Baked Turkey & Zucchini Meatloaf Muffins
These turkey and zucchini meatloaf muffins are juicy, flavourful, and packed with hidden veggies—perfect for meal prep or kid-friendly dinners. They’re low-carb, high-protein, and gluten-free, with just the right blend of seasoning and a tangy, sugar-free ketchup topping.
Servings: 12 muffins
Calories: 86.7kcal
Ingredients
- 1 lb ground turkey (93% lean or leaner)
- 1 cup zucchini finely grated, about 1 medium, excess moisture squeezed out
- ½ cup almond flour or oat flour for nut-free
- 1 small onion finely diced (or ½ cup)
- 2 cloves garlic minced
- 1 large egg
- 2 tbsp ketchup no-sugar-added
- 1 tbsp Worcestershire sauce look for low-sodium
- 1 tsp dried Italian seasoning
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
For the topping:
- 2 tbsp ketchup sugar-free
- ½ tsp smoked paprika
Equipment
- Muffin tin (12-cup)
- Mixing bowl
- Grater (for zucchini)
- Paper towels or clean towel (to squeeze zucchini)
- Spoon or scoop (to portion into muffin cups)
Instructions
- Preheat oven to 375°F (190°C) and lightly grease or line a 12-cup muffin tin.
- In a large bowl, combine turkey, grated zucchini, almond flour, onion, garlic, egg, ketchup, Worcestershire, Italian seasoning, paprika, salt, and pepper. Mix gently until just combined—do not overmix to keep them tender.1 lb ground turkey, 1 cup zucchini, ½ cup almond flour, 1 small onion, 2 cloves garlic, 1 large egg, 2 tbsp ketchup, 1 tbsp Worcestershire sauce, 1 tsp dried Italian seasoning, ½ tsp smoked paprika, ½ tsp salt, ¼ tsp black pepper
- Divide the mixture evenly among the muffin cups, pressing lightly to fill.
- Bake for 20–25 minutes, or until internal temperature reaches 165°F (74°C).
- Cool in the pan for 5 minutes before removing.
- Mix ketchup with paprika/chili powder and spread about ½ teaspoon over each muffin.2 tbsp ketchup, ½ tsp smoked paprika
Cooking Tips
- Squeeze Zucchini Well – Excess water can make the muffins soggy; a cheesecloth or towel works best.
- Don’t Overmix – Mix just until ingredients come together to keep muffins light and tender.
- Customize the Topping – Mix a little chili powder or mustard into the ketchup for extra flavour.
- Freeze-Friendly – Great for batch cooking—freeze cooked muffins and reheat as needed.
- Oat Flour Option – For nut-free households, use oat flour instead of almond flour.
- Add Veggies – Finely chopped spinach, carrots, or bell peppers can be added without affecting texture.
Nutrition
Nutrition Facts
Baked Turkey & Zucchini Meatloaf Muffins
Serving Size
1 muffin
Amount per Serving
Calories
86.7
% Daily Value*
Fat
3.5
g
5
%
Saturated Fat
0.5
g
3
%
Trans Fat
0.01
g
Cholesterol
36.3
mg
12
%
Sodium
187.2
mg
8
%
Potassium
186.6
mg
5
%
Carbohydrates
3.9
g
1
%
Fiber
0.9
g
4
%
Sugar
1.9
g
2
%
Protein
10.7
g
21
%
Vitamin C
2.8
mg
3
%
Vitamin D
0.2
µg
1
%
Calcium
22.7
mg
2
%
Iron
0.8
mg
4
%
Magnesium
15.7
mg
4
%
Zinc
0.8
mg
5
%
* Percent Daily Values are based on a 2000 calorie diet.