Turkey Mini Meatloaves

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Turkey Mini Meatloaves

Turkey Mini Meatloaves

While turkey can too often lend a depressingly gummy texture to meatloaf, we've improved on the standard by adding couscous, zucchini and lots of spices. The best thing of all? They cook in half the time of a full-size meatloaf and you can have leftovers for a sandwich the next day on toasted whole-grain bread.

Serves 6

Prep Time 20 min

Total Time 45 min.

Ingredients

  • 1 pound 93%-lean ground turkey
  • 1 medium zucchini, shredded
  • 1 cup finely chopped onion
  • 1 cup finely chopped red bell pepper
  • 1/3 cup uncooked whole-wheat couscous
  • 1 large egg, lightly beaten
  • 2 tablespoon Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon freshly ground pepper
  • 1/4 teaspoon salt
  • 1/4 cup barbecue sauce, (optional)

Cooking Directions

Step 1

Preheat oven to 400°F. Generously spray a nonstick muffin pan with cooking spray.

Step 2

Gently mix turkey, zucchini, onion, bell pepper, couscous, egg, Worcestershire, mustard, pepper and salt in a large bowl, preferably with your hands, without overworking. Equally divide the mixture among the muffin cups. Spread barbecue sauce on top of each loaf, if using.

Step 3

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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