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Turkey Veggie Meatloaf Cups

Rated as 4.24 out of 5 Stars
35

"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
Original recipe yields 10 servings (20 mini meatloaf cups)

Directions

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  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.

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 13.6 13.2 47 244 Full nutrition

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Reviews

Read all reviews 550
  1. 777 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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

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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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...

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 direction...

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...

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 ...

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...

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...

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...

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...