Make sure to carefully follow each step of the instructions for the best results :
- Preheat and prep the tin.
Preheat the oven to 375°F. Spray a standard 12-cup muffin tin generously with cooking spray or brush each cup with olive oil. Greasing the muffin tin well is important because it helps the meatloaf muffins release cleanly without sticking to the sides. - Mix the turkey filling.
In a large bowl, combine the ground turkey, egg, almond flour, onion, garlic, bell pepper, ketchup, Worcestershire sauce, Italian seasoning, garlic powder, onion powder, salt, black pepper, and parsley. Mix gently until everything is just combined. Most recipes recommend mixing only until the ingredients come together and not overworking the turkey, which helps keep the muffins tender and juicy. - Fill the muffin tin.
Divide the turkey mixture evenly between all 12 muffin cups, filling each one nearly to the top. Use a spoon or small scoop to press the mixture down lightly so each muffin is compact and even. Using about 1/3 cup of mixture per muffin is a common measurement across similar versions. - Make the glaze.
Stir together the ketchup, Worcestershire sauce, and mustard in a small bowl. Spoon a little glaze over the top of each muffin and spread it gently. A simple ketchup and Worcestershire glaze is one of the most popular toppings in turkey meatloaf muffin recipes. - Bake until cooked through.
Bake for 20 to 22 minutes, until the muffins are fully cooked and the internal temperature reaches 165°F. For a slightly caramelized top, switch the oven to broil for the last 1 to 2 minutes and watch them closely. - Cool slightly and serve.
Let the muffins rest in the tin for 2 to 3 minutes before removing them. Use a spoon or small spatula to lift them out cleanly. Serve warm with your favorite sides.