1. Preheat the oven to 375°F (190°C) and lightly grease a standard 12-cup muffin tin or line the cups with parchment-style liners.

2. In a large mixing bowl, whisk together the egg, breadcrumbs or quick oats, milk, 1/4 cup ketchup, Worcestershire sauce, Italian seasoning, smoked paprika if using, salt, and black pepper until well combined.

3. Add the ground turkey, minced onion, minced garlic, and shredded carrot (if using) to the bowl. Use clean hands or a spatula to gently mix just until everything is evenly incorporated without overworking the meat.

4. Divide the turkey mixture evenly among the 12 muffin cups, gently pressing each portion into the cup and smoothing the tops without packing the mixture too tightly.

5. In a small bowl, stir together 2 tablespoons ketchup and the brown sugar to make a glaze. Spoon or brush a little glaze over the top of each meatloaf muffin.

6. Bake the meatloaf muffins for 18–22 minutes, or until the centers are cooked through and an instant-read thermometer inserted into the middle of a muffin registers 165°F (74°C).

7. Remove the pan from the oven and let the muffins rest in the tin for 5 minutes to set. Carefully loosen each muffin with a small spatula or knife and transfer to a serving plate.

8. Garnish with chopped fresh parsley if desired and serve warm with your favorite sides, or let cool completely before storing for meal prep or freezing.