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!
Original recipe makes 20 mini meatloaf cups
Ingredients
2 cups coarsely chopped zucchini
1 1/2 cups coarsely chopped onions
1 red bell pepper, coarsely chopped
1 pound extra lean ground turkey
1/2 cup uncooked couscous
1 egg
2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
1/2 cup barbecue sauce, or as needed
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PREP
20 mins
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COOK
25 mins
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READY IN
50 mins
Directions
- 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.
Nutrition
Calories: 119 kcal
Carbohydrates: 13.6 g
Cholesterol: 49 mg
Fat: 1 g
Fiber: 1.2 g
Protein: 13.2 g
Sodium: 244 mg
