“This super easy and incredibly tasty turkey, veggie meatloaf cups recipe has become one of my absolute favorites. I pass it on to everyone I know, and they all rave about it too!”
Prep: 20 m Cook: 25 m Ready In 50 m
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To make this Tasty Turkey Veggie Meatloaf Cups, You’ll need the following Ingredients:
Ingredients:
2 cups coarsely chopped zucchini
1 ½ cups coarsely chopped onions
1 red bell pepper, coarsely chopped
½ cup uncooked couscous
1 pound extra lean ground turkey
1 egg
2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
½ cup barbecue sauce, or as needed
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 ¾ full. Top each cup with about 1 teaspoon of barbecue sauce.
3. Bake in the preheated oven until juices run clear, about 25 minutes. The internal temperature of a muffin measured with an instant-read meat thermometer should be at least 160 degrees F (70 degrees C). Let stand 5 minutes before serving.
Pin this recipe to save it in relevant boards, use the Pin button below and enjoy.
Tasty Turkey Veggie Meatloaf Cups
Equipment
- Oven
- Muffin Cups
- Food Processor
Ingredients
- 2 cups coarsely chopped zucchini
- 1 ½ cups coarsely chopped onions
- 1 red bell pepper, coarsely chopped
- ½ cup uncooked couscous
- 1 pound extra lean ground turkey
- 1 egg
- 2 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- ½ cup barbecue sauce, or as needed
Instructions
- Preheat oven to 400 degrees F (200 degrees C). Spray 20 muffin cups with cooking spray.
- 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 ¾ full. Top each cup with about 1 teaspoon of barbecue sauce.
- Bake in the preheated oven until juices run clear, about 25 minutes. The internal temperature of a muffin measured with an instant-read meat thermometer should be at least 160 degrees F (70 degrees C). Let stand 5 minutes before serving.