Turkey Meatloaf Muffins from Jamie Eason

by Sarah on February 23, 2012 · 36 comments

On Sunday this past weekend, not only did I make low cal, high protein granola bars but I also made Jamie Eason’s Turkey Meatloaf Muffins! This was my second time making them so I decided to make my variation slightly. Really, I just cut the recipe in half, used larger muffin tins and added more veggies than she did.

I paired one muffin with a clean salad using sun-dried tomatoes, walnuts, Parmesan cheese and balsamic vinaigrette for dinner on Sunday.

I stored the rest to use later in the week. Each Turkey Meatloaf Muffin has only 80 calories according to my recipe. If you use smaller muffin tins, aka 12 per tray, two muffins equals one serving. For those who are unfamiliar with Ms Eason, she is a well-known professional fitness model and competes at bikini and figure events. She has a regular column in Oxygen and her own diet plan on BodyBuilding.com which is where I found this recipe. With her program, she suggests having one serving as a snack or as meal 2 or 4 (for the TIU readers). I have been having them at lunch or dinner, usually with a large salad.

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The recipe calls for 2 lbs of turkey but since most stores sell ground turkey in 1 lb packages, I cut the recipe in half.

Jamie Eason’s Turkey Meatloaf Muffins via BodyBuilding.com

Prep Time: 10 minutes

Cook Time: 35 minutes

  • 1 lb ground Turkey (or chicken)
  • 1/4 cup of egg whites or 2 small egg whites
  • 1/2 cup of Rolled Oats
  • 1/4 tsp ground cumin
  • 1/4 tsp dried thyme
  • 1 tsp dry yellow mustard
  • 1 tsp black pepper
  • 1 tsp chipotle pepper spice (I used my Mrs Dash Chipotle seasoning)
  • 1/2 tsp salt
  • 1 tbsp garlic powder
  • 1 cup mixed chopped vegetables store-bought including onion, celery and carrot 0r
    • 1/2 small onion, finely chopped
    • 1 celery stalk, finely chopped
    • 1 large carrot, finely chopped

Preheat oven to 375F. Combine all ingredients in a bowl and mush together. You might want to add all the spices in a separate bowl to start so that they are consistent throughout. Do not skimp on the spices, trust me! Mix together with hands. I used veggies that were already chopped up because it was easy and I hate chopping celery. You do not have to, but I found it was a nice way to save time and it was not that much more expensive that buying them all separately.

Spray muffin tins with canola oil or olive oil. Form 12 little balls or 6 big balls and plop into the muffin tins. Feel free to pat them down. Make sure they are all about the same size. Bake in the oven for 25-35 minutes depending on the size of your muffin trays. Let cool, eat, enjoy and store the remaining.

**If made into 6 muffins, there are 120 calories in each turkey muffin with 1.5g of fat, 6.5g of carbs and 20g of protein using Jennie O extra lean ground turkey. Depending on how lean your turkey or chicken is, the nutrition information will change.**

If you like this recipe, also check out my post featuring a Clean Eating Spicy Meatloaf recipe which uses ground beef. I bet you could make them in muffins tins too but I have yet to try!


{ 27 comments… read them below or add one }

1 Gen February 23, 2012 at 8:27 pm

Yum! those look really delicious!


2 Ashley February 23, 2012 at 11:19 pm

I can’t believe how lowcal these are, especially since they seem full of flavor. Great recipe, and I like that it’s in muffin form!


3 alicia February 24, 2012 at 2:20 am

I must try! Thank you for the recipe.


4 Bobbi February 25, 2012 at 5:57 pm

Hi Sarah! I am new to your website, and I’m quickly falling in love. I’ve already added it to my Google Reader. I look forward to trying this recipe; however, I am eating low carb due to recommendations from my endocrinologist (I have PCOS). Do you have any suggestions on how I could modify this to make it low carb? Some recipes call for crushed pork rinds instead of bread crumps, so I wonder if that would work here. Let me know what you think!


5 Pam February 27, 2012 at 5:30 pm

Hey Sarah- is it 80 calories per muffins when you use a 12 muffin pan or 6 muffin pan? I just made them and they are delicious!


6 Sarah February 27, 2012 at 5:32 pm

If you make 6 of them, each is 80 calories. If you made twelve, a serving is 2 muffins which comes out to 80 calories :)


7 TEAL February 28, 2012 at 5:30 pm

Why does this same recipe (only difference is .5 lb more white meat turkey) when I google it and on one website it says (and breaks it down by ingredient) that each serving is 142 calories? Not adding up for just 1/2 pound more turkey breast.


