• Preheat the oven to 400° and spray a 12 count muffin tin with baking/olive oil spray.
• Add the oil to a skillet over medium heat, sauté the onion until softened, about 5 mins. Then add the garlic and saute for about 1 minute.
  2 tablespoon olive oil, 1 small to medium yellow or white onion diced, 3 plump garlic cloves chopped
• Remove from the heat and stir in the Worcestershire sauce, tomato paste, and fresh rosemary or thyme. Let cool for a couple minutes.
  2 tablespoon Worcestershire sauce, 1 tablespoon tomato paste, 1 teaspoon fresh rosemary or thyme
  
• In a large bowl combine the panko bread crumbs, milk, lightly beaten eggs, salt, black pepper, and onion powder. Let sit for about 5 minutes.
  1 cup panko bread crumbs, ⅓ cup milk, 2 eggs lightly beaten, 1 teaspoon kosher salt, ½ teaspoon black pepper, ½ teaspoon onion powder
• Add the ground turkey and the onion mixture.
• With clean hands lightly mix the ingredients together. Only mix just until it comes together, over mixing will create tough meatloaf muffins!
• With a ⅓ cup measuring cup portion out the meatloaf mixture into the prepared 12 cup muffin tin.
  
• Top each individual meatloaf with 1 Tablespoon ketchup, use more if you love the ketchup topping.
  
• Place the muffin tin on top of a baking sheet to catch any spill-overs in the oven!
• Bake at 400 for 25 minutes until the center of the meatloaf reaches 160°.
• Let rest for a few minutes and then serve, 2-3 cups per person!
  

Freezing Baked

• Bake and cool the turkey meatloaf cups. Place in a freezer safe baggie or container and freeze for up to 3 months. Then heat through in the oven or microwave.
• To serve, defrost in the fridge overnight. Or use the quick method by placing the sealed bag in luke warm water, changing the water every 30 minutes until thawed completely.
• Then heat through in the oven or microwave.

Freezing Raw

• Fill the muffin tin with the meatloaf mixture, leave the ketchup off until it is time to cook.
• Pop in the freezer. Once solid move to a freezer safe baggie. Keep in the freezer for up to 3 months.
• To serve, bake from frozen, adding the ketchup to the top and you may need to add 10 minutes to the cooking time to cook through.

  Make sure your meatloaf cups reach 160 degrees internal temp to be considered safe to eat.