Ingredients
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1 zucchini, chopped
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½ cup chopped onion
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½ cup chopped red bell pepper
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½ cup baby carrots (about 8), chopped
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1 garlic clove
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1 large egg
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1 tablespoon Worcestershire sauce
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1 teaspoon Italian herbs
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½ cup breadcrumbs, preferably whole wheat
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½ cup shredded cheddar cheese
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1 pound lean ground turkey
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1 teaspoon kosher salt
Instructions
Preheat the oven to 375°F. Lightly grease a mini muffin tin with oil or vegetable oil cooking spray.
2. Chop the Vegetables
Place the zucchini, onion, red bell pepper, carrots, and garlic in a food processor. Pulse until the vegetables are finely chopped into small pieces.
3. Mix the Meatloaf Ingredients
Add the egg, Worcestershire sauce, Italian herbs, breadcrumbs, cheddar cheese, ground turkey, and salt to the food processor. Pulse just until everything is combined. Avoid overprocessing the mixture.
4. Fill the Muffin Tin
Spoon about 1 tablespoon of the turkey mixture into each mini muffin cup. Gently press the mixture down with the back of a spoon so the bites hold their shape.
5. Bake Until Cooked Through
Bake for about 20 minutes, or until the meatloaf bites are cooked through. Check the center of a bite with an instant-read thermometer; ground turkey should reach an internal temperature of 165°F.
6. Cool and Serve
Let the bites rest in the pan for a few minutes before carefully removing them. Serve warm with roasted vegetables, mashed potatoes, rice, or a favorite dipping sauce.
Notes
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Chop the vegetables finely: Smaller pieces distribute more evenly throughout the meatloaf bites and make the texture easier to enjoy.
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Don’t overprocess the turkey: Pulse just until the ingredients come together to help keep the bites tender.
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Grease the pan well: This makes the cooked bites easier to remove without breaking.
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Use a thermometer: Ground turkey needs to reach 165°F in the center for safe serving.
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Make cleanup easier: A flexible spatula or small spoon helps remove the bites neatly from the muffin tin.
