Turkey Veggie Meatloaf Cups

Lightly seasoned lean ground turkey meatloaf muffins made with couscous and lots of grated zucchini, onion, and red bell pepper get a topping of barbecue sauce in this easy recipe. The individual servings are perfect for so many eating plans, and it's easy to grab a couple for a quick breakfast, lunch, or snack.

• Preparation Time: 20 mins
• Cooking Time: 25 mins
• Total Time: 45 mins
• Calories: 119 Calories

Ingredients

• 1 egg
• 2 tablespoons Worcestershire sauce
• 1 tablespoon Dijon mustard
• 1 pound extra lean ground turkey
• 2 cups coarsely chopped zucchini
• 1 ½ cups coarsely chopped onions
• 1 red bell pepper, coarsely chopped
• ½ cup uncooked couscous
• ½ cup barbecue sauce, or as needed

Recipe Instructions

Step 1

Preheat oven to 400 degrees F (200 degrees C). Spray 20 muffin cups with cooking spray.

Step 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.

Step 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.