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Mini Turkey Meatloaf Muffins with Apple Dijon Glaze

A tiny weeknight dinner win.

BAILEY SISSOM

November 23, 2025

Hi!

I kept tinkering with these mini meatloaves because turkey meatloaf is one of those things that can either be great or aggressively disappointing. Mini felt right because they reheat beautifully and no one has to negotiate the weird slice off the end of a loaf. I had a whole idea about putting apple into the turkey itself, but it turns out my children have a very clear opinion about that. So I kept the meatloaf classic and moved the apple dijon flavor to a glaze that tastes incredible and can be added or withheld depending on who’s at the table.

The method is as simple as it should be. Mix everything, divide it into a muffin tin, glaze the tops, and put it in the oven. That buys you enough time to warm up store-bought mashed potatoes. Bob Evans works, no one will notice. Roast a vegetable while you’re at it and dinner is basically there. It's all very manageable.

If you want these to be extra delicious, keep the meat mixture light and don’t pack it down. Soften the onions until they’re really cooked through, because crunchy onions ruin meatloaf for me. The glaze should go on in a thin coat so it can bake into the tops instead of sliding off. And please trust me on the rest time. Five minutes on the counter keeps the moisture inside instead of all over your cutting board.

- Bailey

Why Muffin Tins Make Better Meatloaf

Mini meatloaves aren’t just cute. They bake faster, hold moisture better, and give you that golden top on every single portion instead of just the surface of one big loaf. You also avoid the collapsing-in-the-center problem that happens with turkey meatloaf in a loaf pan.

Lightly grease the muffin tin or use parchment liners, spoon the meat mixture in without packing it, and let the heat circulate around each one. They cook evenly, pop right out, and reheat perfectly the next day.

I tested both of these more times than I’d like to admit, and they made the cut for my actual Thanksgiving table. I don’t put new things on that menu unless they’re real keepers. Pair them with the mini meatloaves this week or stash them in the freezer for later.

​Apple Sausage Stuffing: This Sausage and Apple Cornbread Stuffing is crisp on top, tender inside, and full of savory flavor from browned sausage, fresh sage, and a brown butter cider sauce. The perfect make-ahead Thanksgiving side dish.

​Roasted Sweet Potato Casserole (No Marshmallows): Roasted Sweet Potato Casserole (No Marshmallows) combines roasted sweet potatoes, browned butter, and maple syrup with a golden pecan topping. It’s a rich, flavorful holiday side dish that feels special without extra steps.

Mini Turkey Meatloaf Muffins with Apple Dijon Glaze

Servings: 12 mini meatloaves (4-6 servings)
​Time: 45 minutes

Ingredients

Meatloaves

• 1 tablespoon olive oil
• 1 yellow onion, finely diced
• 1 pound ground turkey (93% lean recommended)
• 1 egg
• ½ cup panko breadcrumbs
• ¼ cup grated parmesan cheese
• ½ teaspoon garlic powder
• 1 teaspoon kosher salt
• ½ teaspoon black pepper

Glaze

• ¼ cup apple butter
• 1 tablespoon Dijon mustard
• 1 tablespoon maple syrup
• 1 teaspoon apple cider vinegar
• Pinch of salt

Instructions

Preheat the oven to 400°F. Lightly grease a 12–cup muffin tin or line with parchment liners.

Heat the olive oil (1 tablespoon) in a medium skillet over medium heat. Add the onion (1 diced) and cook until soft and translucent, about 5–7 minutes. Cool slightly.

In a large bowl, combine the ground turkey (1 pound), egg (1), panko (½ cup), parmesan (¼ cup), garlic powder (½ teaspoon), salt (1 teaspoon), and pepper (½ teaspoon). Add the cooled onions. Mix gently with your hands until just combined. Avoid packing or overmixing.

Divide the mixture evenly into the 12 muffin cups, pressing lightly to level the tops.

In a small bowl, whisk together the apple butter (¼ cup), Dijon (1 tablespoon), maple syrup (1 tablespoon), apple cider vinegar (1 teaspoon), and a pinch of salt.

Spoon a thin layer of glaze over each meatloaf. Bake for 18–22 minutes, or until the tops are golden and the internal temperature reaches 165°F.

Let the meatloaves rest for 5 minutes before removing them from the muffin tin and serving.

No Onion Version: If sautéed onions are a dealbreaker for kids, you can leave them out. The meatloaves will still hold together and stay moist. Add an extra tablespoon of breadcrumbs if the mixture feels too soft.

Make-Ahead: Assemble the meatloaves up to 24 hours in advance. Cover tightly and refrigerate. Add 2–3 extra minutes to the bake time if going in cold.

Freezer-Friendly: Freeze baked and cooled meatloaves (with or without glaze) for up to 3 months. Thaw overnight and warm in a 350°F oven for 10–12 minutes. They stay juicy and reheat beautifully.

Size Matters: Scooping evenly ensures they all cook at the same rate. A large cookie scoop or ⅓ cup measure works well for portioning.

Moisture Tip: Resting the meatloaves for 5 minutes before serving keeps the juices inside instead of pooling on the plate.

Gluten-Free: Use gluten-free breadcrumbs in the meat mixture.

Dairy-Free: Replace the parmesan with 1 extra tablespoon of breadcrumbs. The texture remains the same.

Reheat: Microwave in 30-second bursts or warm in a 325°F oven for 8–10 minutes. Add a little extra glaze before reheating to prevent dryness.

Kid Friendly: Serve the glaze on the side as a “dip” if offering it on top feels risky. Kids almost always say yes to a dip.