Turkey Veggie Meatloaf Muffins

A good friend of mine sent this to me. It is from All recipes.com and I am so excited to try this.

Turkey Veggie Meatloaf Cups

Prep Time: 20 Minutes Cook Time: 25 Minutes Ready In: 50 Minutes Servings: 10

"Lightly seasoned lean ground turkey meatloaf muffins made with couscous and lots of grated zucchini, onion, and red bell pepper get a topping of barbecue sauce in this easy recipe. The individual servings are perfect for so many eating plans, and it's easy to grab a couple for a quick breakfast, lunch, or snack."

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

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.

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Printed from Allrecipes.com 9/22/2011