Turkey Veggie Meatloaf Cups

Ingredients

• 2 cup coarsely chopped zucchini
• 1 cup coarsely chopped summer squash
• 1 pound extra lean ground turkey
• 1/2 cup uncooked couscous
• 1 egg
• 2 tablespoons Worcestershire sauce
• 1/4 cup sun-dried tomatoes
• 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, summer squash, and sun dried tomatoes 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 herbs and spices of your choice 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. 

This was a great low carb, low cal meal. To get the carbs I needed I simply whipped together some garlic mashed potatoes and steamed the rest of the vegetables as a filler. Super simple recipe, tastes amazing :)
The soon to be agrees.