Turkey Veggie Meatloaf Cups

Name: Turkey Veggie Meatloaf Cups
Cook time: 25 min
Yield: 20 mini meatloaf cups
Cuisine: United Kingdom
Ingredients: 2 cups coarsely chopped zucchini; 1\u2009½ cups coarsely chopped onions; 1 red bell pepper, coarsely chopped; 1 pound extra lean ground turkey; ½ cup uncooked couscous; 1 egg; 2 tablespoons Worcestershire sauce; 1 tablespoon Dijon mustard; ½ cup barbecue sauce, or as needed

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!

INGRIDIENT

2 cups coarsely chopped zucchini

1 ½ cups coarsely chopped onions

1 red bell pepper, coarsely chopped

1 pound extra lean ground turkey

½ cup uncooked couscous

1 egg

2 tablespoons Worcestershire sauce

1 tablespoon Dijon mustard

½ cup barbecue sauce, or as needed

DIRECTION

Step: 1

Preheat oven to 400 degrees F (200 degrees C). Spray 20 muffin cups with cooking spray.

Step: 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.

Step: 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.

NUTRITION FACT

Per Serving: 119 calories; protein 13.2g; carbohydrates 13.6g; fat 1g; cholesterol 46.7mg; sodium 244.4mg.

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