Vegan Turkey Meatloaf Muffins ~
Perfectly portioned mini meatloaves packed with savory flavors!
Serve with Caramelized Onion Gravy and Mashed Potatoes.
Mini Meatloaf Muffins Recipe
Plant-based turkey muffins are a delicious and satisfying dinner any day of the week. They’re also an excellent alternative to vegan turkey roasts for the Thanksgiving or Christmas feast!
These little turkey meatloaves can be served different ways – they’re tasty served plain or paired with your favorite gravy. Add green beans or Brussels sprouts on the side to round out the meal and add a pretty pop of color.
I like this recipe, because we love a good meatloaf, especially around this time of year. It’s classic comfort food the whole family loves – in muffin form! And the recipe is easy to adjust to feed a large group.
These mini turkey meatloaf muffins are also made with plant-based ground meat for flavor and texture similar to traditional meatloaf.
Ingredients for Vegan Turkey Meatloaf Muffins
You will need the following:
- 12 ounces plant-based ground turkey
- 1/4 cup Panko breadcrumbs
- 2 tablespoons yellow onion, finely chopped
- 2 tablespoons celery, finely chopped
- 1 tablespoon fresh parsley, finely chopped
- 1 teaspoon fresh thyme leaves
- 1 teaspoon fresh sage, finely chopped
- 1/2 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
Ingredient Notes
- Plant-Based Ground Turkey – I use Trader Joe’s brand.
- Panko Breadcrumbs – Panko breadcrumbs are used here as a binding agent. Regular breadcrumbs are too fine in texture and not recommended for this recipe.
- Fresh Parsley – Scallions, also known as green onions also work well for this recipe.
- Fresh Herbs – 1/3 teaspoon each of dried thyme or sage can be used instead of fresh, if needed.
How to Make Vegan Turkey Meatball Muffins
STEP ONE: Preheat the oven to 375°F. Spray a muffin pan with non-stick cooking spray or grease with olive oil.
STEP TWO: In a large bowl, combine all the meatball ingredients – ground turkey, bread crumbs, onion, celery, parsley, thyme, sage, salt, and black pepper – either by hand or with a food processor.
STEP THREE: Divide the meatloaf mixture into 4 equal portions. Press into prepared muffin cups.
STEP FOUR: Bake for 30 minutes, until golden brown, and a meat thermometer shows an internal temperature of 165°F. Serve hot.
Storage
- These meat-free meatloaf muffins can be stored in an airtight container in the refrigerator. They also freeze well – perfect for meal prep! Let the muffins cool to room temperature, then seal them in a freezer bag for storage.
More Recipes You’ll Love!
- Vegan Turkey Meatballs
- Vegan Cocktail Meatballs
- Roasted Vegetable Wellington
- Mini Meatloaves (Vegan – Classic Beef Meatloaf Style)
- Black Bean Meatloaf with BBQ Sauce
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Vegan Turkey Meatloaf Muffiins
Ingredients
- 12 ounces plant-based ground turkey
- 1/4 cup Panko breadcrumbs
- 2 tablespoons yellow onion finely chopped
- 2 tablespoons celery finely chopped
- 1 tablespoon fresh parsley finely chopped
- 1 teaspoon fresh thyme leaves
- 1 teaspoon fresh sage finely chopped
- 1/2 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
Instructions
- Preheat the oven to 375°F. Spray a muffin pan with non-stick cooking spray or grease with olive oil.
- In a large bowl, combine all the meatball ingredients – ground turkey, bread crumbs, onion, celery, parsley, thyme, sage, salt, and black pepper – either by hand or with a food processor.
- Divide the meatloaf mixture into 4 equal portions. Press into prepared muffin cups.
- Bake for 30 minutes, until golden brown, and a meat thermometer shows an internal temperature of 165°F. Serve hot.
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