Turkey Veggie Meatloaf Cups Recipes

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TURKEY & VEGETABLE MEATLOAF



Turkey & Vegetable Meatloaf image

This healthy meatloaf recipe uses ground turkey--which has a higher percentage of healthy unsaturated fat compared to ground beef--and it's loaded with colorful vegetables. You'll also love this recipe because it makes two loaves. That means you can eat one the night you bake it and save the other for the next day to enjoy as sandwiches (hot or cold, your choice) or set atop a salad of vinaigrette-dressed mixed greens (your own homey version of a country pâté).

Provided by Katie Workman

Categories     Ground Turkey Recipes

Time 1h30m

Number Of Ingredients 19

2 tablespoons extra-virgin olive oil
¾ cup finely diced sweet potato
⅓ cup minced shallots
½ cup finely diced red bell pepper
½ cup finely diced zucchini
¾ cup corn, fresh or frozen
¾ cup peas, fresh or frozen
1 clove garlic, minced
¾ teaspoon salt
½ teaspoon ground pepper
2 large eggs
½ cup low-fat milk
¾ cup whole-wheat panko breadcrumbs
¼ cup minced fresh parsley
2 tablespoons Worcestershire sauce
1 teaspoon chopped fresh thyme or 1/2 teaspoon dried
Pinch of cayenne pepper
2 pounds 85%-lean ground turkey
¼ cup ketchup

Steps:

  • Preheat oven to 350 degrees F. Coat a rimmed baking sheet with cooking spray.
  • Heat oil in a large skillet over medium-high heat. Add sweet potato and shallots and cook, stirring occasionally, for 3 minutes. Add bell pepper and zucchini; cook, stirring, until the vegetables are starting to soften, 2 to 3 minutes. Add corn, peas and garlic; cook, stirring, for 2 minutes more. Stir in salt and pepper. Turn the mixture onto a plate and cool for 10 minutes.
  • Whisk eggs in a large bowl; whisk in milk, breadcrumbs, parsley, Worcestershire, thyme and cayenne. Stir in the cooled vegetables. Add turkey and gently but thoroughly mix with your hands or a spoon to combine. Shape the mixture into two loaves (about 6 by 3 inches each) on the prepared baking sheet. Brush the top of each loaf with half the ketchup.
  • Bake until an instant-read thermometer inserted into the center registers at least 160 degrees F, about 40 minutes. Let stand for 15 minutes before slicing.

Nutrition Facts : Calories 341.5 calories, Carbohydrate 18.7 g, Cholesterol 135.7 mg, Fat 19.5 g, Fiber 2.5 g, Protein 24.2 g, SaturatedFat 4.9 g, Sodium 454.6 mg, Sugar 5.6 g

TURKEY AND VEGGIE MEATLOAF MINIS



Turkey and Veggie Meatloaf Minis image

Provided by Cooking Channel

Time 55m

Yield 9 servings

Number Of Ingredients 8

1 small onion
1 1/4 pounds raw lean ground turkey
3 cups bagged dry broccoli cole slaw, roughly chopped
1/2 cup quick-cooking oats
2 teaspoons garlic powder
1 teaspoon salt
1/2 cup fat-free liquid egg substitute
1/4 cup, plus 3 tablespoons ketchup

Steps:

  • Preheat oven to 350 degrees F.
  • Using a box grater, grate the onion into a large bowl. Add turkey, broccoli cole slaw, oats, garlic powder, salt, egg substitute, and 1/4 cup ketchup. Stir until thoroughly mixed.
  • Line 9 cups of a 12-cup muffin pan with baking cups and/or spray with nonstick spray. Evenly distribute turkey-veggie mixture among the muffin cups, and top each with 1 teaspoon ketchup.
  • Bake in the oven until firm with lightly browned edges, 30 to 35 minutes. Let stand for 5 minutes before serving. Enjoy!

Nutrition Facts : Calories 142, Fat 5.25 grams, Sodium 494 milligrams, Carbohydrate 9 grams, Fiber 1.5 grams, Protein 14 grams, Sugar 4 grams

TURKEY VEGGIE MEATLOAF CUPS



Turkey Veggie Meatloaf Cups image

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!

Provided by Amy Holmberg

Categories     Meat and Poultry Recipes     Turkey     Ground Turkey Recipes

Time 50m

Yield 10

Number Of Ingredients 9

2 cups coarsely chopped zucchini
1 ½ cups coarsely chopped onions
1 red bell pepper, coarsely chopped
1 pound extra lean ground turkey
½ cup uncooked couscous
1 egg
2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
½ cup barbecue sauce, or as needed

Steps:

  • 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.

Nutrition Facts : Calories 118.9 calories, Carbohydrate 13.6 g, Cholesterol 46.7 mg, Fat 1 g, Fiber 1.2 g, Protein 13.2 g, SaturatedFat 0.3 g, Sodium 244.4 mg, Sugar 5.3 g

TURKEY VEGGIE MEATLOAF CUPS



TURKEY VEGGIE MEATLOAF CUPS image

Categories     turkey

Yield 7 cupcake cups

Number Of Ingredients 9

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

Steps:

  • 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.

