Turkey Veggie Meatloaf Cups

This is our latest favourite recipe. I freeze the uncooked meatloaf cups by scooping generous scoops and pressing them onto parchment paper covered cookie sheets. Freeze on the cookie sheet, then package in ziploc bags. Now, we've got fast food potential! I agree about adding garlic. You can also disguise/dress them up by shaping the small tortilla shells into muffin tins and cooking them at 350 for ten minutes. Plunk a meatloaf cup into each, and your meal looks even more appealing.

These were fantastic! I didn't have couscous so i substituted cooked quinoa (already cooked BEFORE adding to the recipe) and they were delicious! Also great the next day too.

Awesome and tasty! Mine turned out just barely a tad mushy (fresh out of the oven only), which I think is my fault since I nearly liquified the veggies in the food processor, which the directions clearly state NOT to do. I did use breadcrumbs instead of couscous b/c that's all I had on hand. Leftovers re-heated GREAT in the microwave and were not mushy at all. My DH has been cringing all week thinking about this meal, NO ONE thought it would taste good and EVERYONE loved it. I can't complain a bit, this was delicious and I will make these often. I had enough to do a full cupcake pan (12 or 15?) plus I have a pan of 9 in the freezer. I did add 2 cloves fresh garlic when processing the veggies, and some salt and pepper, and did a 1/2 ketchup/1/2 BBQ/worshestire/red pepper flake topping instead of plain BBQ sauce, we like to spice things up in my house. Served with pierogies and veggies.

We make turkey meatloaf, meatballs, and burgers at least once a week. I was looking for a recipe that was slightly different then what I normally make. I used 3 lbs of ground turkey, 1l arge Red bell pepper, 1 large green bell pepper, 1 large vidalia onion, 4 cloves garlic minced,6 Tbs Worcestershire sauce, 3 Tbs Dijon, 3 eggs, 2 cups italian seasoned breadcrumbs, 1/4 cup olive oil(did not have couscous or zucchini on hand) and topped each large meatloaf muffin with a squeeze of Bulls-Eye Kansas City barbeque sauce. It made 23 delicious meatloaf cupcakes. They reached 160 degrees in 18 minutes on 400 degrees oven. The entire family raved about these and they had a completely different flavor than what I normally make. Thank you for the wonderful recipe!

I promise that I will stop thinking bad about ground turkey as a beef substitute. This is the third recipe, from this site, that I've tried, and once again it was an out of the park home-run. I am sure we might play with this recipe in the future, but we followed it as written and all I can say is WHO KNEW??? This was just wonderful.

These were fast to put together and tasty. I did add salt and pepper and some minced garlic to this. I didn't eat these the same day, but rather the next day for dinner. I like the texture.. nice and firm, not crumbly. Next time I think I'll use my usual mixture of ketchup and tabasco on top.. I missed the sweet/spiceness

10 stars!! Don't forget the barbecue sauce, it really enhances the flavor. I put all the vegetables in my food processor and chopped them together to make it easier. I love recipes that serve a dual purpose! Meatloaf plus veggies that don't have to be 'hidden' make this recipe a true winner. My whole family devoured these, and asked that they be placed in our meal rotation. Thanks for a GREAT healthy recipe!

Love the idea of making into cups but the recipe itself could use more flavor. I used cooked quinoa and added extra Worchestershire, lots of garlic and s/p to the mix. I subbed a small green pepper for red and threw in some carrots as well. I didn't liquify the veggies but next time would keep them a lil large for texture (esp carrots for crunch). For the topping I used bbq sauce, tomato paste and chili pepper sauce. I made a dozen large cups and cooked 30m at 400. They were moist but still a lil bland. Next time I'll add some more seasoning (onion/garlic powder, basil perhaps) and definitely more sauce on top. Made with sweet potatoes and sweet and spicey green beans from AR. The sauce from the grean beans was great with the meat. Will do again soon and make adjustments!

