Turkey and Vegetables Mini Meatloaves

Surprisingly good veggy-full meatloaves. I made it with very low fat ground turkey breast and it was still moist and tasty. Adapted from Eating Well.

Turkey and Vegetables Mini Meatloaves

Yield: 6 large or 12 medium loaves

1 lb. lean ground turkey
1 cup zucchini, shredded
1/3 cup onion, finely chopped
1/2 cup red and yellow sweet peppers, finely chopped
1/3 cup uncooked whole-wheat couscous
1 large egg, lightly beaten
1 tbsp. Worcestershire sauce
1 tbsp. Dijon mustard
salt and pepper
barbecue sauce (optional)

Preheat oven to 375°F. Spray a nonstick muffin pan with cooking spray.

Gently mix turkey, zucchini, onion, bell pepper, couscous, egg, Worcestershire, mustard, pepper and salt in a large bowl, preferably with your hands.

Equally divide the mixture among the muffin cups. Spread barbecue sauce on top of each loaf, if using.

Bake until the meatloaves are cooked through or an instant-read thermometer inserted into the center registers 165 degrees F, about 25 minutes. Let the loaves stand in the pan for 5 minutes before serving.

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