TURKEY AND VEGETABLE MEAT LOAF



Turkey and Vegetable Meat Loaf image

For a lighter meatloaf, try making it with ground turkey! It will be so moist and delicious that it will become a favorite for your family.-Taste of Home Test Kitchen, Greendale, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 1h25m

Yield 8 servings.

Number Of Ingredients 14

1 cup chopped onion
1 cup shredded carrots
1/2 cup chopped celery
1 tablespoon canola oil
1-1/2 cups crushed saltines (about 45 crackers)
3/4 cup ketchup, divided
1/4 cup minced fresh parsley
1 egg, lightly beaten
4 teaspoons ground mustard, divided
2 teaspoons salt
2 teaspoons minced garlic
1 teaspoon pepper
2-1/2 pounds lean ground turkey
2 tablespoons brown sugar

Steps:

  • In a large skillet, saute the onion, carrots and celery in oil until tender. In a large bowl, combine the onion mixture, cracker crumbs, 1/2 cup ketchup, parsley, egg, 2 teaspoons mustard, salt, garlic and pepper. Crumble turkey over mixture and mix well. , Shape into a loaf. Place in a greased 13x9-in. baking dish. Bake, uncovered, at 350° for 1 hour. , In a small bowl, combine the brown sugar and remaining ketchup and mustard until smooth. Spoon over meat loaf. Bake 10-20 minutes longer or until meat is no longer pink and a thermometer reads 160°; drain. Let stand for 10 minutes before slicing.

Nutrition Facts : Calories 344 calories, Fat 16g fat (4g saturated fat), Cholesterol 139mg cholesterol, Sodium 1158mg sodium, Carbohydrate 22g carbohydrate (9g sugars, Fiber 2g fiber), Protein 28g protein.

VEGGIE-STUFFED TURKEY MEATLOAF



Veggie-Stuffed Turkey Meatloaf image

Take ordinary meatloaf to a new level with this Veggie-Stuffed Turkey Meatloaf recipe. Made with ground turkey, butternut squash, egg, cheese and more, this stuffed turkey meatloaf will satisfy your comfort-food craving.

Provided by My Food and Family

Categories     Recipes

Time 1h15m

Yield 8 servings

Number Of Ingredients 11

1/4 cup plus 1 Tbsp. KRAFT Balsamic Vinaigrette Dressing, divided
1 cup chopped butternut squash (1/2-inch cubes)
1 onion, chopped
1/4 cup water
1 egg, beaten
1 lb. 93%-fat-free ground turkey
1/4 cup A.1. Original Sauce
1 slice white bread, torn into small pieces
1 pkg. (10 oz.) frozen chopped spinach, drained, squeezed dry
1 cup KRAFT Finely Shredded Italian* Five Cheese Blend
1/4 cup HEINZ Tomato Ketchup

Steps:

  • Heat oven to 375°F.
  • Heat 1/4 cup dressing in medium skillet over medium heat. Add squash and onions; cook, stirring frequently, 6 min. or until golden brown.
  • Stir in water; cover. Cook, stirring frequently to loosen browned bits from bottom of skillet, 4 min. or until vegetables are crisp-tender. Remove from heat.
  • Mix egg, turkey, A.1. Sauce and bread just until blended.
  • Press 1/2 the turkey mixture onto bottom of 9x5-inch loaf pan sprayed with cooking spray; cover with layers of spinach, cheese and cooked vegetables. Firmly press remaining turkey mixture over layers in pan.
  • Mix ketchup and remaining dressing until blended; spread over meatloaf.
  • Bake 45 min. or until done (165°F).

Nutrition Facts : Calories 190, Fat 8 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 540 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 14 g

GARDEN VEGETABLE TURKEY MEATLOAF



Garden Vegetable Turkey Meatloaf image

The oatmeal and chili sauce were inspired by another recipe I found on RecipeZaar, but I added an assortment of vegetables to add color, texture, flavor, and nutrition. I like to use the Uncle Sam oatmeal because it contains flax seeds and wheat flakes along with the oats, but you can use any rolled oats or instant plain oatmeal you have on hand.

Provided by BxChick

Categories     Poultry

Time 1h

Yield 8 serving(s)

Number Of Ingredients 13

1 lb ground turkey breast
1 (1 1/4 ounce) packet instant plain oatmeal
1/4 cup skim milk
1 teaspoon olive oil
1 small onion, chopped
2 garlic cloves, minced
1/2 cup shredded zucchini, excess water squeezed out
1/2 cup shredded carrot
3 button mushrooms, chopped
1/2 cup fresh spinach, chopped, excess water squeezed out
1 tablespoon Worcestershire sauce
1/4 cup chili sauce
salt and pepper

Steps:

  • Preheat oven to 350°.
  • Empty packet of oatmeal into a small bowl and add milk. Set aside.
  • Heat olive oil in a small sauté pan. Add onion and garlic and sauté until soft.
  • Add rest of the vegetables and cook until soft and some of the liquid has evaporated.
  • In a mixing bowl, mix ground turkey, oatmeal mixture, chili sauce, Worcestershire sauce and sauteed veggies until well combined. Form into a loaf shape and place in a greased loaf pan or on a greased cookie sheet.
  • Bake at 350°F until internal temperature reaches 140°F Raise oven temperature to 450°F and bake until internal temperature reaches 180°, and the outside of the loaf forms a nice crust.

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