Name: Turkey Veggie Meatloaf Cups
Prep time: 20 min
Cook time: 20 min
Yield: 10
Ingredients: Cooking spray -; Coarsely chopped zucchini - 2 cups; Coarsely chopped onions - 1 ½ cups; Red bell pepper, coarsely chopped - 1; Extra lean ground turkey - 1 pound; Uncooked couscous - ½ cup; Egg - 1 large; Worcestershire sauce - 2 tablespoons; Dijon mustard - 1 tablespoon; Barbecue sauce, or as needed - ½ cup

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Turkey Veggie Meatloaf Cups

1. Cooking spray -

2. Coarsely chopped zucchini - 2 cups

3. Coarsely chopped onions - 1 ½ cups

4. Red bell pepper, coarsely chopped - 1

5. Extra lean ground turkey - 1 pound

6. Uncooked couscous - ½ cup

7. Egg - 1 large

8. Worcestershire sauce - 2 tablespoons

9. Dijon mustard - 1 tablespoon

10. Barbecue sauce, or as needed - ½ cup

How to cook deliciously - Turkey Veggie Meatloaf Cups

1. Stage

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

2. Stage

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.

3. Stage

Fill each prepared muffin cup about 3/4 full. Top each cup with about 1 teaspoon of barbecue sauce.

4. Stage

Bake in the preheated oven until juices run clear, about 25 minutes. An instant-read thermometer inserted into the center of muffins should read at least 165 degrees F (74 degrees C). Let stand 5 minutes before serving.