Turkey Mini Meatloaves

Turkey Mini Meatloaves

15 Reviews
From the EatingWell Kitchen

While turkey can too often lend a depressingly gummy texture to meatloaf, we've improved on the standard by adding couscous, zucchini and lots of spices. The best thing of all? They cook in half the time of a full-size meatloaf and you can have leftovers for a sandwich the next day on toasted whole-grain bread.

Ingredients 6 servings

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Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
  • 1 pound 93%-lean ground turkey
  • 1 medium zucchini, shredded
  • 1 cup finely chopped onion
  • 1 cup finely chopped red bell pepper
  • ⅓ cup uncooked whole-wheat couscous
  • 1 large egg, lightly beaten
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • ½ teaspoon freshly ground pepper
  • ¼ teaspoon salt
  • ¼ cup barbecue sauce, (optional)


  • Active

  • Ready In

  1. Preheat oven to 400°F. Generously spray a nonstick muffin pan with cooking spray.
  2. Gently mix turkey, zucchini, onion, bell pepper, couscous, egg, Worcestershire, mustard, pepper and salt in a large bowl, preferably with your hands, without overworking. Equally divide the mixture among the muffin cups. Spread barbecue sauce on top of each loaf, if using.
  3. Bake until the meatloaves are cooked through or an instant-read thermometer inserted into the center registers 165°F, about 25 minutes. Let the loaves stand in the pan for 5 minutes before serving.

Nutrition information

  • Per serving: 221 calories; 7 g fat(2 g sat); 3 g fiber; 21 g carbohydrates; 19 g protein; 34 mcg folate; 83 mg cholesterol; 7 g sugars; 3 g added sugars; 969 IU vitamin A; 40 mg vitamin C; 43 mg calcium; 2 mg iron; 391 mg sodium; 446 mg potassium
  • Nutrition Bonus: Vitamin C (67% daily value)
  • Carbohydrate Servings:
  • Exchanges: 1 starch, 1 vegetable, 2 lean meat

Reviews 15

February 19, 2018
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By: Merilee
These are delicious!! Sometimes I saute the onions first. Red bell pepper works best I think, but you can also sub orange or yellow or even green although it will taste less sweet.
September 04, 2014
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By: EatingWell User
help!! question about the recipe?? can someone please tell me how full to fill the muffin tins...all the way to the top???
September 04, 2014
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By: EatingWell User
I was looking up zucchini recipes because we grew some this summer and I don't really have a sweet tooth to make the bread. My husband and I just loved it! We will be having this on a regular basis. Added some fresh sage and thyme from the garden for a little more flavor.
June 19, 2013
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By: EatingWell User
My 20 month old Loves This! I fixed this last night as I'm always looking for something new he will eat. He ate this as well as two servings of the broccoli mashed potatoes, success! I froze the remainder but admit I ate 2 for breakfast! Pros: Easy Cons: None
February 09, 2012
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By: jupett
Love these! So delish! and easy. I double the recipe so I can freeze and bunch and take left overs for lunch. Pros: Easy and delicious Cons: None
October 26, 2010
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By: EatingWell User
Love it! Simple, D-Lish, and my hubby is eating zucchini. It is one of the moistest meatloafs I have ever had!
September 08, 2010
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By: EatingWell User
This is one of my favorites. I have experimented with seasonings and toppings (add corn, top with salsa for a mexican flavored dish) and I always freeze my leftover portions in a vacuum freezer bag. They reheat very quickly once thawed and are a great option to take to work for lunch.
August 20, 2010
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By: EatingWell User
Delicious! Good for a diabetic too. It was filling and my husband even enjoyed it, even though he isn't diabetic. I am making it for the 13th time tonight.
August 03, 2010
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By: EatingWell User
I have made this many many times and it is always great! Even my boyfriend likes it!
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