INGREDIENTS
Servings: 10
Zucchini
2 cups, coarsely chopped
Onions
1 ½ cups, coarsely chopped
1 red bell pepper, coarsely chopped
Ground turkey
1 lb., extra lean
Couscous
½ cup, uncooked
1 egg
Worcestershire sauce
2 tbsp.
Dijon mustard
1 tbsp.
Barbecue sauce
½ cup, or as needed
Turkey Mini Meatloaves
Prep:
20 m
Cook:
50 m
Ready in:
70 m
DIRECTIONS
  1. Heat the oven to 400° F/200° C/Gas Mark 6.
  2. Prepare 20 muffin cups and spray them with cooking spray.
  3. Put the vegetables (from zucchini to bell pepper) in a food process and pulse until they’re finely chopped but not liquid.
  4. Remove the vegetables to a bowl and add all but one last ingredient. Mix until thoroughly combined.
  5. Fill the muffins with the mixture so that they’re about ¾ full. Top every cup with 1 tsp. of barbecue sauce.
  6. Bake for about 25 minutes or until the juices run clear. Let the meatloaves cool for 5 minutes before serving.
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