Turkey Caprese Meatloaf Cups & Sautéed Veggies

Turkey Caprese Meatloaf Cups {buzzfeedfood.com}


1 large egg
2 pounds ground turkey breast
1/3 cup sun-dried tomatoes, drained and chopped
1/4 cup fresh basil leaves, chopped – I used baby spinach instead
6 ounces fresh mozzarella, shredded
½ teaspoon garlic powder
Salt and pepper, to taste

*I added a tablespoon of my basil pesto to the mix*


1. Preheat oven to 400°F.

2. Beat the egg in a large mixing bowl. Add the remaining ingredients and mix everything together with your hands until evenly combined.

3. Grease a 12-cup muffin tin and divide the turkey mixture among the muffin cups, tightly pressing the mixture in. Bake in the preheated oven until the turkey is cooked through, 25 to 30 minutes.

4. Cool the meatloaves completely, then store them in an airtight container in the fridge for up to 5 days.

Also with this dish:

Fresh sautéed veggies {my own creation}

I used 1 squash, 1 zucchini, half of a red onion, 1 cup of fresh mushrooms, 1 clove garlic, 1 tablespoon olive oil, salt, pepper, dash of lemon pepper, dash of lawrys seasoning salt. – sautee all of ingredients in skillet until veggies are tender. and serve 🙂

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I would love to see your dishes 🙂

you will probably like these too!

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