From the Table: Turkey Meatloaf Cups….

Turkey Veggie Meatloaf Cups
  • 2 Cups Coarsely Chopped Zucchini
  • 1 1/2 Cups Coarsely Chopped Onions
  • 1 Bag Frozen Spinach Thawed And Drained
  • 5 Cups Finely Chopped Turkey Or 2 Lbs. Ground Turkey
  • 1 Cup Quick Oats
  • 2 Eggs
  • 3 Tablespoons Worcestershire Sauce
  • 2 Cloves Minced Garlic
  • 1 Tablespoon Dijon Mustard
  • 1/2 Cup Ketchup, Or As Needed
  1. Preheat oven to 400 degrees F. Spray 20 muffin cups with cooking spray.
  2. Place zucchini, onions, and spinach into a food processor, and pulse several times until finely chopped but not liquefied. Place the vegetables into a bowl, and mix in turkey, garlic, oats, eggs, 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 ketsup.
  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. Let stand 5 minutes before serving.
  4. Serve with biscuits and garden salad.
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