Turkey Veggie Meatloaf Cups

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Turkey Veggie Meatloaf Cups

Prep 20 m

Cook 25 m

Ready In 45 m

10 Servings

119 Calories


"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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  1. 2 cups coarsely chopped zucchini

  2. 1 1/2 cups coarsely chopped onions

  3. 1 red bell pepper, coarsely chopped

  4. 1 pound extra lean ground turkey

  5. 1/2 cup uncooked couscous

  6. 1 egg

  7. 2 tablespoons Worcestershire sauce

  8. 1 tablespoon Dijon mustard

  9. 1/2 cup barbecue sauce, or as needed


  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.

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