Turkey Couscous Meatloaves

By phowley

Ingredients

• 3/4 cup water
• scant 1/2 cup couscous
• 1 medium zucchini, grated on large holes
• of grater
• 1/3 cup red onion, finely chopped
• 1/4 cup fresh sage leaves, finely chopped
• 1 1/2 tsp kosher salt
• 1/2 tsp freshly ground pepper
• 1 pound ground turkey
• 1 large egg
• 1/4 cup light brown sugar
• 2 tbsp Dijon mustard (i omitted it)
• 2 tsp tomato paste
• 4 slices bacon
• Cranberry, apple, and walnut relish (recipe follows, I omitted it)

Details

Servings 4

Preparation

Step 1

1. Bring water to a boil in a small saucepan. Stir in couscous, cover, and remove from heat; let stand 5 minutes. Line a baking sheet with nonstick foil. Heat oven to 425 degrees F.
2. Transfer couscous to a large bowl and fluff with a fork. Stir in zucchini, onion, sage, salt, and pepper. Add turkey and egg and mix well to combine. shape into 4 oval meatloaves, each about 1 1/2 inches think; transfer to prepared baking sheet.
3. In a small cup, mix sugar, mustard and tomato paste until blended and smooth; brush most of the mixture over meatloaves. Lay a bacon slice diagonally over each meatloaf and tuck ends under; brush bacon with remaining tomato mixture. Bake 30 minutes or until meatloaves are cooked through.
4. Turn on broiler; place meatloaves under broiler to crisp bacon, about 1 minutes. Serve with cranberry relish.
Each serving:404 cal., 16g. fat, 30 g. protein, 35 g. carb

Cranberry, apple and walnut relish:
Stir together:
1 (16oz.) can whole-berry cranberry sauce
1/2 golden delicious apple, diced
1/2 cup chopped, toasted walnuts
2 tbsp snipped fresh chives
Makes 4 servings.
Each 254 cal., 8g. fat, 2 g. protein, 47 g. carb