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Turkey mini-meatloaves with couscous and cranberries

3
Points®
Total Time
45 min
Prep
15 min
Cook
30 min
Serves
4
Difficulty
Easy
We used couscous instead of bread crumbs to help bind the meat mixture in these individual, portion-controlled meatloaves. Though we shaped them by hand, you can also spoon the mixture into mini loaf pans or muffin tins. Double the recipe and turn extras meatloaves into sandwiches on toasted bread. They make a great dinner served with a vinegary salad of chopped cucumbers, tomatoes, and lettuce on the side. And they also make fabulous take-to-work lunches.

Ingredients

Cooking spray

1 spray(s)

Uncooked 99% fat-free ground turkey breast

1 pound(s)

Uncooked whole wheat couscous

¼ cup(s), quick-cooking

Red onion

¼ cup(s), chopped

Celery

¼ cup(s), chopped, chopped

Shredded carrots

¼ cup(s)

Egg

1 large egg(s)

Dried sage

1 tsp

Dried thyme

1 tsp

Table salt

½ tsp

Freshly grated nutmeg

¼ tsp

Canned cranberry sauce

¼ cup(s), whole-berry variety

Balsamic vinegar

1 Tbsp

Instructions

  1. Heat the oven to 375°F.
  2. Lightly coat the inside of a 9 x 13-inch baking pan with nonstick spray. Mix the ground turkey, couscous, onion, celery, carrots, egg, sage, thyme, salt, and nutmeg in a large bowl. Form the mixture into four, small, mini-meatloaves, about 1 1/2 inches thick at the thickest point. Set in the prepared baking dish.
  3. Mix the cranberry sauce and vinegar in a small bowl with a fork, using the tines to smash the berries into a thick paste. Smear a slightly rounded tablespoon over each meatloaf.
  4. Bake for 25 minutes, or until cooked through, until an instant-read meat thermometer inserted into the thickest part of one loaf registers 165°F. Cool for 5 minutes before serving.
  5. Serving size: 1 mini-meatloaf

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