Turkey Veggie Meatloaf Cups
Serves: 3
Shirley Senger
1 January 1970
Based on User reviews:
55
Spice
49
Sweetness
55
Sourness
40
mins
Prep time (avg)
4.1
Difficulty
Ingredients:
2 cups
Zucchini (coarsely chopped)1.5 cups
Onion (coarsely chopped)1 cup
Couscous (uncooked)1
Egg2 tbsps
Worcestershire Sauce1 tbsp
Dijon MustardDirections:
1
Preheat oven to 400 degrees F (200 degrees C)
2
Spray 20 muffin cups with cooking spray
3
Place zucchini, onions, and red bell pepper into a food processor, and pulse several times until finely chopped but not liquefied
4
Place the vegetables into a bowl, and mix in ground turkey, couscous, egg, Worcestershire sauce, and Dijon mustard until thoroughly combined
5
Fill each prepared muffin cup about 3/4 full
6
Top each cup with about 1 teaspoon of barbecue sauce
7
Bake in the preheated oven until juices run clear, about 25 minutes
8
Internal temperature of a muffin measured by an instant-read meat thermometer should be at least 160 degrees F (70 degrees C)
9
Let stand 5 minutes before serving