8 Sarah February 28, 2012 at 5:36 pm

Where are you getting recipe from? I used Jamie’s nutrition facts but did not check them I admit. I’ll use my own recipe calculator now to check.


9 Sarah February 28, 2012 at 6:16 pm

It largely depends on how lean the turkey that you use is. I just entered in a few different options to my recipe calculator and decided to update the numbers on my recipe using Jennie O Extra Lean Turkey (since it’s a national brand) – although I did not use it in mine. People will have to take into account the % fat they use.


10 Maria April 25, 2012 at 9:37 pm

Make this today!!


11 Avery June 2, 2012 at 5:25 am

What could i use instead of oats to make it gluten free?


12 jessica July 9, 2013 at 3:32 pm

easy…just leave them out……


13 Yeah August 9, 2012 at 2:35 pm

My hubby & I are avid hunters, so always have a supply of venison in the freezer. Since venison is as low fat & carb as turkey and as high in protein, it worked perfectly as a sub for that ingredient (nutrition values didn’t change significantly when entered into myfitnesspal.com)! These are such a great way to use all that ground meat! Declicious, and healthy. :)


14 Mary September 9, 2012 at 10:44 pm

I made these for upcoming weeks food prep tonight in 24 mini muffins…let me tell you, these are AMAZING!!! I am going to have to start making 2 batches though, my husband and super picky eater kids can’t get enough of them!!!


15 Diane October 25, 2012 at 10:53 pm

made these the other night and OMG!!! Num! I tweaked it a little more by using 3/4lb of grd turkey breast and adding more veggies… carrot, celery, shitaki mushrooms, & red bell pepper. Probably close to 1.75 Cups…. didn’t measure :) I also only used 1/2 tsp of chipotle pepper becuase I find it spicy enough and a squirt of prepared mustard because didn’t have dry. Will be having these again. Thank you so much for the recipe. :)


16 Tricia November 1, 2012 at 3:46 pm

I just made these last night and loved them! My frozen veggie mix was a little weird becuase I was too lazy to go to the grocery store again (um green beans in meatloaf?) but it all tasted great! SO EASY and tasty!!! I will definitely make these again! Next time I want to mix it up with some other flavors in there too. Thanks for the recipe!!


17 Sarah January 19, 2013 at 11:37 am


Yum! Those muffins look delicious! I have a couple of questions. I live in Denmark and I don’t think you can get dried mustard here. Can I just use regular mustard instead? My second question is ” what is chipotle pepper spice?” Is it just a mix of pepper spices?



18 Nataasha February 5, 2013 at 7:49 pm

If you want to make them in a big batch for weekly meals do you cook them first then freeze them? or do you freeze them uncooked? Not sure if you can re-heat them if you freeze them cooked.

Love the look of the recipe though.


19 CRae February 13, 2013 at 5:29 pm


Sustitute 1 cup veggie onion mix with any kind of veg.


20 Tina Wilson March 9, 2013 at 10:58 am

Do you have printer friendly versions or am I missing something? Thanks! :)


21 Courtney April 21, 2013 at 9:07 am

I’m a big fan of making big batches of things (like soups) and then individually freezing them in freezer bags this way I can eat them at a later time.

Sometimes groups turkey gets a little funky…does anyone know h
If these freeze well?


22 Courtney April 21, 2013 at 7:27 pm

Not groups turkey…frozen turkey. How did my iPad autocorrect that one?


23 kmcc July 31, 2013 at 3:21 pm

I made these last night, though I did add a couple of lesser healthy ingredients (1 tbsp. Worcestershire, shake of chili sauce) and they were shockingly delicious. I never comment on things like this but the world needs to know what they’re missing! Thought they might wind up dry, but were super moist. So, so, so good.


24 Sarah July 31, 2013 at 3:27 pm

Yay! Glad you enjoyed them :) They are a staple for me too.


25 Jen November 6, 2013 at 2:31 am

I love these little meatloaves and they will be perfect for taking to work and heating up for easy meal. what exactly is in the salad you have served with it? I’m one of those non-cooks who need ingredients lol


26 Natalie December 28, 2013 at 9:16 pm

I have made these a few times. They do freeze well after being cooked (never tried freezing them before cooking). In fact, I found some that I had frozen in sets of 2 that I had forgotten about. They were at least two months old. I tossed a pack of 2 (straight from the freezer) into my lunch tote and microwaved them at lunch. They were just as good as the day they were made.


27 Denise Fernandez December 29, 2013 at 8:31 am

Turkey Meatloaf


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