Turkey mini-meatloaves with couscous and cranberries
5
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
0.25 cup(s)
Uncooked red onion(s)
0.25 cup(s), chopped
Celery
0.25 cup(s), chopped
Shredded carrots
0.25 cup(s)
Egg
1 large egg(s)
Dried sage
1 tsp
Dried thyme
1 tsp
Table salt
0.5 tsp
Freshly grated nutmeg
0.25 tsp
Canned cranberry sauce
0.25 cup(s)
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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