Turkey Meatloaf Muffins

Turkey Meatloaf Muffins

When deciding on a recipe to blog I take into account the following elements; health, taste and looks, and when the latter doesn’t quite meet my ‘high expectations’ I am left with a dilemma; to blog or not to blog (!). SO, although this recipe (I feel), doesn’t photograph the best, it tastes just so amazing and is both super healthy and easy to make that I just couldn’t leave it out!


I’ve been eating these Turkey Meatloaf Muffins all week – for lunch with salad, tzatziki & pitta, and I’ve even had them in a tomato sauce served with pasta on an evening – they really are so versatile and keep well in the fridge too.


This recipe uses turkey mince, which I’ve used before in my turkey burgers, and with the spices & vegetables they taste incredible! This recipe is packed with protein making it the perfect post-workout meal or simple dinner to keep you fuller for longer!


Turkey Meatloaf Muffins


  • 500g turkey mince
  • 1 egg
  • 1/2 cup (45g) oats
  • 1 tsp garlic granules
  • 1 tsp black pepper
  • 1 tsp paprika
  • 1/2 tsp cumin
  • 1/2 tsp salt
  • 1/2 white onion*
  • 1/2 celery stalk*
  • 1/2 pepper* - optional


  1. Preheat your oven to 190 degrees C
  2. In a bowl mix together the spices (do not skip this step!) and oats
  3. Add the mince and mix well before adding in the chopped vegetables, egg and mixing again
  4. Using your hands, roll the mixture into 6 balls and pop them into a silicone muffin tray or regular muffin tray greased with oil (you could you spray oil for this)
  5. Bake for 40 minutes before popping them on kitchen paper for a couple of minutes (to soak up any excess juices)
  6. Serve 2-4 turkey muffins in a pitta pocket with tzatziki or hummus and salad or alternatively slice them up & add to a tomato sauce to serve with pasta! Store in the fridge or enjoy immediately.


*The smaller you chop the veg the better! Aim to use a heaped 1/2 cup full of vegetables in total!

Nutritional stats provided are for 1 turkey meatloaf muffin (this recipe makes 6!).

Nutrition Facts

Amount Per Serving

Calories 165

% Daily Value

Total Fat 8 g


Total Carbohydrates 6 g


Protein 17 g


* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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  1. jo
    November 7, 2013 / 11:06 pm

    Sorry to be a bit slow but is this 1/2 cup of onion and 1/2 cup of celery stalk and 1/2 cup pepper …so 1 + 1/2 cups of veg altogether? Or 1/2 cup of veg mixed altogether? and do you add it at step 3 with the mince? Looks delicious …thanks for posting!

    • November 8, 2013 / 8:23 am

      Hello! Sorry it’s a heaped 1/2 cup of veg in total – more if your turkey can take it 🙂 And yes you mix it in once the mince has been coated with the spices/oats 🙂 Do let me know how it goes! Thanks Jo! x

  2. November 9, 2013 / 5:02 pm

    I love turkey, so when see this recipe I was keen to try them out as soon as possible. Not only were they easy to make but taste amazing. The cumin and paprika give it a real spice! Well done Nic, perfect for a snack or served with main meal x

    • November 10, 2013 / 8:27 am

      Aw I’m so glad that you like them 🙂 Thank you for commenting!! xx

  3. Laura
    November 11, 2013 / 10:40 pm

    I really enjoyed these. So easy to make and they are delicious. Perfect for lunch boxes!

    • November 12, 2013 / 7:59 pm

      Aw thanks Laura! So glad that you enjoyed them 🙂

  4. Claire Francis
    November 12, 2013 / 7:45 pm

    Hi, I made these tonight, really easy to make and lovely. Surprisingly filling too. I only had an old butterfly bun tray to hand so got 8 muffins out of the mixture. For my taste I will add more cumin and paprika next time, but to be fair as I wasn’t making them in my own home the measuring facilities to hand weren’t the best!
    Great recipe, thank you Xx

    • November 12, 2013 / 8:00 pm

      Thanks for your comment Claire! That’s so great to hear, and thanks for your suggestion!! xx

  5. Raina Dickinson
    November 12, 2013 / 8:49 pm

    Ive never been a big fan of minced turkey but after a 5 weeks of post surgery comfort eating its time to get back on track and my diet needs a protein boost.
    These muffins were so easy to make I replaced the celery as Im not a fan of cooked celery with mushrooms, they were really tasty and the portion size of 2 muffins was really filling.
    Im planning on making them a bit smaller next time and adding some to tomato sauce for healthy meat balls & pasta and I think the smaller ones will be great for a packed lunch x

    • November 13, 2013 / 6:26 pm

      Aw thank you for your lovely comment!! SO glad this recipe helped you 🙂 xx

  6. Mike Sutton
    November 16, 2013 / 8:45 am

    I had some time on my hands yesterday so after discovering your site I rustled up some healthy flapjacks, a batch of peanut butter protein balls and some turkey meatloaf muffins for dinner! Wow! All tasted great, quick and easy to make and, as a ‘bounce ball’ addict, I’m quids in too. I’m now going to experiment a bit…thanks.

    • November 16, 2013 / 9:22 am

      Hurray! Aw so pleased you liked my recipes! Welcome to my blog 🙂 Any suggestions do let me know! Thanks! Nic

  7. Laura
    November 26, 2013 / 1:59 pm

    I made these last night and am having a couple for lunch with some white basmati rice and salad (as per my eating plan). Such a good change from tuna/chicken/plain turkey. Thanks Nic!

    • November 26, 2013 / 10:19 pm

      Hurray! So glad you like them 🙂 It sounds like they’re fitting in nicely!! Great low GI rice choice too 🙂 xx

  8. Lizzie
    January 5, 2014 / 5:15 pm

    Hi Nic

    I love these and have them for dinner a lot, just wondering if I made them the night before and had got lunch the next day are they ok to eat cold or can you heat them up?


    • January 5, 2014 / 7:46 pm

      Hello! Yes they are great cold or warmed in the microwave the next day 🙂 x

  9. jo
    February 13, 2014 / 9:39 am

    I love this recipe I have made it so many times now! I ring the changes though by adding different herbs and spices…so far I’ve done Indian spice mix, Thai spice mix, Chinese, a sort of Mexican with kidney beans (instead of the oats) and chilli, an Italian version with chopped sun dried tomatoes … the possibilities are endless … so thank you Nic for this recipe! 🙂

    • February 13, 2014 / 7:59 pm

      Oooh Jo I love your variations!! Thank you so much for your comment 🙂 x

  10. Carla
    March 14, 2014 / 12:33 pm

    These are incredible! My partner and I both love them and keep making batches up for the freezer. They are really nice chopped up and added to a salad too. Thank you for a great recipe! xx

    • Sarah Taylor
      August 17, 2016 / 8:10 pm

      Do you freeze them before you cook them or after?

  11. Rosie
    March 23, 2014 / 3:22 pm

    These are SO tasty and super quick to make. I make mine into burgers and top with mashed avocado. They’re a staple weekly meal in our house- everyone loves them… thanks for such a yummy recipe Nic xx

    • March 23, 2014 / 4:50 pm

      OOoh love the addition of avocado! Thank you Rosie!! xx

  12. David
    March 31, 2014 / 10:14 am

    Given this a go tomorrow as sounds fantastic and right up my street. Would I be able to use the Food Doctor porridge for the oats part of the recipe? Like to mix it up but at the same time I do not want to ruin it! Thanks x

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