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Turkey Veggie Meatloaf Cups


Nutrition Information
Servings Per Recipe: 10
Calories: 119
Amount Per Serving
Total Fat: 1g
Cholesterol: 49mg
Sodium: 244mg
Total Carbs: 13.6g
Dietary Fiber: 1.2g
Protein: 13.2g

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Rate this recipe 4.6/5 (38 Votes)


  • 2 cups 2 cups coarsely chopped zucchini
  • 1 1/2 cups 1 1/2 cups coarsely chopped onions
  • 1 1 red bell pepper, coarsely chopped
  • 1 pound 1 pound extra lean ground turkey
  • 1/2 cup 1/2 cup uncooked couscous
  • 1 1 egg
  • 2 tablespoons 2 tablespoons Worcestershire sauce
  • 1 tablespoon 1 tablespoon Dijon mustard
  • 1/2 cup 1/2 cup barbecue sauce, or as needed


Servings 10
Adapted from


Step 1

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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