If I based this review on taste alone, I would probably give it four stars but the taste with the unbelievably low calorie count gives it an easy five stars. I used ground chicken instead of turkey, added a lot of salt, pepper, and garlic powder and will add even more next time. My food processer is currently broke so I just shredded all of the vegetables (which probably added more veggies since I measured a more compact zucchini and onion). Number one thing, I did NOT try to sell this as meatloaf to my husband. I said that I made zucchini cups and he came into it with an open mind. If I had said meatloaf, he would have expected meatloaf and it would have been the baked cauliflower that I tried to pass as pizza crust all over again:)

I don't have a food processor so I grated the veggies instead. They turned out quite well. With a little extra BBQ sauce they make good leftovers too.

Great weeknight dish! I made half of them with store bought BBQ sauce, and half a mixture of ketchup, worcestershire, and red pepper flakes. The latter really complemented the dish.

Great flavor and the zucchini kept the meatloaf very moist since turkey has a tendency to be dry. I didn't have red pepper so I used 1 1/2 carrots instead. They were a great crunchy substitute! Also, the saucy topping is my favorite part so I will up it to 3/4 cup next time so that each muffin can be smothered. The family loved it--even my VERY picky 88-year-old Pappaw!

No couscous???? Substitute oatmeal!!! This is a great recipe. I substituted 1 cup of uncooked old-fashioned oatmeal for the couscous (the quick- cook variety will probably work just as well). The other changes I made were to use two eggs and three tablespoons of Worcestershire sauce instead of two. Also I grated the zucchini using the coarse side of the grater. The flavor was light, but very good. They were a bit difficult to get out of the muffin cups and my pans were nearly new non-stick pans. Next time, I plan to try baking them as patties on a foil lined cookie sheet. Overall ...... a Great Recipe!

We loved these. They're easy to make in advance, plop in the muffin tin then stick in the 'fridge. They were incredibly moist despite using 93/7 lean turkey. Using a large, levered ice cream scoop makes this really easy to portion out. I used the Cuisinart to grate all of the veggies but only used one huge onion which yielded less than the 1.5 cups called for. I drained and very gently squeezed out the excess water from the veggies, minced a few large garlic cloves, used whole wheat couscous (which you don't detect in flavor OR texture), added 1/2 tsp. of salt and used 2 eggs to eliminate any concern about binding (they held together beautifully and came out of the tin easily). The recipe yielded 16 meatloaves using a standard-sized, well-sprayed muffin tin, and I did half w/ bbq sauce and half w/ ketchup. My bean-pole teenage daughter ate 4(!), my husband ate 3 (there were a few more ketchup'd ones as leftovers, so bbq must've been the winner) and we have leftovers for tomorrow night! I'd happily make these again and double the recipe so I could freeze some and have FOUR nights of dinner covered! No WAY does this recipe serve 10; I'd say it'd serve a hungry family of 5 with two or three left over.

Light, moist, not crumbly = delicious! I pressed two cloves of garlic to add to the mix and threw in a teaspoon of cayenne, which definitely brought the heat. Could have used a couple shakes of salt and turns of the pepper mill. I topped half with ketchup (what I am used to topping meatloaf growing up!) and half with Bull's-Eye Original. I preferred the lighter flavor of the ketchup, hubby preferred the BBQ (though he noted it can be overwhelming, so no need to overdo it.)

Very flavorful and moist. Pretty kid friendly too, and a good way to get some extra veggies in. I didn't realize until too late I didn't have the couscous so I substituted a 1/4 cup of quinoa cooked first in 1/2 cup of water, which worked out well. Otherwise followed the recipe to the letter. I would not bake them in muffin tins next time though, as it was some mess to clean up. This would work well as a loaf or meatballs. The leftovers made great sandwiches the next day, which was a bonus.

These surprised my husband and me both! Wow! I usually have to make a ton of changes to be happy with a recipe, but these required very few. I used quinoa instead of couscous, because that's what I had on hand; Instead of 1 1/2 cups onions, I did 1 cup onion and 1/2 cup finely shredded carrot; I threw in 6 finely minced garlic cloves, 1 tsp. of salt and 1/4 tsp. cayenne pepper to give it a little more flavor; and I used 20 oz. of ground turkey instead of 16 oz. due to complaints of the meat-to-veggie ratio. I baked them for 30 minutes, which was perfect--they were just starting to pull away from the edges of the pan and were easy to remove. This made 20 very nicely sized "muffins", of which my husband ate 5! They did not taste "too veggie" and were actually light while still being filling. We'll be enjoying these again later in the week and are already looking forward to it. Thanks for the great recipe!!!

