Turkey Veggie Meatloaf Cups

Servings: 10 
Yield: 20 mini meatloaf cups
Prep Time: 20 min, Cook Time: 25 min, Ready In: 50 min

Ingredients:
  • 2 cups coarsely chopped zucchini
  • 1 1/2 cups coarsely chopped onions
  • 1 cup chopped spinach
  • 1 pound extra lean ground turkey
  • 1 egg
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon Eden Foods Organic Yellow Mustard-made w Apple Cider Vinegar
  • 1/2 cup Walden Farms Original Bar-be-que sauce


Directions
  1. Preheat oven to 400 degrees F (200 degrees C). Spray 20 muffin cups with cooking spray.
  2. Place zucchini, onions, and red bell pepper into a food processor, and pulse several times until finely chopped but not liquefied. Place the vegetables into a bowl, and mix in ground turkey, couscous, egg, Worcestershire sauce, and Dijon mustard until thoroughly combined. Fill each prepared muffin cup about 3/4 full. Top each cup with about 1 teaspoon of barbecue sauce.
  3. Bake in the preheated oven until juices run clear, about 25 minutes. Internal temperature of a muffin measured by an instant-read meat thermometer should be at least 160 degrees F (70 degrees C). Let stand 5 minutes before serving.