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If you love pizza night but want something a little more nourishing (and weeknight-friendly), these Pizza Meatloaf Muffins are going to be right up your alley. They’ve got all the flavors you crave from a savory sauce to melty cheese, and that classic pizza seasoning, but tucked into a protein-packed, perfectly portioned mini meatloaf. They’re quick to make, easy to store, and honestly, one of those recipes you’ll find yourself coming back to again and again.
Whether you’re prepping lunches for the week, feeding hungry kids after school, or just need a no-fuss dinner, these check every box.
Why You’ll Love This Recipe
These are one of those recipes that just work for real life.
- All the pizza flavor, no fuss
- High-protein and satisfying
- Kid-friendly and freezer-friendly
- Perfect for meal prep or grab-and-go meals
- Ready in about 30 minutes
Plus, baking them in a muffin tin means built-in portion control and faster cook time than a traditional meatloaf.
Ingredients You’ll Need for Pizza Meatloaf Muffins
*Scroll down to the recipe card for the full recipe and ingredient list!
- Ground Turkey: The base of these muffins. I love using turkey here; it keeps things lighter but is still super satisfying.
- Eggs: Help bind everything together so the muffins hold their shape.
- Turkey Pepperoni: Adds that classic pizza flavor with a slightly lighter twist. You can swap for regular pepperoni if preferred.
- Shredded Mozzarella Cheese: For that gooey, melty, pizza-style finish (and a little goes inside and on top!).
- Almond Flour: A gluten-free alternative to breadcrumbs that keeps the texture tender without drying things out.
- Pizza Sauce: Adds moisture and that signature pizza flavor; use your favorite store-bought or homemade sauce.
- Italian Seasoning: A must for that classic herby flavor.
- Garlic Powder & Onion Powder: Adds depth and savoriness.
- Sea Salt: Enhances all the flavors.
How to Make Pizza Meatloaf
- Preheat your oven to 400ºF and lightly grease a muffin tin.
- Mix the base: In a large bowl, combine the ground turkey, eggs, chopped pepperoni, half of the mozzarella, almond flour, half the pizza sauce, and all the seasonings. Mix until just combined.
- Portion into the pan: Scoop the mixture evenly into the muffin cups, gently smoothing the tops.
- Add sauce: Spoon or brush a little extra pizza sauce over each one.
- Bake: Bake for about 15 minutes, or until fully cooked through (internal temp should reach 165ºF).
- Broil for that pizza finish: Top with the remaining cheese and pepperoni, then broil for a few minutes until melted and bubbly.
- Serve or store: Enjoy warm, or let cool completely before storing for meal prep.
Tips for Success
Don’t overmix: This keeps the muffins tender instead of dense.
Use a cookie scoop: Makes portioning quick and even.
Line or grease your muffin tin well: These can stick a bit because of the cheese.
Broil at the end: This is what gives that true “pizza” vibe—don’t skip it!
Variations & Swaps
Make these your own depending on what you have on hand:
- Swap ground turkey → ground beef or chicken
- Add finely chopped veggies (like bell peppers or spinach)
- Use dairy-free cheese if needed
- Try different toppings: olives, mushrooms, or cooked sausage
- Make them smaller (mini muffins) for bite-sized snacks
Meal Prep + Storage Tips
These are made for prepping ahead:
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze for up to 2–3 months.
- To reheat: Warm in the oven, toaster oven, or microwave until heated through.
They’re just as good reheated—and honestly, even cold straight from the fridge isn’t bad either.
If you like this meal prep recipe, check out these others:
Watch the video:
Pizza Meatloaf Muffins (Gluten-Free)
Ingredients
- 2 lb. ground turkey
- 2 large eggs beaten
- 1-1/4 cup turkey pepperoni divided and finely chopped
- 1 cup shredded mozzarella divided
- 1/4 cup almond flour
- 1/2 cup good-quality pizza sauce divided
- 2 teaspoons italian seasoning
- 1-1/2 teaspoon fine sea salt
- 1-1/2 teaspoon garlic powder
- 1 teaspoon onion powder
Instructions
- Pre-heat oven to 400ºF.
- In a large bowl combine ground turkey, 2 beaten eggs, 1 cup turkey pepperoni, 1/2 cup shredded mozzarella, almond flour, 1/4 cup pizza sauce, italian seasoning, salt, garlic powder and onion powder. Mix until fully combined.
