Go Back
Mini turkey meatloaf muffins with shiny ketchup glaze on a white platter, zucchini beside
Michaelangelo Larive, OurCheff

Hidden-Veggie Turkey Meatloaf Muffins

Mini meatloaves baked in a muffin tin with zucchini and carrot grated so fine they disappear, topped with a shiny ketchup glaze. They're kid-sized, cook in about 20 minutes, and pack well in lunchboxes.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Meatloaf
  • 1 small zucchini finely grated and squeezed dry, about ⅔ cup after squeezing
  • 1 medium carrot finely grated
  • 1/4 small onion grated on the small holes, about 2 tbsp
  • 1 1/4 lb ground turkey (93% lean)
  • 1 large egg
  • 1/2 cup quick or old-fashioned rolled oats certified gluten-free if needed
  • 1/4 cup grated parmesan
  • 2 tbsp ketchup for the mix
  • 1 tbsp Worcestershire sauce
  • 1/2 tsp garlic powder
  • 1/2 tsp dried oregano or Italian seasoning
  • 3/4 tsp fine sea salt
  • 1/4 tsp black pepper
Glaze
  • 1/3 cup ketchup
  • 1 tsp Dijon mustard optional
  • 1 tsp olive oil for greasing the tin

Equipment

  • 12-cup standard muffin tin
  • Box grater (small holes)
  • Clean kitchen towel
  • Large bowl
  • Instant-read thermometer

Method
 

  1. Heat the oven to 375°F. Lightly oil a 12-cup muffin tin.
  2. Grate the zucchini on the small holes of a box grater. Wrap it in a clean towel and squeeze hard over the sink until no more liquid comes out.
    Finely grated zucchini on a kitchen towel, ready to be squeezed dry
  3. In a large bowl, combine the zucchini, carrot, onion, egg, oats, parmesan, 2 tbsp ketchup, Worcestershire, garlic powder, oregano, salt and pepper. Let it sit 3 minutes so the oats soften.
    Mixing bowl with grated vegetables, oats and an egg for the meatloaf mixture
  4. Add the turkey and mix gently with your hands just until combined. Overmixing makes them dense.
  5. Divide the mixture among the 12 cups (about ⅓ cup each) and smooth the tops.
    Meatloaf mixture portioned into a 12-cup muffin tin
  6. Stir together the ⅓ cup ketchup and the mustard and spread about 2 tsp over each muffin.
    Mini meatloaves topped with ketchup glaze in a muffin tin
  7. Bake 20–24 minutes, until the centers reach 165°F. Rest 5 minutes, then run a knife around the edges and lift them out.

Notes

Chef tips
  • Grate on the small holes. Fine shreds melt into the meat and stay invisible to picky eyes.
  • Squeeze the zucchini like you mean it. That water is the enemy of a meatloaf that holds together.
  • Freeze extras: once cooled, freeze them on a tray, then bag them. Reheat from frozen at 350°F for 15–18 minutes.
Substitutions
  • Beef: Use 85–90% lean ground beef. Bake to 160°F.
  • Egg-free: Mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit 5 minutes before using.
  • Oats: Use ½ cup panko or crushed crackers (not gluten-free).
Storage & reheating
Refrigerate up to 4 days. Reheat in the microwave 45–60 seconds or at 350°F for 10 minutes. They're good cold in lunchboxes, too. Freeze up to 3 months.
Nutrition is estimated per serving (1 of 4) from USDA FoodData Central data; values vary by brand and portion.