I've never eaten meatloaf. I've never liked the sound of 'meatloaf.' However, I now figure I should give it a chance, in some form or another. So, here we go!
If these taste good and freeze well, I will be a happy camper. I miss lasagna in that respect.
Turkey Mini Meatloaves
Time: 25 min
Yield: 6 servings, 2 loaves each
Ingredients
1 pound 93%-lean ground turkey
1 medium zucchini, shredded
1 cup finely chopped onion
1 cup finely chopped red bell pepper
1/3 cup uncooked whole-wheat couscous
1 large egg, lightly beaten
2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
1/2 teaspoon freshly ground pepper
1/4 teaspoon salt
1/4 cup barbecue sauce (optional)
Directions
Preheat oven to 400°F. Generously spray a nonstick muffin pan with cooking spray.
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.
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