Turkey Mini Meatloaves

Rating: 4.87 stars
15 Ratings
  • 5 star values: 13
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

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Recipe Summary

total:
45 mins
Servings:
6
Nutrition Profile:
Low-Calorie
Dairy-Free
Nutrition Info
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Ingredients

Directions

  • Preheat oven to 400 degrees F. Generously spray a nonstick muffin pan with cooking spray.

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  • 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.

  • Bake until the meatloaves are cooked through or an instant-read thermometer inserted into the center registers 165 degrees F, about 25 minutes. Let the loaves stand in the pan for 5 minutes before serving.

Nutrition Facts

Per Serving:
221 calories; protein 18.7g 38% DV; carbohydrates 21.4g 7% DV; dietary fiber 3g 12% DV; sugars 7.2g; fat 7.1g 11% DV; saturated fat 1.8g 9% DV; cholesterol 83.2mg 28% DV; vitamin a iu 969.2IU 19% DV; vitamin c 40.3mg 67% DV; folate 34.3mcg 9% DV; calcium 42.8mg 4% DV; iron 1.6mg 9% DV; magnesium 32.5mg 12% DV; potassium 446.4mg 13% DV; sodium 390.6mg 16% DV; thiamin 0.1mg 10% DV; added sugar 3g.
Exchanges:

1 starch, 1 vegetable, 2 lean meat

Reviews (15)

Read More Reviews
15 Ratings
  • 5 star values: 13
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
EatingWell User
Rating: 5 stars
10/30/2011
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. Read More
Barbara
Rating: 5 stars
10/30/2011
Did not have zucchini so used finely chopped eggplant. VERY GOOD. Read More
EatingWell User
Rating: 4 stars
09/04/2014
help!! question about the recipe?? can someone please tell me how full to fill the muffin tins...all the way to the top??? Read More
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EatingWell User
Rating: 5 stars
10/30/2011
These are excellent! I made them exactly as the recipe called for and they were moist flavorful and an excellent way to get your family to eat vegetables in an unobtrusive way. Read More
EatingWell User
Rating: 4 stars
09/04/2014
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. Read More
EatingWell User
Rating: 5 stars
10/30/2011
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. Read More
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EatingWell User
Rating: 5 stars
10/30/2011
Wonderful! Moist relatively light portion-controlled quick and easy to make and delicious. Read More
EatingWell User
Rating: 5 stars
10/30/2011
I have made this many many times and it is always great! Even my boyfriend likes it! Read More
m.carlson-smith@comcast.net
Rating: 5 stars
10/30/2011
Delicous! Loaded with veggies but you still taste the turkey. They're a great portion size for smaller kids. Mine took quite a bit longer to cook (40 minutes total) but they weren't dried out so maybe my oven is "off" or my ground turkey was too cold going in. Read More
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