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Turkey Veggie Meatloaf Cups Recipe

Recipe by: Amy Holmberg

"This super-delicious and incredibly easy recipe has become one of my absolute favorites. I pass it on to everyone I know, and they all rave about it too!"
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep20 m
  • Cook25 m
  • Ready In50 m
  • 1Preheat oven to 400 degrees F (200 degrees C). Spray 20 muffin cups with cooking spray.
  • 2Place zucchini, onions, and red bell pepper into a food processor, and pulse several times until finely chopped but not liquefied. Place the vegetables into a bowl, and mix in ground turkey, couscous, egg, Worcestershire sauce, and Dijon mustard until thoroughly combined. Fill each prepared muffin cup about 3/4 full. Top each cup with about 1 teaspoon of barbecue sauce.
  • 3Bake in the preheated oven until juices run clear, about 25 minutes. Internal temperature of a muffin measured by an instant-read meat thermometer should be at least 160 degrees F (70 degrees C). Let stand 5 minutes before serving.
Footnotes
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Ingredients
  • 10 servings
  • 119 cals
  • 2 cups coarsely chopped zucchini
  • 1 1/2 cups coarsely chopped onions
  • 1 red bell pepper, coarsely chopped
  • 1 pound extra lean ground turkey
  • 1/2 cup uncooked couscous
  • 1 egg
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1/2 cup barbecue sauce, or as needed
Nutrition

Amount per serving ( 5 total)

  • Calories:
    119
    6%
  • Fat:
    1
    1%
  • Carbs:
    13.6
    4%
  • Protein:
    13.2
    26%
  • Cholesterol:
    47
    16%

Based on a 2,000 calorie diet

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