This meatloaf cup dish is really simple and tasty. One of my all-time favorites, in fact. I recommend it to everyone I know, and they all agree!
| Prep Time: | 20 mins |
| Cook Time: | 25 mins |
| Additional Time: | 5 mins |
| Total Time: | 50 mins |
| Servings: | 10 |
| Yield: | 20 mini meatloaf cups |
Ingredients
- cooking spray
- 2 cups coarsely chopped zucchini
- 1 ½ cups coarsely chopped onions
- 1 red bell pepper, coarsely chopped
- 1 pound extra lean ground turkey
- ½ cup uncooked couscous
- 1 large egg
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- ½ cup barbecue sauce, or as needed
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Spray 20 muffin cups with cooking spray.
- 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.
- Bake in the preheated oven until juices run clear, about 25 minutes. An instant-read thermometer inserted into the center of muffins should read at least 165 degrees F (74 degrees C). Let stand 5 minutes before serving.
Nutrition Facts
| Calories | 119 kcal |
| Carbohydrate | 14 g |
| Cholesterol | 47 mg |
| Dietary Fiber | 1 g |
| Protein | 13 g |
| Saturated Fat | 0 g |
| Sodium | 244 mg |
| Sugars | 5 g |
| Fat | 1 g |
| Unsaturated Fat | 0 g |
Reviews
I loved the recipe. I don’t like the texture of couscous, so I substituted it with partially cooked rice. The small cups are easy portions to take for my lunch and for freezing for a later day. I’ll definitely share this recipe.
Pretty good stuff. Moist.
This recipe is a staple in our home….but my first time I made it, it was very watery/mushy. Since then, I’ve been cutting the vegetables in the morning and putting them on a paper towel to pull the water out. It’s made a huge difference! No more mushy meatloaf! Delicious ??
Needs more bbq sauce, but that was about it. My grandma loved them.
Amazing! I made modifications that others suggested like garlic and salt/pepper. I will make it again.
Meh. This came out watery and not very tasty. I was looking for a healthier version of the turkey meatballs we usually make (with breadcrumbs and parmesan) but nope. Just a disappointed kiddo at dinner, and I had to agree that it wasn’t very yummy.
These were very flavorful. I used quinoa instead of couscous which I’m not sure was the right thing to do. They didn’t hold together as well as they would have. Otherwise, they were good. The BBQ sauce makes a nice topping.
It’s pretty good! Excited to make more!
I made italmost exactly as written and it is DELICIOUS!! I didn’t have BBQ sauce so I used A1. You could also use ketchup. I had a box of Far East Couscous with parmesan seasoning so I used half the box & half of the seasoning packet plus salt and pepper. My husband raved about it. We will do this again. I will add several cloves of pressed garlic next time. Probably next week. 5 star recipe for sure! Highly recommend you try it and make it your own with your personal tweaks.
I used the traditional couscous and the “cups” were very soft and did not hold together well. The flavor was still very good, but we’d prefer a firmer texture. Thanks!
This is a great recipe! I used large muffin tins instead of the cupcake size and cooked it for 25 minutes and was perfect! I had a little bit left over so I made a mini loaf to freeze- which will work out nicely for two. Going to share this recipe with my daughter-in laws!!
I follow the recipe exactly as written when I have all of the ingredients – great every time! When I’m low on veggies, I just add chopped onions and green peppers. Delicious
This is a fabulous dish and my go to meatloaf. We use A1 bc my son Is allergic to the fish in Worcester sauce. Sometimes we also add a bit more couscous if it’s a little too liquified…. bottom line? Delicious!!!!!!!!!!!
This is a great recipe! It’s relatively easy, makes a lot, freezes and reheats well, and tastes great to be so low calorie. I did change it up a bit though to fit my flavor preferences. I used 1.5-2 cups of canned sweet potato instead of zucchini. I left the onions and bell pepper coarsely diced for texture. And I added some freshly ground black pepper, garlic salt, parsley, and a pinch of cayenne for flavor. It came out perfectly! I served it with sautéed green beans and homemade mashed potatoes and it felt very hearty and filling even though the whole meal was less than 400 calories. The idea of making it muffin cups is genius! Easy to cook, portion, serve, and store.
LOVED these! Brought them to my daughters and they loved it. Easy to make.
Excellent!! Everyone enjoyed them. I modified some of the ingredients to increase the taste. They stuck to the pan a little more than what I had anticipated, even after spraying them prior. Any suggestions?
Came out pretty good Probably make again
I make these for my granddaughter who takes them to daycare for lunch. She just loves them. I did use 1/2 cup of cooked quinoa in place of the couscous because that was all I had. I only seem to be able to get 12 out of 1 pound of ground turkey but I wrap them up individually and freeze them and they’re ready to go
amazing… even my kids loved it
I formed four small loaves and checked for 160 degrees internal temperature after 35 minutes. I will make this again.
The barbecue sauce definitely added a great taste. It needs a little something more, maybe a little salt or garlic. My husband liked it. I will make it again. I also made them in really big muffin cups and some smaller ones and the larger ones seemed to have a better consistency.