By Mather’s Bariatric Nutrition Team

As the season of festive foods ends, the delicious flavors don’t have to come to an end. Still craving turkey post-Thanksgiving? Not a problem! Lean turkey is a great source of protein and pairs well with vegetables. It’s relatively easy to prepare and quick to make. More and more supermarkets are stocking lean turkey cutlets and lean ground turkey, making this healthy choice more readily available. Try these Turkey Veggie Meatloaf Cups and continue to enjoy the flavors of the season!

Turkey Veggie Meatloaf Cups


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


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.

Yield:  10 servings (2 per serving)

Nutrition Information:  Calories 119; Fat 1g; Carbs 13.6g; Protein 13.2g; Cholesterol 47 mg; Sodium 244mg