Turkey Veggie Meatloaf Cups Recipe

"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!"

Ingredients

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  • US
  • Metric
  • 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
  • Directions

  • Prep
  • Cook
  • Ready In
    1. Preheat oven to 400 degrees F (200 degrees C). 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 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.
    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 (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.

    Nutrition Facts

    Per Serving: 119 calories;1 g fat;13.6 g carbohydrates;13.2 g protein;47 mg cholesterol;244 mg sodium.Full nutrition
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