Ingredients
1 onion, diced
1 green bell pepper, diced
2 cloves garlic, minced
2 stalks celery, minced
1 teaspoon onion powder
1 teaspoon garlic powder
2 eggs
2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
1 pound extra lean ground turkey
2-1/2 turkey sausage links, casings removed and minced
1 cup cooked couscous
1/4 cup Parmesan cheese
Topping (optional):
1/3 cup brown sugar
1/4 cup catsup
1 tablespoon dijon mustard
Mix together. Spread over unbaked meatloaf.
Directions
Preheat oven to 400 degrees F (200 degrees C). Spray muffin cups with olive oil flavored cooking spray.
Rough chop the onions, green bell pepper, garlic cloves, and celery stalks.
Transfer the veggies into a food processor, and pulse several times until pureed.
Rough chop the onions, green bell pepper, garlic cloves, and celery stalks.
Transfer the veggies into a food processor, and pulse several times until pureed.
Place ground turkey and turkey sausage into a bowl.
Add the pureed vegetables, couscous, Parmesan cheese, and spices into the bowl.
Add the Worcestershire sauce and Dijon mustard. Mix the contents of the bowl until thoroughly combined.
Fill each prepared muffin cup about 3/4 full.
Spread the topping over each uncooked muffin cup.
Bake in the preheated oven until juices run clear, about 30 minutes. Remove from the muffin tin, transfer the muffins to a baking sheet, and cook for an additional 15 minutes.
Add the pureed vegetables, couscous, Parmesan cheese, and spices into the bowl.
Add the Worcestershire sauce and Dijon mustard. Mix the contents of the bowl until thoroughly combined.
Fill each prepared muffin cup about 3/4 full.
Spread the topping over each uncooked muffin cup.
Bake in the preheated oven until juices run clear, about 30 minutes. Remove from the muffin tin, transfer the muffins to a baking sheet, and cook for an additional 15 minutes.
Let stand 5 minutes before serving. These turkey muffins are DEE-LISH paired with my Roasted Brown Sugar Glazed Sweet Potato.
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