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I first tasted meatloaf muffins on a trip to Santa Fe, New Mexico, where they appeared on the menu at a local café. They were everything I love about meatloaf—hearty, comforting, and satisfying—but in perfectly portioned individual servings with just a hint of Southwest flavor.
When I got home, I couldn’t resist creating my own lighter version. These turkey meatloaf muffins are made with lean ground turkey, salsa, ricotta cheese, and Dijon mustard for a moist, flavorful bite without breadcrumbs or oats. They’re naturally gluten-free, WW friendly, and quick enough for a weeknight dinner.
I also love serving them for casual gatherings and buffets. Double the recipe, arrange them on a platter with salsa, ketchup, or barbecue sauce (affiliate link), and watch them disappear.
Why You’ll Love These Turkey Meatloaf Muffins
- Ready in about 30 minutes from start to finish.
- Perfectly portioned for easy serving and meal prep.
- Naturally gluten-free with ricotta replacing breadcrumbs.
- Moist and flavorful thanks to salsa, ricotta, and Dijon mustard.
- Great for lunches since leftovers reheat beautifully.
Ingredients and Substitutions
- Lean ground turkey – Lean but still tender. Ground chicken or lean ground beef also work well.
- Pico de gallo or mild salsa – Adds moisture and Southwest flavor. Use medium or hot salsa if you like more heat.
- Part-skim ricotta cheese – Keeps the muffins moist while replacing breadcrumbs. Cottage cheese can also work if blended until smooth.
- Dijon mustard – Adds depth and helps keep lean turkey from tasting flat.
- Egg whites – Help bind everything together. One whole egg can be substituted if preferred.
- Scallion – Adds mild onion flavor. Finely chopped onion works too.
- Chili powder – Brings classic Southwest flavor. Add cumin or smoked paprika if you’d like.
- Salt and pepper – Season to taste.
How to Make Mini Southwestern Meatball Muffins
Step 1: Prep the Oven and Pan
Preheat the oven to 350°F. Lightly coat a 6-cup muffin pan with nonstick cooking spray.
Step 2: Mix the Meatloaf
In a medium bowl, combine the turkey, salsa, ricotta, Dijon mustard, egg whites, scallion, chili powder, salt, and pepper. Mix gently until everything is evenly combined.
Step 3: Fill the Muffin Cups
Divide the mixture evenly among the prepared muffin cups, filling each about three-quarters full.
Step 4: Bake
Bake for 25 to 30 minutes, or until the meat is cooked through and reaches an internal temperature of 165°F.
Step 5: Rest and Serve
Allow the meatloaf muffins to rest for a few minutes before removing them from the pan. Serve warm with your favorite toppings.
Recipe Notes
Don’t be surprised if you notice a little liquid around the muffins when they first come out of the oven. That’s simply moisture released from the turkey and salsa. As the muffins rest for a few minutes, much of it is reabsorbed.
The meat mixture can be assembled a day ahead, covered, and refrigerated until you’re ready to bake.
If you enjoy spicy foods, use medium or hot salsa and stir in a tablespoon of chopped fresh cilantro for even more Southwest flavor.
Easy Variations
Cheesy Southwest
Add a little shredded reduced-fat Pepper Jack or cheddar cheese to the mixture.
Tex-Mex
Mix in a few tablespoons of black beans and corn.
Italian Style
Swap the salsa for marinara and the chili powder for Italian seasoning.
Mediterranean
Replace the salsa with chopped roasted red peppers and add crumbled feta.
Serving Suggestions
Serve alongside a big vegetable salad, or crunchy slaw, and maybe a plate of baked zucchini fries or crispy air fryer curly fries.
They’re also delicious topped with salsa, barbecue sauce (affiliate link), ketchup, or a little avocado.
Leftover Ideas
Leftover meatloaf muffins are just as good the next day.
- Enjoy them cold as a quick protein-packed lunch.
- Slice them for sandwiches or wraps.
- Crumble them into tacos.
- Chop them over a salad.
Calories and WW Points
According to my calculations, each serving (3 meatloaf muffins) has 208 calories and 2 WW Points.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
5 PointsPlus (Old plan)
If you’ve made these Southwest Mini Meatloaf Muffins, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Southwest Turkey Meatloaf Muffins Recipe
Ingredients
- 8 ounces lean ground turkey
- 1/4 cup pico de gallo or mild salsa
- 1/4 cup part-skim ricotta cheese
- 2 teaspoons Dijon mustard
- 2 egg whites
- 1 scallion, chopped
- 1/2 teaspoon chile powder
- Salt and freshly ground black pepper
Instructions
- Preheat the oven to 350F degrees.
- In a medium sized bowl, mix all of the ingredients thoroughly.
- Spray 6-cup muffin tin (affiliate link) with non-stick spray and fill each with 1/3 cup of the meatloaf mixture.
- Bake for 25-30 minutes, or until meatloaf muffins are cooked through.
- Remove from the tin and serve hot.
Notes
(Must be logged into WW on a smartphone or tablet.) 5 PointsPlus (Old plan) Make up the meatloaf mixture up to 1 day in advance, fill the cups and cook when you’re ready to serve. I used liquid egg whites which I love for convenience sake. Also it avoids leftover egg yolks, which oftentimes just get thrown away. If you’re a real fan of spicy food, up the salsa heat to medium or hot. Feel free to add a tablespoon of chopped cilantro for added color, flavor and authenticity.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More WW-Friendly Meatloaf Recipes
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What would you serve with these. They look yummy can’t wait to make them.
It depends on if you are serving them as a snack or appetizer. As an appetizer I like a simple dip of salsa mixed with Greek yogurt or light mayo. As a part of a main dish you could serve them with a big veggie salad, cauliflower rice, rice, skinny mashed potatoes, and a combination of sauteed corn and zucchini is a favorite too. The options are endless!
Hi – Can I assume this can be doubled, and that it freezes well? Thank you!
Hi Jamie, Yes and yes.
Is there a reason you don’t use the whole egg?
You can use 1 whole egg in place of 2 egg whites if you prefer. ~Martha