Turkey Veggie Meatloaf Cups

by Ruth Rautio

Original recipe makes 20 mini meatloaf cups

  • 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

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.

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This entry was posted in Here's Whats Cooking and tagged , , by paulajo58. Bookmark the permalink.

About paulajo58

The national and district organization of the women of the AFLC (Assoc. of Free Lutheran Congregations) is called the Women’s Missionary Federation (WMF). In 1962 the women of the AFLC banded together to help further the work of the church. The society they formed became the Women’s Missionary Federation, working at home and abroad to further love in the kingdom of God, to unite the women of the AFLC in missions and Christian education, and to organize missionary activities in the local congregations.

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