These are great, very diet-friendly, and also works well when made as a regular sized 9x5 loaf. I go overboard with veggies and add in lots more than the recipe calls for (finely minced carrots, zucchini, broccoli).

I added salt and powered garlic (about a teaspoon of each) but otherwise followed the recipe exactly. Very easy and healthy! I loved it!

Made these last night & they were a hit with the whole family!! The only reason I gave it 4 stars, instead of 5, is because after reading many reviews I made these changes: 2 lbs. turkey (after reading reviews I realized there was too many veggies to meat ratio), 2 pressed garlic cloves, 2 eggs, 3 T. Worc, 2 T. Dijon, S/P & 3/4 C. Italian bread crumbs (not a fan of couscous). I had to cook for 45-50 min. as well. This is a wonderful base recipe to tweak to your liking!! Will DEFINITELY make again--thx!!!!

Awesome!!! This is our new favorite meatloaf -love the individual size meatloaves. Used Sweet Baby Ray's bbq sauce, followed the recipe exactly...love how fast everything comes together-perfect weeknight recipe -thanks so much!!

I'm too cheap to buy red pepper (at $4+ a pound), so I added carrots and mushrooms instead because I had them. Could of used some pepper and maybe even a little salt. I would play with some seasonings next time. But the muffin tin worked great and I will be making again! Thanks.

Best meatloaf!! I used one cup zucchini and one cup shredded carrot, and I used quinoa instead of couscous (that's what I had on hand). I also greased my teflon cupcake tins. This is a keeper!

What a great way to sneak more veggies into dinner! My kids loved them!! I also exchanged the couscous for quinoa for more protein and fiber and was very pleased! Thanks for sharing this one!!

What a wonderful dish! MOIST, delicious, easy to make, easy to reheat...a recipe I won't bury in my files.

Will definitely be making this again. Grated the zucchini and onion since I don't have a food processor. Also omitted the bell pepper. Next time I will add a touch of seasoned salt and maybe some garlic. But still delicious as is!

Made this exactly to the recipe last night and it was awesome. Oh, I did add some garlic. I used a "bold" BBQ sauce on top but next time I think I'll use a sweeter sauce. Can't wait to have a leftover for lunch today.

I've made this recipe so many times and am always impressed at how tasty and healthy it is. It freezes wonderfully and tastes just as good when reheated. It is so easy to throw together.

Made this tonight for my husband who is trying to lose weight. He loved it and I liked it also. I used 99% fat free ground turkey and followed the recipe exactly although I had to chop/dice the vegetables by hand. They turned out delish, solid - yet tender and moist. Thanks for this healthy recipe.

I made this for Dinner tonight. I was SO GOOD yet so healthy that I thought I would share! I used 99% fat free lean Organic ground turkey. 1 and a half Zuchinni's. I substituted carrots and Celery for the red Bell Pepper and I added 1/3 cup of whole wheat Panko bread crumbs. I omitted the Dijon and mixed 1/2 cup of Barbecue, 1/2 cup of ketchup and 3 tablespoons of Worcestershire and then mixed 1/3 of a cup of it in with the meatloaf mix. Then I spread rest on the top of each "Meat Cupcake" as I like to call them! There was more than needed to fill a full Muffin Pan so I also used a mini loaf pan. I served them up with some Quinoa Pilaf (Homemade). SUPER DELICIOUS AND SUPER NUTRICIOUS! YUM!

The basic recipe is very close to mine, although I use ketchup, the jumbo muffin tins, add a layer of creamy spinach and top it with mashed potatoes, bake it and then freeze it for lunches at work for my husband and I.

