*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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.
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:)