Turkey Veggie Meatloaf Cups

Turkey Veggie Meatloaf Cups

376
amyappleseed 1

"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

50 m {{adjustedServings}} servings 119 cals
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Nutrition

Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

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Directions

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  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

376
  1. 537 Ratings

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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, t...

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.

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 direction...