Turkey Veggie Meatloaf Muffins


Sounds kind of weird, but surprisingly for my first attempt at making any type of meatloaf it went well. If you don’t have a food processor then you can either grate or finely chop the vegetables, don’t try to blend them….it doesn’t work!

  • 2 cups Zucchini – coarsely chopped
  • 1 1/2 cups Onions – coarsely chopped
  • 1 Red Bell Pepper – coarsely chopped
  • 1 lb Extra Lean Ground Turkey
  • 1/2 cup Couscous – uncooked
  • 1 Egg
  • 2 tbsp Worcestershire Sauce
  • 1 tbsp Dijon Mustard
  • 1/2 cup Barbeque Sauce – or as needed

Preheat oven to 400°F/200°C/Gas Mark 6. Spray 20 muffin tins with cooking spray

Put zucchini, onions & red pepper into food processor. Pulse several times until finely chopped, but NOT liquified

Put vegetables, turkey, egg, couscous, worcestershire sauce & mustard into a large bowl & mix until thoroughly combined. Fill each muffin cup 3/4 full & top with a tsp of barbeque sauce

Bake for approximately 25 minutes until the internal temperature reaches 70°C

Turkey Veggie Meatloaf Muffins

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About intheiversonkitchen

My husband, James & I have been married since 2007 & have 4 little ones, Rhys, Anwyn, Llewelyn & Aled. I love to cook & love to try new dishes, so decided to share with the world what happens in my kitchen & in other areas of my home. I hope you enjoy! Please feel free to make comments or suggestions, I welcome them all!
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