Here’s what’s for dinner tonight (and a cold meatloaf sandwich to take to work this week, too!) 
From Eating Well’s Healthy in Hurry cookbook:
Turkey Mini Meatloaves
Makes 6 servings, 2 loaves each
1 pound 93%-lean ground turkey
1 medium zucchini, shredded
1 cup finely chopped onion
1 cup finely chopped red bell pepper
1/3 cup uncooked whole-wheat couscous
1 large egg, lightly beaten
2 Tbs. Worcestershire sauce
1 Tbs. Dijon mustard
1/2 tsp. freshly ground black pepper
1/4 tsp. salt
1/4 cup barbecue sauce (optional)
1. Preheat oven to 400F. Generously spray a 12-cup non-stick muffin pan with cooking spray.
2. Gently mix turkey, zucchini, onion, bell pepper, couscous, egg, Worcestershire, mustard, pepper and salt in a large bowl, preferably with your hands, without overworking. Equally divide the mixture among the muffin cups. Spread barbecue sauce on top of each loaf, if using.
3. Bake until the meatloaves are cooked through or an instant-read thermometer inserted into the center registers 165F, about 25 minutes. Let loaves stand in pan for 5 minutes before serving.
Nutrition data per serving: 196 calories, 6g fat (2g sat, 0g mono), 79mg cholesterol, 18g carbohydrate, 19gprotein, 3gfiber, 368mg sodium
