Meatloaf & Traveling Pans!

Over a year ago a friend of mine started a "traveling dish" in her neighborhood. I thought it was the coolest idea to be able to bless someone with a meal and have this dish that rotates between a group of women. I went out and purchased a pretty baking dish and started this with a few ladies in my neighborhood. There's about 8 of us on the list and we send this "Sisterhood of the Traveling Pan" around each month. What a nice surprise it is when it comes back to you too! We have a notebook that we write the receipe in that we've made for one another and an opportunity to write a quick note to each other.

So last night I took the "Traveling Pan" to my neighbor. It was Turkey and Veggie Meatloaf Muffins. My kids love these and it's packed with veggies, qunioa and turkey and is gluten free. I have made these at The Cook before and this recipe seems to be a hit with whom ever tries it. It makes about 20 muffins, so it's a great dish to share with someone or even pop the left overs in your freezer and have dinner already made for another night the next week.

Turkey & Veggie Meatloaf Muffins

Ingredients

  • 2 cups coarsely chopped zucchini

  • 1 1/2 cups coarsely chopped onions

  • 1 red bell pepper, coarsely chopped

  • 1 pound extra lean ground turkey

  • 1/2 cup uncooked couscous or qunioa

  • 1 egg

  • 2 tablespoons Worcestershire sauce

  • 1 tablespoon Dijon mustard

  • 1/2 cup barbecue sauce, or as needed

  • 1/2 tbsp Oregano

  • 1 tsp garlic powder

Directions

  • Preheat oven to 400 degrees F (200 degrees C). Spray 20 muffin cups with cooking spray.

  • Place zucchini, onions, and red bell pepper into a food processor, and pulse several times until finely chopped but not liquefied. Place the vegetables into a bowl, and mix in ground turkey, couscous or qunioa, egg, Worcestershire sauce, spices and Dijon mustard until thoroughly combined. Fill each prepared muffin cup about 3/4 full. Top each cup with about 1 teaspoon of barbecue sauce.

  • Bake in the preheated oven until juices run clear, about 30 minutes. Internal temperature of a muffin measured by an instant-read meat thermometer should be at least 160 degrees F (70 degrees C). Let stand 5 minutes before serving.

Remember you can add ANY vegetables to this you like. Get creative!

For more info on the Traveling Pan and how it works email me at toni@strengthhealing.com.

“Do you not know that your bodies are temples of the Holy Spirit, who is in you, whom you have received from God? You are not your own; you were bought at a price. Therefore honor God with your bodies.”1 Corinthians 6:19-20

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