Preheat your oven to 350°F and lightly grease a 12-cup muffin tin with cooking spray or oil. While the oven heats, gather all your ingredients and measure them out into separate bowls—this ensures you can work quickly once you start mixing the meat mixture, which helps prevent the turkey from becoming overworked and tough.

In a large mixing bowl, crack both eggs and whisk them together lightly. Add the ground turkey, bread crumbs, milk, Worcestershire sauce, garlic powder, onion powder, parsley, oregano, thyme, salt, and pepper. Using your hands or a fork, gently combine the mixture just until everything is evenly distributed—avoid overmixing, as this can make the meatloaf dense and dry. I find that working quickly and stopping as soon as all ingredients are incorporated gives you the most tender result.

Divide the meatloaf mixture evenly among the prepared muffin cups, filling each one to the top and pressing gently so the mixture holds together. You should have about 8 filled muffin cups. Pack them firmly enough that they'll hold their shape when you remove them, but don't compress them so hard that they become dense.

Place the muffin tin in the preheated 350°F oven and bake for 23 minutes, or until the internal temperature reaches about 155°F when measured with a meat thermometer in the center of a muffin. At this point, the meatloaves are nearly cooked through but not yet at the safe serving temperature—we'll finish them under the broiler to add the cheese and sauce topping.

Remove the muffin tin from the oven and carefully spoon about 1 tablespoon of tomato sauce onto the top of each meatloaf muffin. Then top each one with a generous handful of shredded mozzarella cheese, dividing it evenly among all 8 muffins. I like to use thick-shredded cheese rather than finely shredded because it melts more slowly and creates those delicious golden spots during broiling.

Switch your oven to the broil setting on high and return the muffin tin to the oven, placing it on the rack closest to the heating element. Broil for 7 minutes, or until the cheese is melted and lightly browned and the internal temperature of each muffin reaches 165°F. Watch carefully during this step as broilers vary in intensity—if the cheese starts browning too quickly, move the tin down one rack. Let the muffins rest in the tin for 2–3 minutes before removing them, which helps them hold together better when you lift them out.