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Gluten Free Turkey Meatloaf Muffins

Course Main Course
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 18 muffins
Author Laura Doerr

Ingredients

  • 2 tbsp olive oil
  • 1 small onion diced
  • 1 bell pepper diced
  • 1/2 cup carrots diced
  • 3 cloves garlic minced
  • 1 tbsp balsamic vinegar
  • 2 lbs ground turkey
  • 1 cup gluten free bread crumbs
  • 1 egg beaten
  • 1 tsp poultry seasoning
  • 1 tbsp Worcestershire sauce
  • 1/4 cup ketchup
  • 1/4 tsp seasoned salt
  • Black pepper to taste
  • Parsley flakes optional for garnish

For the BBQ Sauce Topping

  • 1/2 cup ketchup
  • 1/3 cup bbq sauce
  • 1 tbsp mustard or honey mustard
  • 1 tbsp brown sugar
  • 1 tsp Worcestershire sauce

Instructions

  1. Preheat oven to 350°. Spray muffin tins with non-stick cooking spray.

  2. Add olive oil, onions, peppers, and carrots to a skillet over medium heat. Sauté for about 7-10 minutes or until soft. Stir in garlic and balsamic, cook for another 1-2 minutes. Transfer cooked veggies to a plate or bowl to cool slightly.

  3. In a large mixing bowl combine ground turkey, bread crumbs, beaten egg, poultry seasoning, Worcestershire, ketchup, seasoned salt and pepper. Stir in cooked vegetables. Divide turkey mixture evenly into the muffin tins, packing down with a spoon. You should get about 18 muffins if you fill them almost to the top.

  4. In a small bowl, whisk together the BBQ sauce topping ingredients. Spoon evenly over each muffin. Bake for 35-40 minutes, or until centers reach 165° internal temp. Garnish with fresh or dried parsley flakes if desired.

Recipe Notes

I use silicone muffin tins that seem to be slightly deeper than a regular muffin tin, so if you're using a standard size, you may be able to make more muffins, or just don't fill them all the way full. The smaller they are, the faster they will cook through.