Turkey Veggie Meatloaf Cups

Watch how to make this incredibly easy, top-rated recipe. See more

READY IN 50 mins

Turkey Veggie Meatloaf Cups

Read Reviews (265)

"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!" — amyappleseed

Directions

Preheat oven to 400 degrees F (200 degrees C). Spray 20 muffin cups with cooking spray.
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.
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

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.

—Gardenridge

See full review »

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!

—Kate

See full review »

365 Ratings

See other versions of this recipe!

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.

—friendswhat

See full review »

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.

—Ashley

See full review »

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!

—Joyce

See full review »

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.

—PBFITZ

See full review »

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

—LindaT

See full review »

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!

—jrbaker

See full review »

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Veggie Turkey Meatloaf with Tangy Balsamic Glaze

Turkey Cheeseburger Meatloaf

Bacon-Wrapped Turkey Meatloaf

Turkey and Quinoa Meatloaf

Melissa's Turkey Meatloaf

Turkey Meatloaf Burgers

Best Turkey Meatloaf

Thanksgiving-Style Turkey Meatloaf

Teriyaki Turkey Meatballs

Fabulous Ground Turkey Meatloaf

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.

Nutritional Information

Turkey Veggie Meatloaf Cups

Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories: 119
Calories from Fat: 9

% Daily Value *
Total Fat 1g 1 %
Saturated Fat 0.3g 1 %
Cholesterol 49mg 16 %
Sodium 244mg 10 %
** Potassium 315mg 9 %
Total Carbohydrates 13.6g 4 %
Dietary Fiber 1.2g 5 %
Protein 13.2g 26 %
Sugars 5.3g
Vitamin A 9 %
Vitamin C 35 %
Calcium 3 %
Iron 11 %
** Thiamin 7 %
** Niacin 45 %
** Vitamin B6 24 %
** Magnesium 9 %
** Folate 14 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.