Turkey Veggie Meatloaf Cups

Tonight's dinner was meant to appeal to our wild child...but Brent and I liked it just as well as Bailey did.  From www.AllRecipes.com we tried the Turkey Veggie Meatloaf Cups and they turned out great.  We served with a side of sweet potato fries.  It was very quick to make and all the veggies were baked right in and Bailey did not even notice.  I know for sure this will be a repeat in our house.
And I know the BBQ sauce might sound strange... but it really made the meal so don't skip it.  We did on some since Bailey is very picky on sauces but I am sure the leftovers for lunch tomorrow will be super anyhow.  Anyone with kids that aren't sure about their veggies should really try this recipe!

 

Ingredients

• 2 cups coarsely chopped zucchini
• 1 1/2 cups coarsely chopped onions
• 1 red bell pepper, coarsely chopped
• 1 pound extra lean ground turkey
• 1/2 cup uncooked couscous
• 1 egg
• 2 tablespoons Worcestershire sauce
• 1 tablespoon Dijon mustard
• 1/2 cup barbecue sauce, or as needed

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.