These lean turkey thanksgiving meatloaf muffins are the weeknight answer to a Thanksgiving craving: the same sage-and-thyme turkey flavour as a full meatloaf, baked in a muffin tin so they cook in 25 minutes and come out in neat, portioned servings. A spoonful of cranberry-Dijon glaze on top gives each one a sticky, tangy finish — 34g of protein per serving of two muffins, and no carving required.
The muffin tin is the whole trick. Small portions cook faster and more evenly than a loaf, the edges get nicely browned, and everyone gets their own two muffins with glaze on top. Lean ground turkey can dry out if it is overworked, so mix it just until it comes together and pull the muffins out as soon as they hit 74°C (165°F) inside.
Why you’ll love it
- 34g protein per serving, about 245 calories
- 40 minutes total, and the muffin tin does the portioning for you
- Cranberry-Dijon glaze — proper Thanksgiving flavour in every bite
- Great for meal prep: they keep 4 days and reheat in 2 minutes
Ingredients
- 900g (2 lb) lean ground turkey (93% lean)
- 2 large eggs, lightly beaten
- 120g (about 1/2 cup) plain breadcrumbs
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 tsp dried sage
- 1 tsp dried thyme
- 1 tbsp Worcestershire sauce
- 1 tsp salt
- 1/2 tsp black pepper
- 120g (about 1/2 cup) cranberry sauce
- 1 tbsp Dijon mustard
Equipment used
- A standard 12-cup muffin tin, for baking the meatloaf muffins
- A large mixing bowl, for combining the turkey mixture
- A silicone basting brush, for brushing on the cranberry-Dijon glaze
- An instant-read meat thermometer, for checking the muffins hit 74°C (165°F)
Instructions
- Heat the oven to 190°C (375°F). Lightly oil a standard 12-cup muffin tin.
- Put the ground turkey, eggs, breadcrumbs, onion, garlic, sage, thyme, Worcestershire sauce, salt and pepper in a large bowl. Mix with your hands just until combined — do not overwork it, or the muffins turn dense.
- Divide the mixture evenly between the 12 muffin cups, pressing it in gently and mounding the tops slightly.
- Stir the cranberry sauce and Dijon mustard together in a small bowl. Brush about half the glaze over the tops of the muffins.
- Bake for 20–25 minutes, until the muffins are browned at the edges and an instant-read thermometer reads 74°C (165°F) in the centre.
- Brush the remaining glaze over the hot muffins and let them rest in the tin for 5 minutes so they hold their shape.
- Run a knife around each muffin and lift them out. Serve two per person with extra cranberry sauce on the side.
Tips
- Mix the turkey just until it comes together. Overmixing squeezes out the moisture and makes tough muffins.
- Brush the glaze on twice — once before baking so it sets, and once after so it stays glossy.
- If your cranberry sauce is whole-berry, mash it with a fork first so it brushes on smoothly.
- The muffins keep 4 days in the fridge and freeze well for up to a month. Reheat covered in the microwave for 2 minutes.
Estimated nutrition per serving
| Nutrient | Amount per serving |
|---|---|
| Calories | 245 |
| Protein | 34g |
| Carbohydrates | 14g |
| Fat | 12g |
These are estimated macros based on standard ingredient values, not lab-measured results.
More high-protein recipes to try
- High Protein Turkey Meatballs with Cranberry Glaze
- High Protein Herb Butter Roasted Turkey Breast for Thanksgiving
- Low Calorie Thanksgiving Chicken and Mashed Cauliflower Casserole
FAQ
Can I make these lean turkey thanksgiving meatloaf muffins ahead? Yes. Bake them, cool them, and keep them in the fridge for up to 4 days. Brush on a little extra glaze when you reheat them so they stay moist.
Are these lean turkey thanksgiving meatloaf muffins good for meal prep? Yes. They are built for it — two muffins per serving, 34g protein, and they reheat in 2 minutes in the microwave. Make a batch on Sunday and you have three days of lunches sorted.
Can I use ground chicken instead of turkey? Yes — ground chicken works exactly the same way, with the same cooking time and temperature. The protein stays about the same, and the sage and cranberry glaze suit chicken just as well.
What if I don’t have a muffin tin? Shape the mixture into 12 small oval patties on a lined baking tray instead. They bake in the same time, though they won’t have the same neat muffin shape.
Lean Turkey Thanksgiving Meatloaf Muffins
Equipment
- A standard 12-cup muffin tin, for baking the meatloaf muffins
- A large mixing bowl, for combining the turkey mixture
- A silicone basting brush, for brushing on the cranberry-Dijon glaze
- An instant-read meat thermometer, for checking the muffins hit 74°C (165°F)
Ingredients
- 900 g lean ground turkey (2 lb) (93% lean)
- 2 large eggs lightly beaten
- 120 g plain breadcrumbs (about 1/2 cup)
- 1 small onion finely chopped
- 2 garlic cloves minced
- 1 tsp dried sage
- 1 tsp dried thyme
- 1 tbsp Worcestershire sauce
- 1 tsp salt
- 1/2 tsp black pepper
- 120 g cranberry sauce (about 1/2 cup)
- 1 tbsp Dijon mustard
Instructions
- Heat the oven to 190°C (375°F). Lightly oil a standard 12-cup muffin tin.
- Put the ground turkey, eggs, breadcrumbs, onion, garlic, sage, thyme, Worcestershire sauce, salt and pepper in a large bowl. Mix with your hands just until combined — do not overwork it, or the muffins turn dense.
- Divide the mixture evenly between the 12 muffin cups, pressing it in gently and mounding the tops slightly.
- Stir the cranberry sauce and Dijon mustard together in a small bowl. Brush about half the glaze over the tops of the muffins.
- Bake for 20–25 minutes, until the muffins are browned at the edges and an instant-read thermometer reads 74°C (165°F) in the centre.
- Brush the remaining glaze over the hot muffins and let them rest in the tin for 5 minutes so they hold their shape.
- Run a knife around each muffin and lift them out. Serve two per person with extra cranberry sauce on the side.
Notes
Standard 12-Cup Muffin Tin
the muffin tin is what makes this recipe work: fast, even cooking and neat portions.
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