Turkey Veggie Meatloaf Cups You Have To Try

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Turkey Veggie Meatloaf Cups

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Ingredients :

2 cups coarsely chopped zucchini
1 half cups coarsely chopped onions
1 red bell pepper, coarsely chopped
1 pound more lean ground turkey
half cup uncooked couscous
1 egg
2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
half of cup barbeque sauce, or as needed

Instructions :

Prep : 20M	Cook : 10M	Ready in : 50M

Preheat oven to 400 tiers F (200 tiers C). Spray 20 muffin cups with cooking spray.
Place zucchini, onions, and purple bell pepper right into a meals processor, and pulse numerous instances till finely chopped however no longer liquefied. Place the vegetables into a bowl, and blend in floor turkey, couscous, egg, Worcestershire sauce, and Dijon mustard till very well mixed. Fill every prepared muffin cup approximately 3/four full. Top every cup with about 1 teaspoon of barbecue sauce.
Bake within the preheated oven until juices run clear, about 25 minutes. Internal temperature of a muffin measured by using an instantaneous-study meat thermometer must be at the least 160 stages F (70 degrees C). Let stand five mins earlier than serving.

Notes :

Reynolds® Aluminum foil may be used to hold meals wet, prepare dinner it evenly, and make clean-up less difficult.

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