Servings: 10
1 ½ cups, chopped
Red bell pepper, chopped 
Lean ground turkey
1 lb
Uncooked couscous
½ cup
Worcestershire sauce
2 tbsps
Dijon mustard
1 tbsp
Barbecue sauce
½ cup
Meatloaf Cups with Vegetables
10 m
40 m
Ready in:
50 m
  1. Pre-heat oven to 400°F/200°C/Gas Mark 6. Apply cooking spray to 6 muffin cups.
  2. Pulse bell pepper, zucchini and onions in a food processor a few times, but don’t let them liquefy. Mix the chopped vegetables in a bowl with ground turkey, couscous, egg, mustard and Worcestershire sauce in a large bowl. Divide the mixture between the muffin cups, top each with a tsp of barbecue sauce.
  3. Bake for about 20 minutes or until the juices have cleared up. If you are using a cooking thermometer, make sure that the temperature in the thickest part of your meatloaf cups exceeds 160°F/70°C. Let cool for a couple of minutes and serve.