Turkey Meatloaf Muffins & Mash

Mini turkey meatloaves with a tomato glaze, creamy mashed potatoes and peas in ready-to-portion servings.
Prep: 15 min · Cook: 30 min · 12 mini meatloaves; 3 plus mash and peas per serving
Equipment: 12-hole muffin tin

• 500g lean turkey mince (about 7% fat)
• 1 large egg (50g without shell)
• 50g rolled oats
• 100g onion, finely grated
• 6g garlic, minced
• 60g tomato ketchup
• 800g peeled potatoes, cut into chunks
• 120ml semi-skimmed milk
• 15g butter
• 240g frozen peas
• 5g olive oil, for greasing
• 2g smoked paprika (1 tsp)
• 2g salt, divided

1. 1

   Heat the oven to 200°C conventional / 180°C fan. Grease a 12-hole muffin tin with the measured oil.

2. 2

   Mix the turkey, egg, oats, grated onion, garlic, paprika and half the salt until just combined. Divide between twelve muffin holes and gently shape; brush each with 5g ketchup.

3. 3

   Bake for 20–25 minutes until every meatloaf muffin is cooked through and the centre reaches 74°C. Rest for 5 minutes before lifting out.

4. 4

   While the meatloaves bake, boil the potato chunks for 15–20 minutes until tender. Drain, allow to steam dry briefly, then mash with the milk, butter and remaining salt.

5. 5

   Cook the peas in boiling water for 3–4 minutes and drain. Divide the mash and peas between four plates or containers; add three meatloaf muffins to each.

Storage & reheating

Refrigerate portions in shallow containers within 2 hours at 4°C or below. Keep for up to 3 days, or freeze for up to 2 months for best quality. Thaw overnight in the fridge; microwave covered for about 3–5 minutes, turning the meatloaves halfway, until the centres and mash reach 74°C.

Substitutions

Lean chicken mince can replace turkey. Use certified gluten-free oats and check the ketchup if you require gluten-free ingredients.

Estimated nutrition per serving

566 kcal · 39g protein · 60.7g carbs · 16.1g fat · 9.8g fibre.

Calculated from measured ingredients using generic composition estimates. Brands and portion sizes change the result. Optional additions and substitutions are excluded.

Storage guidance: USDA leftover guidance