Description
These Buffalo Turkey Meatloaf Muffins are a flavorful, spicy twist on traditional meatloaf, perfect for portion control and easy meals. Made with lean ground turkey, shredded carrots, and a kick of buffalo hot sauce, these muffins are baked to juicy perfection and topped with creamy ranch dressing or blue cheese for extra tang.
Ingredients
Scale
Main Ingredients
- 1½ lbs ground turkey
- 1 cup shredded carrots
- ½ cup breadcrumbs (regular or panko)
- 1 egg
- ½ cup buffalo-style hot sauce (like Frank’s RedHot)
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt & pepper, to taste
Toppings & Garnish
- ¼ cup ranch dressing or blue cheese crumbles
- Optional: chopped green onions or celery for garnish
Instructions
- Preheat and Prepare Muffin Tin: Set your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin to prevent sticking.
- Mix Ingredients: In a large bowl, combine ground turkey, shredded carrots, breadcrumbs, egg, buffalo hot sauce, garlic powder, onion powder, salt, and pepper. Mix gently until all ingredients are just combined to avoid overworking the meat.
- Fill Muffin Tin: Evenly divide the meat mixture among the 12 muffin cups, pressing gently to compact each one slightly to hold shape during baking.
- Bake: Place the muffin tin in the preheated oven and bake for 20–25 minutes, or until the meatloaf muffins reach an internal temperature of 165°F (74°C) and are cooked through.
- Top and Serve: Allow the muffins to cool slightly. Drizzle each muffin with ranch dressing or sprinkle with blue cheese crumbles. Garnish with chopped green onions or celery if desired, then serve warm.
Notes
- Use panko breadcrumbs for a lighter texture if preferred.
- Ensure the internal temperature reaches 165°F for food safety.
- For less spice, reduce buffalo hot sauce or substitute with a milder sauce.
- These muffins can be refrigerated for up to 3 days or frozen for longer storage.
- For a gluten-free option, use gluten-free breadcrumbs.