- In a muffin tin, place 1/2 cup mixture in 9 tins and smooth the mound on the top. (See note)
- Brush remaining pizza sauce on top of each muffin.
- Bake for 15 minutes, or until turkey is fully cooked to 165ºF.
- Remove from oven and turn broiler on to high.
- Divide remaining cheese and pepperoni on top of meat muffins and place under broiler until cheese has melted and begun to melt and bubble, about 3 minutes.
- Serve warm with salad, or fully cool and pack away for meal prep.
Notes
Nutrition
This post is sponsored by Ello Products. All thoughts and opinions are always 100% my own! I love the integrity of their products and think you’ll love them too. Thank you for continuing to support LCK and the brands I work with!
Do you think these might work for school lunch? My kids would have to eat them cold, but safe to send with ice pack in their lunch?
I think it’d be okay because most kids eat lunch on the earlier end. But be careful since there are nuts in here–in case your school is nut free!
It’s one of my favourite recipes. I like to make it for a busy week ahead. And have it handy in the fridge. You cannot get it wrong. Its tasty and filling. No pepperoni? It does not matter. Still very good. Makes a delicious meal along with side salad or baked sweet potato or even few tomato if you in a hurry! Highly recommended:)
Would love to make this recipe, how can I make it without so much salt? Trying to keep my salt intake down due to stage 1 hypertension
Stephanie feel free to take omit the salt all together, or lower it based on your dietary needs. The meat, cheese and store-bought sauce does have sodium too, so if you need to lower it even further you may look to making your own tomato sauce and lowering the cheese.
You can use ground flax in place of the almond flour if needed.
I see it makes 9 so is 1 a serving or 2 as in the video?
Just made these. Delicious. I added capsicum and mushrooms to the mix and popped an olive on top. I made smaller ones which would be perfect for a party. Will definitely make again. Thanks for a great, simple recipe
So glad you enjoyed!
Just made these and they are excellent! I used 1 pound turkey and one pound italian sausage. I also put them into 12 muffins and they had to bake for 25 minutes. Could certainly do a true meatloaf but they cook faster this way, and they are cuter. A bit greasy but of course expected with the sausage. Trying to stay keto and this is a winner!
What is the serving size and calories per serving please??
Is the nutrition info available?
I do not see the nutritional value. Am I missing them somewhere? Sorry if they are in there and if they are not can I please get that?.
This recipe is amazing! My family loves it so much and it is so easy to make! I usually always have the ingredients to make them, too so it’s a win-win! Another great recipe!
Can you freeze these?
Yes!
If allergic to nuts còuld you possibly use ground up pork rinds instead?
These are FANTASTIC! The ground turkey is mild enough for the pizza flavor to really shine and you can’t even taste the almond flour, just it adds a bit of binder and lightness. I added a few T’s of Parmesan to mine, some chopped kale, and used Italian blend cheese . Since I didn’t have pizza sauce , no sugar spaghetti sauce worked just fine — I am making meatballs out of the bit of mix I had left. Thank you Lexi, this is a brilliant and delicious recipe.!
AWESOME for school and work lunches!!
These are so great for meal prep! What a great way to take meatloaf up to a whole new delicious level!
OMG I have been looking for these containers everywhere! THank you!
Pizza muffins?! SO. MUCH. YES.
Could you use ground beef instead or would the texture be off with this?
Hi Lee! Kelli here, part of the LCK team. We initially tested this with beef! We found that it was VERY greasy, as some meatloaves tend to be. Sometimes you can get rid of that problem by baking in a special meatloaf pan, or by baking it free form. But since we are baking these in a mini muffin tin, we couldn’t solve the excess liquid / fat problem any way aside from using ground turkey. So I would say you can use beef, but know that they’ll give off a large amount of liquid / fat, even if you use a 90%-10% mix like we did. But other than that the texture will still be the same!
What alternative flour can you use? My son would love these but has a tree nut allergy?
Thanks
Hi Stephanie! Kelli here, part of the LCK team. We have only tested this with almond flour so we can’t speak with certainty to how it would turn out but you may be able to try adding an extra egg and leaving out the almond flour all together!