Okay, I know. 

“Meatloaf muffin” doesn’t exactly sound appetizing. 

But!

These are really delicious and the whole muffin thing makes them cook more quickly than traditional meatloaf. 

I also think meat in muffin form just looks cuter than loaf form. 

Agree/disagree?

Either way, these turkey dijon meatloaf muffins are going to be a new staple in your kitchen. 

I first dreamed up these muffins while doing some recipe testing with my friend and fellow dietitian Sarah. She tackled a plant-based variation (here’s the recipe – it’s a good one: vegetarian mini meatloaf) while I got creative with the turkey. 

To mix things up from the usual ketchup, I thought dijon mustard would go well with the turkey, and I was right! I love how flavorful these ended up. 

These meatloaf muffins also happen to be gluten free (if you use GF certified oats), as the binder is oats rather than bread crumbs.

I made sure to pack some veggies into these mini meatloaf muffins – onion and celery – and the herbs de provence and dried cranberries meld beautifully with the dijon mustard flavor. 

To make these muffins, simply mix everything together in a bowl (you may want to use your hands to really mix it well), then place equal amounts into a greased muffin tin. 

Rather than a ketchup glaze, I stuck with the mustard theme and did a honey mustard glaze, which came out delicious!

It’s literally just dijon mustard + a little honey. Easy!

30 minutes later and you are ready to eat. 

I suggest pairing a couple of these turkey meatloaf muffins with some roasted potatoes and roasted veggies for a filling meal. 

Here’s the full recipe – enjoy!

Yield: 12 muffins

Turkey Dijon Mini Meatloaf Muffins

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These savory turkey dijon mini meatloaf muffins are a unique spin on traditional meatloaf. Enjoy them with roasted potatoes and veggies for a filling and delicious dinner!

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Ingredients

For meatloaf:

• 2 pounds ground turkey
• 2 eggs
• 1/4 cup oats
• 1 small yellow onion, diced (about 1 cup worth)
• 1/4 cup dijon mustard
• 1/2 cup dried cranberries, roughly chopped
• 1 teaspoon herbs de provence
• 3/4 cup celery, diced

For glaze:

• 2 tablespoons dijon mustard
• 1 teaspoon honey

Instructions

Preheat oven to 350 degrees F.

Mix all meatloaf ingredients together, then spoon equal amounts into a greased muffin tin. 

Mix glaze ingredients together, then brush mixture on top of each mini meatloaf.

Bake for 25 to 30 minutes, or until the mini meatloaves are cooked through.

Set oven to broil for 2 to 3 minutes, until tops are brown.

Remove from oven and enjoy!

Here are some other recipes you may enjoy:

• Gluten Free Baked Chicken Fingers 
• Greek Lamb Burgers 
• Tart Cherry, Kale, and Feta Stuffed Chicken