Turkey Veggie Meatloaf Cups |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 20 |
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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:
2 cups coarsely chopped zucchini |
1 1/2 cups coarsely chopped onions |
1 red bell pepper, coarsely chopped |
1 pound extra lean ground turkey |
1/2 cup uncooked couscous |
1 egg |
2 tablespoons worcestershire sauce |
1 tablespoon dijon mustard |
1/2 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 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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