I can't say that this recipe was necessarily inspired by anything in particular. I am always looking for new recipes, and I came across this one on Allrecipes.com and frankly, thought it sounded tasty. We're not big meatloaf eaters in this house, but this recipe is different enough from traditional meatloaf that I thought we could give it a try. Plus it's coated in BBQ sauce, which is probably one of my favorite condiments on earth.
The moisture from the veggies kept these little mini meatloaves nice and moist, and the couscous was a nice binder and "stretch" ingredient to make the recipe go a little further. These are made very quickly with the help of a food processor to shred the veggies. As something that's super low calorie (each one is just over 100 calories each) and very low cost, I can easily see adding these to the weeknight dinner roster alongside homemade mashed potatoes and steamed veggies.
I've modified the recipe slightly, below. Ingredients:
- 1 medium coarsely chopped zucchini
- 1 medium coarsely chopped onion
- 1 red bell pepper, coarsely chopped
- 2 cloves garlic
- 1 pound extra lean ground turkey
- 1/2 cup uncooked couscous
- 1 egg
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard1/2 cup barbecue sauce, or as needed
- Preheat oven to 400 degrees F (200 degrees C). Spray 20 muffin cups with cooking spray.
- Place zucchini, onions, garlic and red bell pepper into a food processor, and pulse several times until finely chopped but not liquefied. Place the vegetables into a bowl, and mix in ground turkey, couscous, egg, Worcestershire sauce, and Dijon mustard until thoroughly combined. Fill each prepared muffin cup about 3/4 full. Top each cup with about 1 teaspoon of barbecue sauce.
- Bake in the preheated oven until juices run clear, about 25 minutes. Internal temperature of a muffin measured by an instant-read meat thermometer should be at least 160 degrees F (70 degrees C). Let stand 5 minutes before serving.