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Turkey-Quinoa Cupcakes

(3 reviews)
Turkey-Quinoa Cupcakes
  • Prep Time 5 min
  • Total Time 40 min
  • Servings 6
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Turkey-Quinoa Cupcakes

Muffin cups of turkey and quinoa meatloafy goodness. Adapted from Dinners, Dishes and Desserts.


pound ground turkey
cup cooked quinoa
cup rolled oats
green onion, chopped
tablespoons chopped fresh parsley
teaspoon cumin
teaspoon Italian seasoning
teaspoon salt
Pinch of black pepper
Pinch of garlic powder
Red pinch pepper flakes
cup shredded mozzarella cheese
Muir Glen™ organic pizza sauce, for dipping (optional)


  • 1 Heat oven to 350°F. Lightly grease a 12-cup muffin tin and set aside.
  • 2 In a large bowl, combine turkey, quinoa, rolled oats, green onion, egg, parsley, cumin, Italian seasoning, salt, pepper, garlic powder and red pepper flakes. Stir until thoroughly combined.
  • 3 Scoop filling evenly into the bottom of prepared muffin cups. Bake 30 minutes or until meatloaves are baked through; remove from oven and sprinkle tops with cheese.
  • 4 Heat broiler; return muffin tin to oven and broil cheese until bubbly and melted, about 2-3 minutes. Remove from oven; cool 1-2 minutes before removing meatloaves from tin. Serve with pizza or marinara sauce on the side, if desired.
See Step By Step


Turkey-Quinoa Cupcakes

As prepared by Girl Versus Dough,

Can we just get one thing out of the way here?

Baking meatloaf in muffin cups has changed my LIFE. I’m not joking!

It was once was a hassle to put all the filling into one pan and let it bake for what seemed like For. Ev. Er., now we can scoop it into individual forms and bake it in like T-minus a second (OK, plus a few more... but just a few!). Plus, whatever you don’t finish can go into the freezer (though for some reason, baking things in mini form always seems to get more attention in my house). Magic!

OK, I’m stepping off my soapbox now and into the kitchen. Why? Cuz we gonna use the same magic on these Turkey-Quinoa Cupcakes!

Here’s the sitch: These guys are super simple to throw together, scoop into a muffin tin and bake up until they’re nice and meatloafy brown. Oh, then we top them with cheese and broil it to bubbly browned perfection. No bigs. OR TOTAL BIGS.


Ingredients for the filling combined in a large bowl

But I’m getting ahead of myself. First, combine all the ingredients for the filling in a large bowl. What we have here is ground turkey, cooked quinoa, some rolled oats, fresh parsley, green onion, an egg and some speeeeces. Which is “spices” when I get really excited about them. Ahem.


Mixing filling ingredients together

Mix it all together until it’s nice and uniform, like so.


Filling scooped into muffin tin

Then scoop the filling evenly into a lightly greased 12-cup muffin tin, like so.


Bake the cups until they’re nice and brown and baked through, about 25 to 30 minutes.


Baked cupcakes

Sprinkle on the shredded mozzarella cheese and broil it until browned and bubbly. Oh me oh my I cannot WAIT TO EAT THESE.


Turkey-Quinoa Cupcakes, ready to eat

Finally, serve them up with some tangy pizza sauce on the side and commence the devouring. NOM NOM NOM.


Turkey-Quinoa Cupcakes, from above

Sorry, I forgot how to act like a lady there for a second. As I was saying, these are positively scrumptious and NOM NOM NOM.


Ah, well. I tried.

Stephanie (aka Girl Versus Dough) is off to make more mini meatloaves. Check out Stephanie’s Tablespoon member profile and keep checking back for her own personal recipes on Tablespoon!
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Nutrition Information 

No nutrition information available for this recipe
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