Wednesday, March 16, 2011

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.