Recipe – Turkey Veggie Meatloaf Cups

PREP              COOK

20 minutes      25 minutes

7be6b7_e6df9ea2ad4a4144b9cac47118dbd16b.jpg_srb_p_250_250_75_22_0.50_1.20_0.00Ingredients –

  1. 2 cups coarsely chopped zucchini

  2. 1 1/2 cups coarsely chopped onions

  3. 1 red bell pepper, coarsely chopped

  4. 1 pound extra lean ground turkey

  5. 1/2 cup uncooked couscous

  6. 1 egg

  7. 2 tablespoons Worcestershire sauce

  8. 1 tablespoon Dijon mustard

  9. 1/2 cup barbecue sauce, or as needed

Directions – 

  1. Preheat oven to 400 degrees F. Spray 20 muffin cups with cooking spray

  2. Place zucchini, onions, and red bell pepper into a food processor, and pulse several times until finely chopped but not liquedied. PLace the vegaetables 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.

  3. Bake 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. Let stand 5 minutes before serving.

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