarket and is fresh, so there’s no need to thaw. I also appreciate that Shady Brook Farms does not use growth-promoting antibiotics in their turkey — a fact clearly labeled on the package with the USDA Process Verified sticker. Their turkey comes from a network of independent farmers, which is something I’m happy to support.
To stretch the recipe and add extra summer produce, I fold grated zucchini into the meat mixture — a handy way to use up summer garden bounty. These Turkey Meatloaf Muffins are moist, flavorful, and kid-friendly, making them a winner for weeknight dinners or casual entertaining.
More Kid-Friendly Suppers
Instant Pot Mac and Cheese
Cheeseburger Casserole
Potato Chip Chicken
📖 Recipe
Turkey Meatloaf Muffins
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Ingredients
For the Turkey Meatloaf Muffins
- 1 LB Shady Brook Farms Ground Turkey
- 1 Cup Zucchini, grated and patted dry
- 2 Tablespoons onion, minced
- ½ Cup seasoned breadcrumbs
- ¼ Cup ketchup
- 1 egg
- 1 Teaspoon kosher salt
- Freshly ground black pepper, to taste
For the Mashed Potato “Frosting”
- 2–3 potatoes, peeled and cubed
- 2 garlic cloves, halved
- 2 Tablespoons fat-free sour cream
- 2 Tablespoons fat-free chicken broth
- 1 Tablespoon skim milk
- ½ Teaspoon dried thyme
- Kosher salt and freshly ground pepper, to taste
Instructions
- Place potatoes, garlic, and a pinch of salt in a large saucepan. Cover with water and bring to a boil.
- Reduce heat and simmer 20–25 minutes or until potatoes are fork-tender. Drain and return to the pan. Stir in the sour cream, chicken broth, milk, thyme, and season to taste. Set aside for piping or spreading.
- While the potatoes cook, preheat the oven to 350°F. Line a cupcake pan with foil liners.
- In a large bowl, combine ground turkey, grated zucchini, minced onion, breadcrumbs, ketchup, egg, salt, and pepper. Mix until evenly combined, taking care not to overwork the meat.
- Divide the mixture evenly among the cupcake liners and press lightly to shape.
- Bake 18–20 minutes or until the internal temperature reaches 165°F. Remove from the oven and let rest a few minutes.
- Top each muffin with a dollop of the mashed potato “frosting” — either spread with a spoon or pipe for a decorative finish. Serve warm.
Nutrition
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Carbohydrates: 10g
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Protein: 11g
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Fat: 1g
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What do you think of these Turkey Meatloaf Muffins? What’s your favorite way to use ground turkey?
