These Turkey and Veggie Meatloaf Cups are a delightful twist on traditional meatloaf, perfect for a quick and healthy family meal.
Preheat your oven to 350°F (175°C).
Ensure the oven is fully preheated for even cooking.
In a large mixing bowl, combine the grated zucchini, egg, ground turkey, chopped onion, minced garlic, grated potato, shredded cheddar cheese, and grated parmesan cheese. Mix until well combined.
Mix gently to avoid overworking the meat, which can make it tough.
Divide the mixture evenly into a greased muffin tin, filling each cup about three-quarters full.
Use a spoon to press the mixture firmly into each cup for even cooking.
In a small bowl, mix the ketchup and tomato sauce. Spoon a small amount over each meatloaf cup.
Spread the topping evenly for a glossy finish.
Bake in the preheated oven for 30-35 minutes, or until the meatloaf cups are cooked through and the tops are slightly caramelized.
Check for doneness by ensuring the internal temperature reaches 165°F (74°C).
Let the meatloaf cups cool slightly before removing them from the muffin tin. Serve warm and enjoy!
Use a butter knife to gently loosen the edges for easy removal.
