Week 2, day 4 of My Eating Well Challenge.
In 1990, there was a film about an advertising executive whose “truthful” campaigns are accidentally published. One of those was for Volvo: “They’re boxy, but they’re good.” This is exactly the thought I had when I tasted the meatloaf, due to its compact, rectangular shape. I have made this recipe using muffin tins, but I found the small loaf shape is more attractive for serving and makes for more evenly cut slices for sandwiches.
You will be absolutely stunned at how quickly the recipe comes together. Turkey meatloaf tends to be dry, but this recipe is particularly moist thanks to the vegetables and couscous, and just a touch spicy from the mustard and Worcestershire. Ignoring the color, one does not miss the beef at all. I replaced the optional barbecue sauce with Heinz chili sauce, as I prefer the tomato flavor with meatloaf. They reheat perfectly, making a satisfying lunch the next day.
1 pound 93%-lean ground turkey
1 medium zucchini, shredded
1 cup finely chopped onion
1 cup finely chopped red bell pepper
1/3 cup uncooked whole-wheat couscous
1 large egg, lightly beaten
2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
1/2 teaspoon freshly ground pepper
1/4 teaspoon salt
1/4 cup barbecue sauce, (optional – I used Heinz chili sauce)
1. Preheat oven to 400°F. Generously spray a nonstick muffin pan with cooking spray.
2. Gently mix turkey, zucchini, onion, bell pepper, couscous, egg, Worcestershire, mustard, pepper and salt in a large bowl, preferably with your hands, without overworking. Equally divide the mixture among the muffin cups. Spread barbecue sauce on top of each loaf, if using.
3. Bake until the meatloaves are cooked through or an instant-read thermometer inserted into the center registers 165 degrees F, about 25 minutes. Let the loaves stand in the pan for 5 minutes before serving.
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