Pretty good! If you dont use the bbq sauce it is blandish. Not that blandish can be bad! Very nice and easy. My muffin tin looked yucky so I tossed it, and just spooned globs in a glass dish and that was fine. Put the sauce on half of the globs. Had alot leftover raw, so I divided it and put into freezer bags log style. Before I did though, I squirted some garlic paste in and added a decent amout of peppercorn blend and froze. Will use this recipe again! Think I over cooked them too,they were a little dry but yummy! Think this would be good for a party if you made little cakes or balls and put them in the bbq sauce after cooking. Thanks! Good recipe!

This was hands down the best meatloaf my family has had. It was moist and a big hit with our 3 yr and 4 yr old children. The kids didn't even notice the veggies inside. Made a couple of changes. I omitted the the bell pepper, omitted the couscous and added Italian bread crumbs in its place, increased the turkey to two pounds, increased to 2 eggs, and added 2 cloves of fresh garlic and a pinch of red pepper flakes. This is my new go to recipe for meatloaf

I was shocked at how good these are! And they are really healthy. I'm not a big vegetable fan and this is a great way for me to eat them.

Wow, these did not taste good at all! I like vegetables, but even the vegetables seemed excessive compared to the amount of ground turkey. It may be the first recipe I have ever seen without salt, but that wasn't the problem. Besides lacking any major flavor the texture and appearance was like stuffing/dressing on the plate. My vegetables may have got ground too small, I don't know? That may have contributed to it. However, I did not like the couscous in it either. It just added to the mushy texture. I ended up baking them in mini rectangle pans and got 10 instead of 12, but I had to add 25 minutes onto the cooking time. I sure hope someone will eat this so they don't all get tossed out. I am not sure how to salvage it into something else.

My husband and daughter liked these pretty well, and I liked that there were lots of veggies in them. They did stick to the muffin cups a bit. Thanks!

This is a perfect recipe to make on a Sunday to have lunches for a few days - re-heats well in the microwave. I only gave four stars because I made some modifications. I have made this twice so far, the second time being much better. The first time, I put the vegetables in a blender and I think I blended for a little too long. It created a lot of juice that I was tempted to skim off. I used quinoa instead of couscous, because I already had it on hand. Over all, they came out well but a little dry (because I skimmed off that extra juice) and bland. The second time I used the As Seen On TV Salsa maker to chop the veggies separately to avoid pureeing. I also added 3 cloves of fresh hard-neck garlic, a dash of pepper and used the quinoa again. This second batch came out fantastic! I will definitely continue to make these!

These were wonderful! I loved the addition of barbecue sauce on top! I added 1/2 tsp. salt and 1/4 tsp. pepper to the mix, plus 1 tsp. garlic. Would make those same changes again, except use even MORE salt (1 tsp. total). I used regular size muffin cups, and baked them 35 minutes. Note that the couscous doesn't have time to hydrate/cook completely if you eat them without letting them sit for 10-15 minutes after baking; but note that if you let the mix sit for 30 minutes BEFORE baking, the couscous hydrates at that time quite a bit. Just something to consider if you want to avoid crunchy couscous. Thanks for the recipe!

flatten them out and make them into a burger. Yummy

My family enjoyed these (my, my husband, 9 year old and 1 year old). The mix was runny but the meatloaf did not come out runny after it was baked. I added salt and pepper to the mix, and I filled the muffin cups to the top and baked for 30 minutes.

Pretty good. I used stuffing mix instead of couscous and i didn't have an egg but it worked out just fine. Healthy and tasty meatloaf alternative. =)

The first time I made this, I didn't like it but I don't remember why. Last night it was juicy and tasty. I did make a few changes this time, only because of what I had on hand I did not have couscous, used breadcrumbs. Don't own a food processor, so skipped that step. Doubled the mustard. Devoured by all, no left-overs. I am glad I tried it again.

These were good, but needed some modification in my opinion. First, there was way too much of the veggie mixture. I only used about half of it. And I still had an issue getting them to stay together. I think with some tweaking, these could be quite good and a healthy option. Will probably continue to play with this recipe. Thanks for sharing!

Yum! And very easy. As several other reviewers did, I also added some shredded cheese on top before baking. My only beef (see what I did there?) is that they are quite crumbly so I might add another egg and maybe some breadcrumbs next time. Delicious though, and really handy to take to work with just a salad on the side.

