Mexican Mini Turkey Meatloaf (Muffin Tin, 45 Min)

Easy Mexican Mini Turkey Meatloaf Recipe

Mexican Mini Turkey Meatloaf (Muffin Tin, 45 Min)

Gretel Shaw

Looking for something Mexican for dinner? Give this mini turkey meatloaf recipe a try. I guarantee you that you'll love how it tastes.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15

Cook Time 30

Total Time 45

Course Main Course

Cuisine American, Mexican

Servings servings

Calories 265 kcal

Equipment

Standard 12-cup muffin tin

Large mixing bowl

Instant-read thermometer

Cooking spray or oil for greasing

Fine-mesh strainer (for draining Rotel)

Ingredients

1 pound ground turkey - 99% lean, about 450g
1 medium egg - beaten, approximately 50g
⅔ cup Rotel diced tomatoes and green chilies - drained, about 160g (from one 10 oz / 283g can)
⅓ cup breadcrumbs - plain ; about 30g
1 teaspoon cumin - ground
1 teaspoon paprika
⅓ cup Mexican-blend shredded cheese - or sharp cheddar, about 40g
½ teaspoon salt - or to taste
¼ teaspoon ground black pepper - or to taste

Instructions

Preheat the oven to 350°F / 175°C (180°C fan-forced). Grease a standard 12-cup muffin tin with cooking spray or a light coating of oil.
Crack the egg into a large mixing bowl and beat lightly with a fork.
1 medium egg
Add the drained Rotel, breadcrumbs, ground cumin, paprika, shredded cheese, salt, and ground black pepper along with the ground turkey. Stir gently with a fork or your hands just until combined — stop as soon as you can no longer see dry streaks. Do not overmix or the meatloaves will turn dense and rubbery.
1 pound ground turkey, 2/3 cup Rotel diced tomatoes and green chilies, 1/3 cup breadcrumbs, 1 teaspoon cumin, 1 teaspoon paprika, 1/3 cup Mexican-blend shredded cheese, 1/2 teaspoon salt, 1/4 teaspoon ground black pepper
Divide the mixture evenly among the 12 muffin cups, pressing gently to fill each cup. Each cup should hold approximately 2 tablespoons of mixture.
Bake at 350°F / 175°C (180°C fan-forced) for 25 to 30 minutes, or until an instant-read thermometer inserted into the centre of a meatloaf reads 165°F / 74°C. Let cool in the tin for 5 minutes before removing.

Notes

Storage: Refrigerate in an airtight container for up to 4 days. Freeze in a single layer on a baking sheet until solid, then transfer to a zip-lock bag for up to 3 months.

Reheating: Microwave from the fridge for 60–90 seconds on medium power, or reheat in a 325°F / 163°C oven for 10 minutes covered with foil. From frozen, add 5 minutes to oven time or defrost overnight in the fridge first.

Make-Ahead: Mix everything the night before, cover tightly, and refrigerate. Give the mixture a quick stir before portioning — the breadcrumbs absorb moisture overnight.

Substitutions: Swap cheddar for pepper jack for extra heat, or use gluten-free breadcrumbs to make this gluten-free.

Pro Tip: Drain the Rotel thoroughly before adding it to the bowl. The extra liquid throws off the breadcrumb-to-moisture ratio and prevents the meatloaves from holding their shape in the muffin cups.

Nutrition

Serving: 1servingCalories: 265kcalCarbohydrates: 9gProtein: 27gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 134mgSodium: 512mgPotassium: 380mgFiber: 1gSugar: 2gVitamin A: 504IUVitamin C: 4mgCalcium: 127mgIron: 3mg

How did this recipe turn out for you?