- 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 tbs Worcestershire sauce
- 1 tbs Dijon mustard
- 1/2 tsp pepper
- 1/4 tsp salt
Now remember when you are shredding or chopping your vegetables the size you make is going to be the size it will stay in your turkey meatloaf. With this said you can vary the size depending on your liking.
To begin you should preheat your oven to 400 degrees. Then spray a nonstick muffin pan (around 12 muffins should be able to be made). Once you have this complete mix your ingredients together with your hands until it is nicely mixed. Equally divide the mixture into the 12 muffin cups.
Once this is complete you put them in the oven and cook for about 25 minutes. Once they are done cooking leave them out for about five minutes before serving.
Tah-dah your mini meatloaves are complete!
They are really great for storing for later because of the convenience of their size. Just as in any recipe you can play around with the vegetables added and see what yummy ways you can make them even better for your taste buds. I know when my family ate them we liked to add ketchup or barbecue sauce to them. This really gave them some flavor because they could be considered a little plain.
Overall I really enjoyed this recipe and will definitely do it again!
Nutrition: 196 calories, 6 g fat, 79 mg cholesterol, 18 g carb, 19 g protein, 3 g fiber, 368 mg sodium (Serving size is 2 mini meatloaves, makes a total of 6 servings).