Healthy Living

Happy Healthy Monday

Happy Healthy Monday! Here is a receipe I found that I am going to try soon. Looks great. If you are on Weight Watchers it’s 3 points per serving.

Turkey Veggie Meatloaf Cups

Prep Time:
20 Min
Cook Time:
25 Min
Ready In:
50 Min


  • 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


  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.

Nutritional Information

Amount Per Serving  Calories: 119 | Total Fat: 1g | Cholesterol: 49mg Powered by ESHA Nutrient Database

Nutritional Information
Turkey Veggie Meatloaf Cups

Servings Per Recipe: 10

Amount Per Serving

Calories: 119

  • Total Fat: 1g
  • Cholesterol: 49mg
  • Sodium: 244mg
  • Total Carbs: 13.6g
  •     Dietary Fiber: 1.2g
  • Protein: 13.2g

Karla Urwitz
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