Italian Turkey Meatloaf Muffins

I’m coming at you today with a classic comfort food dish, meatloaf. However, my recipe has a healthy twist. Instead of high-fat ground beef, I chose to use lean ground turkey, which drastically decreases the fat content of the dish. In place of highly processed breadcrumbs, I subbed whole-grain quinoa to increase the fiber content. Finally, I snuck in a healthy serving of vegetables by using natural marinara sauce and tossing in some fresh baby tomatoes.

Additionally, instead of baking it in a large loaf pan, I chose to use muffin tins. This not only creates instant portion control, but also decreases the baking time! So basically, it’s a win-win situation. This is also a great freezer-friendly meal as well. Simply bake, freeze, de-thaw and heat back up when your ready!

Italian Turkey Meatloaf Muffins

Serves 6


1 lb. lean ground turkey

1 egg, beaten

¼ cup quinoa, uncooked

1/3 cup tomatoes, chopped

½ onion, diced

¼ cup Parmesan cheese

1 Tbs. Italian seasoning

2 ½ cups marinara sauce

6 Tbs. mozzarella cheese


Pre-heat the oven to 375O F.

Combine all ingredients from lean ground turkey to Italian seasoning in a large bowl. Add in 2 cups of the marinara sauce. Divide into a large, greased muffin tin (6 muffins total). Top with remaining marinara and mozzarella cheese.

Bake for 30 minutes or until cooked all the way through.



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