30-Minute Cheesy Italian Turkey Meatloaf Cups
Individual turkey meatloaf cups packed with Italian herbs, garlic, and cheese, baked in a muffin tin for perfect portions. Made with lean ground turkey and lightened up with spreadable cheese, these mini meatloaves are topped with pasta sauce and Parmesan. Served alongside quick-cooked green beans with garlic and fresh lemon juice. This family-friendly dinner comes together in just 30 minutes, making it perfect for busy weeknights when you want comfort food without the long cook time.
Ingredients
- 1 pound extra lean ground turkey, 99% lean
- 4 wedges spreadable low calorie cheese, garlic and herb flavor
- ¼ cup Italian bread crumbspanko breadcrumbs1:1basicadds gluten
less seasoning
- ¼ cup Parmesan cheese, shredded
- 4 cloves garlic, pressed or minced
- 1 tablespoon dried Italian seasoning
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper, fresh ground
- 1 cup roasted garlic and onion pasta sauce, divided
- non stick olive oil spray
- ½ cup Parmesan cheese, shredded, for serving(optional)
- 1 pound green beans, stems snapped off
- 4 cloves garlic, sliced
- ½ teaspoon kosher salt
- ¼ cup water
- ½ whole lemon
Instructions
- 1
Preheat oven to 375°F and spray muffin tin with olive oil spray
- 2
Reserve 1/3 cup pasta sauce and combine remaining meatloaf ingredients in large bowl
- 3
Mix well with hands and portion into 8 muffin cups, pressing down gently
- 4
Spread reserved pasta sauce over tops and bake for 20 minutes until cooked through
- 5
Remove from oven and sprinkle with Parmesan cheese
- 6
Heat olive oil in large skillet over medium-high heat and add sliced garlic
- 7
Cook garlic for 30 seconds to 1 minute until fragrant
- 8
Add green beans and salt, cook for 2 minutes stirring occasionally
- 9
Add water, cover and cook for 5 minutes
- 10
Remove cover, squeeze in lemon juice and cook until liquid evaporates
Tips
Use a cookie scoop to portion meatloaf mixture evenly into muffin cups for uniform cooking.
Don't overmix the turkey mixture to keep the meatloaves tender and moist.
Let meatloaf cups rest for 2-3 minutes before removing from tin for easier release.
Good to Know
Refrigerate meatloaf cups up to 3 days. Green beans best served fresh but can be stored 2 days.
Meatloaf mixture can be portioned and refrigerated up to 1 day ahead. Green beans prep vegetables in advance.
Serve meatloaf cups warm from oven with green beans on the side. Good with mashed cauliflower or rice.
Common Mistakes
Don't skip the olive oil spray or meatloaves will stick to muffin tin.
Don't overcook green beans to avoid mushy texture.
Substitutions
FAQ
Can I make these meatloaf cups ahead?
Yes, you can portion the mixture into muffin tins and refrigerate up to 1 day ahead. Add 2-3 extra minutes to baking time if cooking from cold.
What if I don't have a muffin tin?
Shape into small individual loaves on a baking sheet lined with parchment paper. Baking time may increase by 5-10 minutes.
Can I freeze the cooked meatloaf cups?
Yes, freeze cooked cups up to 3 months. Thaw overnight in refrigerator and reheat in 350°F oven for 10-12 minutes.