Turkey Veggie Meatloaf Cups

I found this recipe on allrecipes, and I decided to try it out because of the low calorie content, even though I’m not crazy about ground turkey.  These were surprisingly good.  The zucchini kept the meatloaf nice and moist, and two or three cups would be enough to fill up any adult!  I served this with rice and corn on the cob, and it was delicious.  Not only did I really enjoy them, my husband loved them too, and my daughter gobbled them up.

Ingredients

2 cups coarsely chopped zucchini
1 1/2 cups coarsely chopped onions
1 red bell pepper, coarsely chopped
1 pound extra lean ground turkey
1/2 cup uncooked couscous
1 egg
2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
1/2 cup barbecue sauce, or as needed
1 tsp garlic powder
1 tsp salt
1/2 tsp black pepper

Directions:

Preheat 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, seasonings, 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. 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.