Turkey Veggie Meatloaf Cups Recipe
Lightly seasoned lean ground turkey meatloaf muffins made with couscous and lots of grated zucchini, onion, and red bell pepper get a topping of barbecue sauce in this easy recipe. The individual servings are perfect for so many eating plans, and it's easy to grab a couple for a quick breakfast, lunch, or snack.
Baking this savory turkey meatloaf in a muffin tin gives each serving an appealing crust, so no one will fight over the end pieces anymore!
We make turkey meatloaf, meatballs, and burgers at least once a week. I was looking for a recipe that was slightly different then what I normally make. I used 3 lbs of ground turkey, 1l arge Red bell pepper, 1 large green bell pepper, 1 large vidalia onion, 4 cloves garlic minced,6 Tbs Worcestershire sauce, 3 Tbs Dijon, 3 eggs, 2 cups italian seasoned breadcrumbs, 1/4 cup olive oil(did not have couscous or zucchini on hand) and topped each large meatloaf muffin with a squeeze of Bulls-Eye Kansas City barbeque sauce. It made 23 delicious meatloaf cupcakes. They reached 160 degrees in 18 minutes on 400 degrees oven. The entire family raved about these and they had a completely different flavor than what I normally make. Thank you for the wonderful recipe!
This is an awesome recipe.! My husband would have eaten the whole pan if I'd let him. I substituted cooked quinoa for the couscous and I added some garlic salt to it.Those were the only two things I changed. This was a big hit and I will definitely make it again.
I used quinoa instead of couscous, ketchup instead of BBQ sauce, and I used what veggies I had on hand-- zucchini, onions, cauliflower. Turned out great, and I think pretty healthy! I loaded up on the veggies!
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The secret ingredient in this flavorful turkey meatloaf is quinoa. Quinoa is nuttier than breadcrumbs and improves the texture of the meatloaf.