Rating: 4.87 stars
8 Ratings
  • 5 star values: 7
  • 4 star values: 1
  • 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 test

total:
45 mins
Servings:
6

Nutrition Profile:

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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

221 calories; protein 18.7g; carbohydrates 21.4g; dietary fiber 3g; sugars 7.2g; fat 7.1g; saturated fat 1.8g; cholesterol 83.2mg; vitamin a iu 969.2IU; vitamin c 40.3mg; folate 34.3mcg; calcium 42.8mg; iron 1.6mg; magnesium 32.5mg; potassium 446.4mg; sodium 390.6mg; thiamin 0.1mg; added sugar 3g.

1 starch, 1 vegetable, 2 lean meat

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