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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


  • 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


  • 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

“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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