Easy Greek Meatloaf Muffins (Meal prep friendly!)
This Greek Meatloaf Muffins recipe is the perfect meal prep to make a quick dinner. What I love about this Easy Dinner is that it’s packed with Mediterranean flavors, portion-controlled, and fun to make.
I’ve been making these for quick dinners or meal prep, they make great leftovers and are freezer-friendly. Easy to switch up with different herbs, cheeses, or even ground chicken or beef.
If you like this dish, you should try my Italian Meatloaf Mini Muffins, Pimiento Cheese Chicken & Grits, or The Best Sesame Oil Noodles.
Why You Will Love This Dinner
- Easy meal prep – Mix everything together, bake, and serve.
- Healthy ingredients – Lean ground turkey, fresh Mediterranean flavors, and wholesome toppings.
- Versatile meal – Perfect as a main, for meal prep, or even as party appetizers.
Ingredients (and why they’re great)
- Ground turkey – Lean protein that's great for baking.
- Egg – Helps bind everything together.
- Breadcrumbs – Adds structure without heaviness.
- Mayonnaise – Keeps muffins moist.
- Oregano & garlic powder – Classic Greek seasoning for savory flavor.
- Kalamata olives – Salty, briny bites for authentic taste.
- Pepperoncinis – Adds tang and slight heat.
- Feta cheese – Creamy, tangy, melts into the muffins.
- Sun-dried tomatoes – Sweet, concentrated flavor.
- Cooking spray or oil – Prevents sticking and keeps muffins intact.
Substitutions and Variations
- Swap ground turkey for ground chicken, beef, or lamb.
- Use gluten-free breadcrumbs to make the recipe gluten-free.
- Add spinach or zucchini for extra veggies.
- Switch feta for goat cheese for a slightly different flavor.
Instructions
- Preheat oven to 400°F.
- Grease a muffin tin with cooking spray or lightly brush with oil.
- In a large bowl, combine ground turkey, egg, breadcrumbs, and mayonnaise.
- Add chopped olives, pepperoncinis, feta, and sun-dried tomatoes. Mix until evenly combined.
- Divide mixture evenly among muffin cups and gently press down.
- Bake for 25 minutes, or until the internal temperature reaches 165°F.
- Let cool a few minutes before serving.
Tips and Notes
- Use a cookie scoop to portion muffins evenly.
- Don’t overmix the meat to keep muffins tender.
- Let muffins rest a few minutes after baking for easier removal.
Recipe FAQs
Can I freeze these?
Yes, let cool completely and store in an airtight container or freezer bag for up to 3 months.
Can I make them ahead for meal prep?
Absolutely! Bake and store in the fridge, then reheat as needed.
Can I make this dairy-free?
Yes. Omit feta or use a dairy-free cheese alternative.
Serving Suggestions
- Serve with a Greek salad or roasted vegetables.
- Pair with tzatziki or hummus for dipping.
- Great for lunchboxes or a protein-packed snack.
Storage and Reheating Instructions
Storage: Refrigerate in an airtight container for up to 4 days, or freeze up to 3 months.
Reheating: Warm in a 350°F oven for 10 minutes or microwave individual muffins for 1–2 minutes.
Tips: Freeze in single portions for easy grab-and-go meals
Greek Meatloaf Muffins
Ingredients
- 1 lb ground turkey
- 1 large egg (whisked)
- 1 tablespoon mayonnaise
- 1 teaspoon oregano
- 1 teaspoon garlic powder
- ½ teaspoon cumin
- ½ teaspoons salt
- ¼ cup chopped pepperoncinis
- ¼ cup crumbled feta cheese
- ¼ cup chopped marinated sun-dried tomatoes
- Cooking spray or oil for greasing the muffin tin
Instructions
- Preheat oven to 400°F.
- Grease a muffin tin with cooking spray or lightly brush with oil.
- In a large bowl, combine the whisked egg, ground turkey, and mayonnaise.
- Add finely chopped pepperoncinis, feta, and sun-dried tomatoes and mix until evenly combined.
- Divide mixture evenly among muffin cups and gently press down.
- Bake for 25 minutes, or until the internal temperature reaches 165°F.
- Let cool a few minutes before serving.
