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When my friends and I have a girls night and we are looking to eat, I want to make them something cute, healthy, and delicious. These Barbecue Turkey Meatloaf Muffins are perfect for those occasions! These adorable little meatloaves are made in a muffin tin, so they perfectly resemble the shape a size of a real muffin. I top each mini meatloaf with a dollop of healthy mashed cauliflower to resemble frosting. My Barbecue Turkey Meatloaf Muffins are so yummy, fun to share, and perfect for a photo op!
Recipes Similar to Barbecue Turkey Meatloaf Muffins:
The Easiest Cheeseburger Pie Recipe
Lean Ground Turkey Chili Recipe
Asian Turkey Lettuce Wraps | Low Carb
Why is Turkey Healthier Than Beef in Meatloaf?
If you want the leanest option in your ground meat, it is best to look for a low fat ratio. Both turkey and beef have varying degrees of fat content, and it is usually listed right on the packaging from the grocery store. Ground white meat of turkey will have a much lower fat content than ground dark meat. Look for the leanest you can find, otherwise you can grind your turkey breast at home. Using a meat grinder attachment on your stand mixer or grinding the raw turkey finely in the food processor will yield similar results to what you can buy at the store.
Using lean meat is best to control the amount of fat in your meatloaf. Lean ground turkey breast will be a healthy blank canvas for all your other meatloaf flavors. Want more ground turkey recipes? Try my Lightened Up Chili Mac Casserole.
Ingredients in Barbecue Turkey Meatloaf Muffins
- lean ground turkey
- egg whites
- Italian breadcrumbs
- onion
- green pepper
- carrot
- low sugar tomato ketchup
- Dijon mustard
- minced garlic
- Worcestershire sauce
- onion powder
- salt
- black pepper
- low-sugar BBQ sauce
- cauliflower
- low sodium chicken broth
- light sour cream
- parsley or chives for garnish
How to Make Barbecue Turkey Meatloaf Muffins
Preheat oven to 400ºF. Lightly coat a 12-cup muffin pan with nonstick cooking spray and set aside.
In a large bowl, mix turkey, egg whites, breadcrumbs, onion, green pepper, carrots, ketchup, mustard, garlic, Worcestershire sauce, onion powder, salt, and pepper with your hands. Once mixture is thoroughly combined, fill each tin cup with about 2 ounces of turkey mixture.
Brush 2 tablespoons of BBQ sauce onto the tops of each turkey muffin. Lightly coat a piece of aluminum foil with cooking spray and cover muffin tin. Bake cups for 15 minutes.
Once turkey cups are in the oven, start your cauliflower mash: cut cauliflower heads into small florets. Place the cauliflower florets in a microwave-safe bowl with 1/4-1/2 cup water, cover with plastic wrap and microwave for 3 to 5 minutes, or until fork-tender.
Place the cauliflower in a food processor. Add chicken broth, sour cream, salt and pepper; puree until creamy.
Remove meatloaf cups from oven and remove foil cover; set aside. Scoop mashed cauliflower into a piping bag and pipe mashed cauliflower onto each individual turkey cup. Place turkey cups back into the oven and bake uncovered for an additional 20 minutes or until internal temperature reaches 165º F. Garnish with parsley and/or chives and drizzle the remaining 2 tablespoons of BBQ sauce onto the tops.
Serve turkey cups hot along with the extra mashed cauliflower!
Make It Easy Tip: Don’t have a decorating bag? Place the mashed cauliflower in a large resealable plastic bag. Snip off one corner of the bag and viola…a makeshift decorating bag!
Barbecue Turkey Meatloaf Muffins
Ingredients
- 1 1/2 lbs lean ground turkey
- 2 egg whites
- 1/2 cup Italian breadcrumbs
- 1/2 cup onion, diced
- 1/2 cup green pepper, diced
- 1/2 cup carrot, grated
- 1/2 cup low sugar tomato ketuchup
- 1 tsp Dijon mustard
- 2 tsp minced garlic
- 1 tbsp Worcestershire sauce
- 1 tsp onion powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 cup low-sugar BBQ sauce
- 1 medium head cauliflower
- 1/3 cup low-sodium chicken broth
- 2 tbsp light sour cream
- 1/4 tsp salt
- 1/4 tsp black pepper
- chopped parsley or chives for garnish
Instructions
- Preheat oven to 400ºF.
- Lightly coat a 12-cup muffin pan with nonstick cooking spray and set aside.
- In a large bowl, mix turkey, egg whites, breadcrumbs, onion, green pepper, carrots, ketchup, mustard, garlic, Worcestershire sauce, onion powder, salt, and pepper with your hands. Once mixture is thoroughly combined, fill each tin cup with about 2 ounces of turkey mixture.
- Brush 2 tablespoons of BBQ sauce onto the tops of each turkey muffin.
- Lightly coat a piece of aluminum foil with cooking spray and cover muffin tin. Bake cups for 15 minutes.
- Once turkey cups are in the oven, start your cauliflower mash: cut cauliflower heads into small florets. Place the cauliflower florets in a microwave-safe bowl with 1/4-1/2 cup water, cover with plastic wrap and microwave for 3 to 5 minutes, or until fork-tender.
- Place the cauliflower in a food processor. Add chicken broth, sour cream, salt and pepper; puree until creamy.
- Remove meatloaf cups from oven and remove foil cover; set aside.
- Scoop mashed cauliflower into a piping bag and pipe mashed cauliflower onto each individual turkey cup.
- Place turkey cups back into the oven and bake uncovered for an additional 20 minutes or until internal temperature reaches 165º F.
- Garnish with parsley and/or chives and drizzle the remaining 2 tablespoons of BBQ sauce onto the tops.
- Serve turkey cups hot along with the extra mashed cauliflower!
Notes
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