This has become one of my favorite ground turkey recipes. I also don't have a food processor so I just chopped the veggie's very small. A definite keeper. Thank you for the submit.

These were really yummy, quick and easy! I used zucchini, carrot, garlic and onion and whole wheat cous couse and a nice zesty bbq sauce. These cooked really fast and couldn't have been easier. Great way to sneak in some extra veggies into a meal. Like others, I grated the zuccini and carrot and finely minced the onion.

OK. This didn't work for me at all. :( The flavor was out of this world PHENOMENOL, but our meatloaf cups were SUPER m-u-s-h-y (and I mean MUSHY!)!!! Having said this, I think I am to fault for that. I didn't use extra-lean turkey (oops!) and *may* have over processed my veggies (they were quite juicy lol!). Besides the obvious, I am curious as to whether I should have added the meatloaf mixture ingredients to my bowl in the SAME order as in the AR video (hmmmm....). Instead, I dumped everything BUT the veggies into my mixing bowl, THEN added the veggies, combined and proceeded as directed. My couscous was REALLY soft and the mixture seemed VERY wet. Yes, I could be splitting hairs here, but I really do think this made a difference. Because my hubs and I loved these so much, I'm not giving up yet. I'll just be more careful next time! Mashed sweet potatoes and buttered corn rounded out our simple meal. Thanks for sharing your unique recipe, Amy! Getting kiddos (and some adults haha) to eat ANYTHING but burgers and fries is a miracle, let alone a full day's serving of veggies in one fell swoop. :-)

We liked this very much. I used to have a similar recipe for a Turkey/Zucchini Meatloaf but this one is much better. I like the idea of the muffins, much better than a loaf however, my muffin tins must be bigger and I only yielded 11 muffins, which was plenty. I didn't have any couscous so subbed fresh bread crumbs, I also used the Absolutely Awesome BBQ sauce from this site.

holy wonderfulness!!!! i made a few minor subs (A1 for worcestershire and breadcrumbs for couscous, also added celery) but otherwise was pretty close to the recipe. it was divine. a very moist meatloaf but it still held together well. my kids loved it and i was ecstatic that they unknowingly ate about 3 cups or so of veggies and ASKED FOR SECONDS! i think when anything comes out of the oven in a cupcake pan they've already decided its good :) thanks!

These are excellent, but very small - size of a muffin. Kids will love it - mine did!!

Grandslam with this one Amy! Everyone in my family loved it! I will make add this recipe to the roundup! Only thing I might do differently next time is to make it in one loaf instead of mini cups, I like to keep the dishes to a minimum! Other than that I highly recommend to all. TY

I have cooked something very similar. Biggest difference is I use poultry seasoning and Montreal Steak seasoning by McCormick..we love it. Also add red pepper flakes

Love this! The texture is great and it stayed really moist. I added red pepper flakes to the mix (a few Tbsp, didn't measure) and changed the sauce on top cuz I don't like BBQ sauce (I used a mix of tomato paste, mustard, brown sugar, and more pepper flakes). I also cooked them as mini loaves instead of in cups, but that's just because the mini loaf pan is easier to clean! Baked them for 45 minutes and they were perfectly done (VERY full loaves, less time if they're smaller).

What a great idea! Little Cups!! My mom just got out of the hospital after having a heart attack. Her sodium intake is severely limited, and I was looking for easy, healthy options. I make a turkey meatloaf which I found on Food Network, so I modified this a bit for my mom's diet: I deleted the red pepper and dijon mustard, and added shredded carrots, fine diced celery, coupla cloves of minced garlic and mushrooms. I make my own BBQ sauce [ketchup, apple cider vinegar, brown sugar, Worcestershire], which has only the sodium from the ketchup (as opposed to 500mg +/- per serving of prepared BBQ sauce). Would give this recipe a 5, if I made it as-is, but I messed with it, so am giving 4 stars.

These delicious meatloaf cups have quickly become a family favorite. My daughter got creative and added the swirl of mashed potatoes on top for an extra treat.

