Recipe Image

Turkey Mini Meatloaves

  • 20 m
  • 45 m
EatingWell Test 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.”


    • 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)


  • 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.
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