Turkey Veggie Meatloaf Cups

Turkey Veggie Meatloaf Cups

I've recently become a fan of making meatloaf in my muffin tins. It cuts the cooking time to less than half of a regular meatloaf and it helps create the perfect serving size. Although, I must admit, I had three of these yummy bites tonight. Once again it was a table set for four because my oldest had a volleyball game and Dad is the coach so they were gone. We all would have gone, but it was an away game and it was 3 hours of travel time on a school night. No worries though, I saved them a plate.

Turkey Veggie Meatloaf Cups

1 pound of lean ground turkey

2 cups zucchini roughly chopped

1 red bell pepper chopped

1 cup onion chopped

1/2 c uncooked couscous

1 egg

1 Tbsp. dijon mustard

2 Tbsp. worcestershire sauce

bbq sauce

1. Preheat oven to 400º and prepare 20 muffin tins with cooking spray.
2. In a food processor, pulse vegetables until finely minced but not liquid. 
3. In a bowl, mix the veggie mixture with the turkey, couscous, egg, mustard and worcestershire sauce. 
4. Fill cups 3/4 full and add a 1/2 tsp. of bbq sauce to top of each cup. 
5. Bake for 25 min.