Made these tonight and even burned them a little on the edges, will cook at a little bit lower temp next time. Turkey hating husband ate two, and zucchini hating child also ate two! Great recipe will definently make again. Did add 1tsp garlic powder, 1tsp tumeric, salt and pepper and added some chopped garlic to the veggie blend.

These were really good! I liked the idea of adding veggies to them to make them a little healthier :) We did not do the BBQ sauce either, we used a little ketchup instead. My got about 12 muffin sized meatloafs from the mixture but my husband didnt measure the veggies. I think next time I will cook them a little longer so they can get a little more browned. Thanks for a great recipe!

This was a great recipe! I didn't have the red bell peppers. So instead I added a small stalk of celery, thyme, basil, & sage. It was so yummy! Thank you for sharing this recipe :)

Quite tasty. I didn't have onions, so I substituted in mushrooms. I used Stobbs original barbecue sauce and seasoned ground turkey. I added a little bit of salt, pepper, and garlic powder. Served with boiled potatoes. Cooking time was perfect. Very easy to make and an easy meal to freeze or take to work for lunch.

I just recieved this recipe in my email this morning and it sounded so delicious, I had to make them for dinner tonight and they are great! I had 1 muffin tray with the barbque sauce topping and 1 tray with our traditional meatloaf topping (which is ketchup and sugar to taste) and I preffered our topping, but they were fabulous either way. Thanks for the great idea!

Wow!!! This is amazing!! I got no complaints from my boys which is surprising considering it's not beef!! Nothing else needed, recipe is perfect!!

great recipe! i am a VERY amateur cook and this recipe was so simple and so delicious!

I found this really difficult to get out of the pan.

This was amazing! I followed the directions to the letter and it turned out great! I was initially concerned the mixture would be too wet (because of the vegetable content) but the consistency was perfect once baked and it was still moist when I reheated some of the leftovers for lunch the next day.

These were edible, but just. They looked absolutely nothing like the picture. They barely held together and only the addition of ketchup on top made them marginally tasty.

Make this just as written, and it's so, so yummy. I don't normally like ground turkey, but this is delicious!

They are healthy and that's GREAT...and bland. I added 1 Tbsp garlic powder, salt, pepper & 4 large garlic cloves...still bland. Fill muffin tins up, not 3/4, they don't rise. Won't make again. Try Turkey and Quinoa meatloaf this site by Drew. CRAZY GOOD!!!!!!

Great recipe and I loved making it in a cupcake pan! Great for portion control and it's perfect for my kids. I added two large cloves of garlic and some seasoning salt, subbed in chopped carrots instead of the sweet pepper (I didn't have peppers on hand). Turned out delicious, fast and nutritious.

I thought these tasted great! They are a nice change to regular plain ole' meatloaf and we all like lean ground turkey so this worked out perfectly. What I really like about this recipe is that it incorporates both turkey meat and vegetables in one. I used a medley of red, orange, yellow, green bell peppers. I also grated the zucchini and (finely)chopped half a red onion. I deviated a little from the recipe in that I added the BBQ sauce to the meat mixture instead of on top. I also added 1T Whorchestershire sauce, 1T Dijon, 1 garlic clove, Hawaiian sea salt and fresh ground black pepper to the meat. I sprayed each cupcake tin with PAM Olive Oil and filled each cupcake tins with the meat. I baked 14 "cupcake" size meatloafs. The meatloaves took 15 minutes to bake at 400 degrees. I let the meatloaves cool before taking them out of the tins. These are petite, cute and tasty. They are eye appealing with the colorful bits of peppers and veggies show casing in the meatloaf cups (see my picture in the gallery). For a little fun, I piped the top of the meatloaves with, "Garlic-Chive Mashed Potatoes, " and "Mashed Sweet Potatoes," also from this website. Thou there were veggies in the meatloaves, I also served, "Quick and Easy Sauteed Spinach," as a side dish, also from this website. This meatloaf was not only delicious but a great way to get nutrition in too!

Delicious! I used 1/3 cup quinoa cooked in veggie broth but the mixture was still too watery so I added another 1/2 cup bread crumbs. I also added a jalapeño and some ketchup. I used a ice cream scooper to get even sized portions and then like other reviewers suggested, I used the scooper to put the rest of the mixture on parchment paper and froze them.

