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
- Ground turkey – Lean protein that's great for baking.
- Egg – Helps bind everything together.
- Mayonnaise – Keeps muffins moist.
- Spices & herbs– Classic Greek seasoning for savory flavor.
- Sun dried tomatoes & lemon – Adds tang
- Feta cheese – Creamy, tangy, melts into the muffins.
- Bread Crumbs – keep 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 all ingredients.
- 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
Freezer Instructions
1. Cool completely.
Never freeze hot food. Let it cool completely first (you can even refrigerate it overnight). Before sealing, wipe away any condensation inside the container to help prevent ice crystals from forming.
2. Portion it for real life.
Freeze the amount you'll actually use. If your family won't eat a whole casserole in one night, divide it into smaller portions instead. Smaller portions also thaw much faster.
3. Leave a little room.
Don't fill containers all the way to the top, foods expand slightly as they freeze.
4. Label everything.
Write the recipe name and the date on each container so you know exactly what's waiting in your freezer.
5. Freeze.
I love freezing meals in 2-cup silicone freezer cubes. They're the perfect size for lunches or small dinners, stack beautifully, and thaw much faster than one giant frozen block.
How to Reheat
For best results, transfer your meal to the refrigerator the night before.
If it's still a little frozen in the center, microwave on the Defrost setting in 5-minute intervals until it can be broken apart easily.
Then simply reheat like you would any leftovers:
- Bake casseroles in the oven.
- Warm soups, pasta, and skillet meals on the stovetop.
- Use the microwave for quick meals.
- The air fryer works great for foods that should stay crispy.
My favorite freezer rule: Reheat food the same way you originally cooked it whenever possible. It almost always gives you the best texture.
Storage Tip: For the best flavor and texture, enjoy freezer meals within about 3 months.
I hope you are Over the Spoon for this recipe!
If you loved this recipe, please leave a review or a star rating below
Greek Meatloaf Muffins
Ingredients
- 2 lb ground turkey
- 2 large egg (whisked)
- 2 tablespoon mayonnaise
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 ½ teaspoon kosher salt
- 2 tablespoons fresh dill
- ½ cup crumbled feta cheese
- ⅓ cup chopped marinated sun-dried tomatoes
- 1 tablespoon fresh lemon juice + 1 teaspoon zest
- ⅓ cup panko bread crumbs
- Cooking spray or oil for greasing the muffin tin
- ½ cup tzatziki for serving
Instructions
- Preheat oven to 375°F.
- Grease a muffin tin with cooking spray or lightly brush with oil.
- In a large bowl, whisk the eggs with spices. Then stir in ground turkey, and mayonnaise.
- Add finely chopped sun-dried tomatoes, lemon juice & zest, bread crumbs and feta and gently mix until evenly combined.
- Divide mixture evenly among muffin cups (filling ¾ full) and gently press down.
- Bake for 25 minutes, or until the internal temperature reaches 165°F.
- Let cool a few minutes before serving.
- Top with tzatziki and dill to serve.
These were so easy and perfect meal prep