New This Month

Turkey Meatloaf Muffins


The secret ingredient in these turkey meatloaf muffins? Pickles!

  • Servings: 6

Source: Martha Stewart Kids, Holiday 2002


  • 3/4 cup ketchup
  • 2 pounds ground turkey
  • 1 cup chopped onion (1 medium onion)
  • 2 slices sandwich bread, torn into small pieces
  • 1 cup grated cheddar cheese
  • 1/2 chopped dill pickle (1 medium pickle)
  • 1 tablespoon Worcestershire sauce
  • 1 large egg, lightly beaten
  • 2 garlic cloves, minced
  • 2 teaspoons dry mustard powder
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground pepper


  1. Preheat oven to 350 degrees. In a large bowl, mix 1/2 cup ketchup with the remaining ingredients until well combined. Divide mixture among 6 cups of a 12-cup (4 ounce) muffin tin, spacing them evenly and gently compressing and mounding the tops. Brush tops with remaining 1/4 cup ketchup.

  2. Transfer tin to oven; bake until inside temperature registers 170 degrees on an instant read thermometer, about 45 minutes.

  3. Remove from oven; let rest 5 minutes before removing from tin. Serve hot.

Cook's Notes

Baking meatloaf in a muffin tin instead of a loaf pan helps reduce the cooking time.

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