Yummy! My kids wont eat zucchini, so I substituted the zucchini for 2 grated carrots and 1 cup of chopped fresh spinach. I also added a pinch of salt and 1 clove of garlic (minced)- It turned out perfectly. Will definitely be making these again soon.

Who knew turkey could be so delicious. I followed the recipe except I added garlic salt and pepper to the ground turkey. This is a do over for sure. It was easy and pretty fast. :) YUM

VERY TASTY. however don't repeat my mistake..Forgot to spray muffin cups with Pam before baking. and Will still be cleaning the muffin pan next week...For Weight Watchers members, on points plus plan...3 points per one piece.

I followed the recipe exactly and they were ok, but nothing fabulous. They could be great with some tweaking though and I'll probably use as a base recipe in the future.

Absolutely delicious . Followed the recipe exactly but used extra large muffin pans and made 12 instead of 20.

This was very good. I followed the directions other than making it into a bread pan meatloaf. I also minced up my veggies rather than using a food processor- I liked the crunch it provided. Overall, it was a little dry and flaky. The flavor was great but it may need another egg or some type of fluid to help hold it together a little more. Will make again.

Yum! I (accidentally) used quinoa instead of couscous but it totally worked and they turned out great. My husband says "Thanks for the meat cupcakes" :)

Really good! I followed most of the recipe, I added some chopped baby spinach, fresh parsley, and garlic to the meat mixture. I also made a a quick marinara sauce and added a couple of tbls to the turkey and topped each "muffin" with sauce too. I had one sweet potato that needed to be used so I mashed it up and piped on top of muffins. These are super tasty...great for a snack. If you dont have couscous just add whole wheat bread crumbs.

I absolutely love this recipe! I've made it several times with and they have turned out great. I grated the veggies instead of putting them in the food processor which helped keep any liquid out. I also beat the egg before adding to the mixture so I wasn't stirring the turkey too much. Since its a lighter meat that can make it too soft. I also substituted the couscous for oatmeal. Makes it a little healthier and it helped bind the meat wonderfully. I will be making this again very soon!

Our new favorite! I use all frozen veggies (mixed peppers, chopped onions, sliced zucchini) to make it easy!!!!

Great meal! I used carrots and rice instead of red pepper and couscous. Next time, I would omit rice and use bread crumbs instead-while the rice seemed to work for others, it came out uncooked in the finished product for me. While it gave the loaf a different texture, it was not the best.

these were tasty, but they were mushy and barely held together...next time I might add only 1 cup of zucchini....maybe add 1/2 lb of lean ground beef...the kids liked the BBQ, but hubby wanted a sauce that was a little more tomato-y...might play around with this one..as is it's just okay..

I've been searching for better tasting "healthy" food and this one is a keeper. It's a great low-calorie hybrid between the all-meat loaf and something like a boca burger. In fact, after making these, I think next time I'll form them like hamburger patties and try baking them that way. You can vary the sauce topping to your liking. I tried something different on each "row" in the pan. I did a row with BBQ sauce, one with ketchup, one with plum sauce and one with a sweet ginger sauce. Fun to test your favorites, but again, I will try making them next time with NO sauce in patty shapes and then adding what I want on after they are cooked. Important to only PULSE the food processor so you have control and avoid the liquid stage of the veggies. The only addition I made was adding a Tbsp of minced garlic and 1/2 tsp salt. I could tell by the lack of seasonings in the recipe that I would want to add something. GREAT recipe!

I give my variation of this recipe 5-stars, but the original 4. Add in a tablespoon of minced garlic, salt and pepper and it's there. Don't skimp on the BBQ sauce! It adds so much important flavor. I make a batch of these every other Sunday and freeze them. Take 2 out and put them in the fridge for lunch the next day....they honestly taste better after they've been reheated! I've been eating these for lunch every day for about 3 months and will continue to do so. Great, guilt-free recipe!

