Entree, Ground Turkey: Turkey Veggie Meatloaf Cups

By LynnK

by: amyappleseed“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!”allrecipes.comby: Gardenridge
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, then package in ziploc bags. Now, we’ve got fast food potential! You can also disguise/dress them up by shaping the small tortilla shells into muffin tins and cooking them at 350 for ten minutes. Plunk a meatloaf cup into each, and your meal looks even more appealing.

Ingredients

• 2 cups coarsely chopped zucchini
• 1 1/2 cups coarsely chopped onions
• 1 to 3 tsp. chopped garlic or to taste
• 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

Details

Servings 20
Preparation time 20mins
Cooking time 45mins

Preparation

Step 1

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; or chop with a food chopper or knife. 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.

Nutritional Information
Amount Per Serving Calories: 119 | Total Fat: 1g | Cholesterol: 49mg Powered byESHANutrient Database