Ingredients

For the Mini Turkey Meatloaves:

• 1 lb (450g) ground turkey
• 1 small onion, finely chopped
• 1 garlic clove, minced
• 1 egg
• ½ cup breadcrumbs
• 2 tbsp ketchup (plus more for topping)
• 1 tsp Dijon mustard
• 1 tsp Worcestershire sauce
• Salt & pepper to taste
• 1 tsp Italian herbs (optional)

For the Roasted Vegetable Couscous:

• 1 cup couscous
• 1 ½ cups chicken or vegetable broth
• 1 zucchini, diced
• 1 red bell pepper, diced
• 1 carrot, diced
• 2 tbsp olive oil
• Salt & pepper to taste
• Fresh parsley for garnish

Instructions

Step 1: Prepare the Vegetables

1. Preheat your oven to 400°F (200°C).
2. Spread diced zucchini, bell pepper, and carrot on a baking sheet.
3. Drizzle with olive oil, season with salt and pepper, and roast for 20 minutes until tender and slightly caramelized.

Step 2: Make the Mini Meatloaves

1. In a large bowl, mix ground turkey, onion, garlic, egg, breadcrumbs, ketchup, mustard, Worcestershire sauce, and seasoning.
2. Form into small oval-shaped loaves and place them on a lined baking sheet.
3. Brush tops with a little ketchup for a glossy finish.
4. Bake at 375°F (190°C) for 25–30 minutes, until fully cooked.

Step 3: Prepare the Couscous

1. While the meatloaves cook, bring chicken or vegetable broth to a boil.
2. Stir in couscous, cover, and remove from heat. Let sit for 5 minutes.
3. Fluff with a fork and toss with the roasted vegetables.

Step 4: Serve & Enjoy
Plate the mini turkey meatloaves alongside the roasted vegetable couscous. Garnish with fresh parsley for a pop of color and freshness.