Really tasty! I added more zucchini than called for and grated three medium carrots. I also sauteed the onion until soft, then added about 4 cloves of garlic, some thyme and the carrot to the pan for a minute or two. To offset extra moisture from the veggies, I added a couple tablespoons more couscous. The ratio of veggies and couscous to meat ended up being about 2 to 1. I used about a teaspoon of Bullseye barbecue sauce on each muffin, which reduced the total amount of BBQ sauce to about a 1/2 cup. With these changes, it made 24 muffins, each about 72 calories. Pretty healthy for such a tasty dish! We'll be adding this to our regular rotation. Next time, I am going to reduce the red pepper and substitute sauteed mushrooms. Yum!

Very easily adaptable, and yet still so good! I subbed shredded carrots for zucchini, corn for red bell pepper, and uncooked quinoa for the couscous. Add garlic for extra depth in flavor. Super quick and easy to make, and adjustable to your supply on hand!

Wouldn't make again--very bland.

This recipe was pretty good. I had some issues with consistency (followed recipe exact) and had to cook it a little longer (in a very new oven), but I will make again! I think I might try to add more red peppers flakes, scallions, etc., as it is a tiny bit bland. Very good idea to make in mini cups, and a great, healthy alternative to ground beef!

I cannot believe how awesome this recipe is! They were so delicious and easy to make! The only thing I did different was I added, salt, pepper, and garlic powder. My husband and I had the parents over for dinner. My dad who only likes beef loved these. Thanks for a great recipe.

Tried these for dinner tonight, what a healthy and yummy option! I left them in the oven a little longer and didn't have any problems with them being mushy.

I really enjoyed this, with some modifications. I'm surprised no one has mentioned veggie overload with this recipe. I prepped the amount of onion, red pepper and zucchini indicated in the recipe, but as I was adding it to the turkey I felt like the full amount would be overkill, so I only ended up adding just over half off the veggies, which I had processed to a salsa-like (but not watery) consistency. This turned out to be the right call, for me anyway. Otherwise the veggies would have overpowered the turkey. I also added salt and pepper since I can't imagine making any recipe without it, and a dash more Worcestershire. I really enjoyed the bbq sauce topping and ended up spreading a litte more on the bottoms when serving. My boyfriend actually LOVED these, even more than I did and requested that I PLEASE make them again. I also needed to cook them for 30 minutes to give them a nice brownish appearance on top, but they were still nice and moist.

This is such a delicious recipe! I didn't have zucchini so I fine shredded a big ol' carrot, and also 2 bread slices worth of crumbs. Mixed in about 1/4 cup of bbq sauce. Everyone loved it!

i added a few cloves of garlic

I didn't like this & WHOA, cleaning out my muffin tins was miserable afterward. Definatley not worth it.

I really love this recipe. Made a few minor changes - omitted the egg replaced with egg whites and reduced the amount of couscous. I have always made these in a regular sized cupcake tin and have never gotten more than 9 or so. Your recipe yields 20!! Is that with a mini tin?

After not quite deciding how I felt about this recipe...even after eating 3 "meatloaf muffins," I'm going to agree with my fellow reviewers on the following points: They were too mushy and they look kind of unappetizing which was a turn-off; the flavor is definitely coming from the barbeque sauce, so add in that salt & pepper and garlic!; using bread crumbs instead of couscous may help to solidify them a bit and give them that "meatloaf texture"; and most importantly, do NOT liquefy your veggies or use the full amount called for! Whew....that was alot. I feel like the recipe is onto something good here, but I would not use this recipe AS IS again.

What did I do wrong? The tast is great but they fell apart trying to get them out of the pan.

This was a wonderful recipe. Very easy, healthy. I did add garlic,salt and pepper like others suggested. This recipe will be a go to week night dinner! Thank you for sharing

I was very surprised at how amazing these turned out!! I usually make a pan meatloaf with ground beef, but this is my new favorite go-to recipe especially since we've been trying to watch our calorie intake. We had leftovers for breakfast this morning and they heated up very well and was still very moist! I did as other suggested and did a half a batch with bbq sauce and the other half with a ketchup, brown sugar, worchestire mixture. The only other change outside of that was that I added a little bit of salt & pepper, two cloves of garlic, and italian herb seasoning.. You must try this recipe!