Turkey Veggie Meatloaf Cups Recipe - Allrecipes.com
Turkey Veggie Meatloaf Cups Recipe
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Turkey Veggie Meatloaf Cups
These adorably delicious mini-meatloaves are made in cupcake tins. See more
  • READY IN 50 mins

Turkey Veggie Meatloaf Cups

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"This super-delicious and incredibly easy recipe has become one of my absolute favorites. I pass it on to everyone I know, and they all rave about it too!"

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Ingredients Edit and Save

Original recipe makes 20 mini meatloaf cups Change Servings

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Spray 20 muffin cups with cooking spray.
  2. Place zucchini, onions, 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.
  3. 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.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 25 mins
  • READY IN 50 mins
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Reviews More Reviews

Most Helpful Positive Review
Apr 18, 2011

This is our latest favourite recipe. I freeze the uncooked meatloaf cups by scooping generous scoops and pressing them onto parchment paper covered cookie sheets. Freeze on the cookie sheet, then package in ziploc bags. Now, we've got fast food potential! I agree about adding garlic. You can also disguise/dress them up by shaping the small tortilla shells into muffin tins and cooking them at 350 for ten minutes. Plunk a meatloaf cup into each, and your meal looks even more appealing.

 
Most Helpful Critical Review
Sep 27, 2011

Love the idea of making into cups but the recipe itself could use more flavor. I used cooked quinoa and added extra Worchestershire, lots of garlic and s/p to the mix. I subbed a small green pepper for red and threw in some carrots as well. I didn't liquify the veggies but next time would keep them a lil large for texture (esp carrots for crunch). For the topping I used bbq sauce, tomato paste and chili pepper sauce. I made a dozen large cups and cooked 30m at 400. They were moist but still a lil bland. Next time I'll add some more seasoning (onion/garlic powder, basil perhaps) and definitely more sauce on top. Made with sweet potatoes and sweet and spicey green beans from AR. The sauce from the grean beans was great with the meat. Will do again soon and make adjustments!

 
Apr 14, 2011

These were fantastic! I didn't have couscous so i substituted cooked quinoa (already cooked BEFORE adding to the recipe) and they were delicious! Also great the next day too.

 
Aug 10, 2011

Awesome and tasty! Mine turned out just barely a tad mushy (fresh out of the oven only), which I think is my fault since I nearly liquified the veggies in the food processor, which the directions clearly state NOT to do. I did use breadcrumbs instead of couscous b/c that's all I had on hand. Leftovers re-heated GREAT in the microwave and were not mushy at all. My DH has been cringing all week thinking about this meal, NO ONE thought it would taste good and EVERYONE loved it. I can't complain a bit, this was delicious and I will make these often. I had enough to do a full cupcake pan (12 or 15?) plus I have a pan of 9 in the freezer. I did add 2 cloves fresh garlic when processing the veggies, and some salt and pepper, and did a 1/2 ketchup/1/2 BBQ/worshestire/red pepper flake topping instead of plain BBQ sauce, we like to spice things up in my house. Served with pierogies and veggies.

 
Sep 12, 2011

We make turkey meatloaf, meatballs, and burgers at least once a week. I was looking for a recipe that was slightly different then what I normally make. I used 3 lbs of ground turkey, 1l arge Red bell pepper, 1 large green bell pepper, 1 large vidalia onion, 4 cloves garlic minced,6 Tbs Worcestershire sauce, 3 Tbs Dijon, 3 eggs, 2 cups italian seasoned breadcrumbs, 1/4 cup olive oil(did not have couscous or zucchini on hand) and topped each large meatloaf muffin with a squeeze of Bulls-Eye Kansas City barbeque sauce. It made 23 delicious meatloaf cupcakes. They reached 160 degrees in 18 minutes on 400 degrees oven. The entire family raved about these and they had a completely different flavor than what I normally make. Thank you for the wonderful recipe!

 
Mar 28, 2011

I promise that I will stop thinking bad about ground turkey as a beef substitute. This is the third recipe, from this site, that I've tried, and once again it was an out of the park home-run. I am sure we might play with this recipe in the future, but we followed it as written and all I can say is WHO KNEW??? This was just wonderful.

 
Feb 16, 2011

These were fast to put together and tasty. I did add salt and pepper and some minced garlic to this. I didn't eat these the same day, but rather the next day for dinner. I like the texture.. nice and firm, not crumbly. Next time I think I'll use my usual mixture of ketchup and tabasco on top.. I missed the sweet/spiceness

 
Jan 14, 2012

10 stars!! Don't forget the barbecue sauce, it really enhances the flavor. I put all the vegetables in my food processor and chopped them together to make it easier. I love recipes that serve a dual purpose! Meatloaf plus veggies that don't have to be 'hidden' make this recipe a true winner. My whole family devoured these, and asked that they be placed in our meal rotation. Thanks for a GREAT healthy recipe!

 

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Nutrition

  • Calories
  • 119 kcal
  • 6%
  • Carbohydrates
  • 13.6 g
  • 4%
  • Cholesterol
  • 49 mg
  • 16%
  • Fat
  • 1 g
  • 1%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 13.2 g
  • 26%
  • Sodium
  • 244 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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