Preheat oven to 375°F. Line a rimmed baking sheet with foil. Spray a six-cup muffin tin with nonstick cooking spray and set on top of the baking sheet.
In a large bowl, combine ground turkey, olive oil, quick oats, garlic powder, and freshly ground black pepper.
In a 1-cup measuring cup, measure out barbecue sauce, ketchup, and Worcestershire sauce; stir well. Pour half of the barbecue sauce mixture into the ground turkey mixture and mix to combine.
Evenly divide the meat mixture between the six muffin cups, smoothing the tops of the mounds. Carefully spoon the remaining barbecue sauce mixture over the meatloaf muffins. Bake for 30 to 45 minutes, until the center of a meatloaf muffin reaches 165°F on an instant read thermometer. Use a spoon to help lift the muffins out of the pan and drain on a paper towel-lined plate.
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Notes
I generally make meatloaf muffins in ceramic muffin pans, but a regular nonstick muffin tin will work just fine.
The baking sheet under the muffin tin is to prevent any potential overflow of ingredients from making a mess on the bottom of your oven.
One pound of ground turkey fills 6 muffin cups and makes 3 to 4 servings, depending on the size of appetites. This recipe is easily doubled.
If you don't have any reason to avoid eggs or gluten, you may make this recipe with one egg in place of the olive oil and/or plain breadcrumbs in place of the quick oats.
Keep in mind that the type of barbecue sauce you decide to use will largely affect the final flavor of your turkey meatloaf.
You may add 1 cup of finely minced/grated veggies (carrots, onions, celery, bell peppers) to the meat mixture, if you wish.