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My review
Turkey Veggie Meatloaf Cups
Amy Holmberg
"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!"
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Ingredients
50 m servings 119 calsOriginal recipe yields 10 servings (20 mini meatloaf cups)
- Adjust
- US
- Metric
Directions
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Prep
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Cook
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Ready In
- Preheat oven to 400 degrees F (200 degrees C). Spray 20 muffin cups with cooking spray.
- 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.
- 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.
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 119 calories; 1 g fat; 13.6 g carbohydrates; 13.2 g protein; 47 mg cholesterol; 244 mg sodium. Full nutrition
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Reviews
Read all reviews 500715 Ratings
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Most helpful positive review
4/11/2011
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, t...
Most helpful critical review
9/27/2011
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 pep...
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4/11/2011
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, t...
4/14/2011
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.
8/10/2011
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 direction...
9/12/2011
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...
3/27/2011
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 ...
2/15/2011
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.. nic...
6/20/2011
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...
9/27/2011
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 pep...
9/14/2011
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 tu...