Moroccan Mini Meatloaves

These meatloaves are darling, delicious and super healthy. Paired with a vegetable tajine, they create a meal no one would ever guess was so healthy, or so economical. Serves 4.


1 zucchini
1 white onion
1 red pepper, seeded
1 carrot
1 clove garlic
1 lb. lean ground turkey
1/3 c. whole wheat couscous
2 Tbsp. Worchestershire sauce
1 Tbsp. Dijon mustard
1/2 tsp. ground black pepper
1/2 tsp. salt
1/4 tsp. paprika
1/4 tsp. italian seasoning
1/3ish c. Orange Jalapeno Ketchup

Preheat the oven to 400 degrees. Grease a 12-muffin tin.

Puree the vegis and garlic in a food processor or a blender until they are smooth. In a large bowl combine the pureed vegis with the all of the ingredients except the ketchup and work with hands until combined. This recipe will be almost soupy compared to most meatloaves you have made in the past. Drop large tablespoons into greased muffin tins, filling just to the top and rounding them off a bit. Bake for 25 minutes. Top with the ketchup and return to the oven until the edges begin to brown again, about 15 or 20 minutes. Let stand a few minutes before serving.



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