Turkey Veggie Meatloaf Cups
Meat and Poultry Turkey Ground
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!
Servings per recipe: 10
Calories per serving: 119
Preparation time: 20m
Total cooking time: 50m
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.
Nutrion facts:
| Total Fat | 1g | 1% |
| Saturated Fat | 0.0g | |
| Cholesterol | 47mg | 16% |
| Sodium | 244mg | 10% |
| Potassium | 315mg | 9% |
| Total Carbohydrates | 13.6g | 4% |
| Dietary Fiber | 1.2g | 5% |
| Protein | 13.2g | 26% |
| Sugars | 5g | |
| Vitamin A | 475IU | |
| Vitamin C | 21mg | |
| Calcium | 22mg | |
| Iron | 1mg | |
| Thiamin | 0mg | |
| Niacin | 6mg | |
| Vitamin B6 | 0mg | |
| Magnesium | 24mg | |
| Folate | 25mcg |
