Turkey Veggie Meatloaf Cups

329 Reviews 13 Pics
  • Prep

    20 m
  • Cook

    25 m
  • Ready In

    50 m
amyappleseed
Recipe by  amyappleseed

“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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Ingredients

Adjust Servings

Original recipe yields 20 mini meatloaf cups

Directions

  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.

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Reviews (329)

Rate This Recipe
Gardenridge
236

Gardenridge

This is our latest favourite recipe. I freeze the uncooked meatloaf cups by scooping generous scoops and pressing them onto parchment paper covered cookie sheets. Freeze on the cookie sheet, then package in ziploc bags. Now, we've got fast food potential! I agree about adding garlic. You can also disguise/dress them up by shaping the small tortilla shells into muffin tins and cooking them at 350 for ten minutes. Plunk a meatloaf cup into each, and your meal looks even more appealing.

friendswhat
204

friendswhat

These were fantastic! I didn't have couscous so i substituted cooked quinoa (already cooked BEFORE adding to the recipe) and they were delicious! Also great the next day too.

Ashley
158

Ashley

Awesome and tasty! Mine turned out just barely a tad mushy (fresh out of the oven only), which I think is my fault since I nearly liquified the veggies in the food processor, which the directions clearly state NOT to do. I did use breadcrumbs instead of couscous b/c that's all I had on hand. Leftovers re-heated GREAT in the microwave and were not mushy at all. My DH has been cringing all week thinking about this meal, NO ONE thought it would taste good and EVERYONE loved it. I can't complain a bit, this was delicious and I will make these often. I had enough to do a full cupcake pan (12 or 15?) plus I have a pan of 9 in the freezer. I did add 2 cloves fresh garlic when processing the veggies, and some salt and pepper, and did a 1/2 ketchup/1/2 BBQ/worshestire/red pepper flake topping instead of plain BBQ sauce, we like to spice things up in my house. Served with pierogies and veggies.

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Nutrition

Amount Per Serving (10 total)

  • Calories
  • 119 cal
  • 6%
  • Fat
  • 1 g
  • 1%
  • Carbs
  • 13.6 g
  • 4%
  • Protein
  • 13.2 g
  • 26%
  • Cholesterol
  • 49 mg
  • 16%
  • Sodium
  • 244 mg
  • 10%

Based on a 2,000 calorie diet

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