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Turkey Couscous Meatloaf

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Antibiotic Free Turkey Couscous Meatloaf

Cooked couscous (or organic, gluten free quinoa) with  grated veggies inside & a strip of bacon on the outside keep this quick turkey meatloaf moist. This is a great way to boost your veggies as well as stretch a pound of ground turkey! Of course, this meatloaf would be excellent ground chicken or organic grass fed ground beef as well!

Turkey Couscous Meatloaf

3/4 cup water

1/2 cup couscous

1-6 oz. zucchini (grated on large holes of a box grater)

1/3 cup chopped red onion

1/4 cup finely chopped fresh sage leaves (can substitute basil or parsley)

1 1/2 tsp. kosher salt

1/2 tsp. ground black pepper

1 pound Topline Foods antibiotic free ground turkey

1 large egg

4 slices Topline Foods dry rubbed, thick sliced bacon

4 tbsp. BBQ sauce

Heat oven to 425 degrees. Line a baking sheet with foil and spray with non-stick spray.

Bring water to a boil in a small saucepan. Stir in couscous, cover, and remove from heat; let stand 5 minutes.

Transfer couscous to a large bowl and fluff with a fork. Stir in zucchini, onion, sage, salt and pepper. Add turkey and egg and mix well to combine. Shape into 4 oval meatloaves, each about 1 1/2 inches thick. Transfer to prepared baking sheet.

Brush 1 tbsp. of the bbq sauce on each meatloaf. Lay a bacon slice diagonally over each meatloaf and tuck ends under.

Bake 30 minutes or until meatloaves reach an internal temperature of 160 degrees.

Place meatloaves under broiler and broil to crisp bacon and bring internal temperature to 165 degrees, about 1 minute. Allow the meatloaves to rest 5 minutes before serving.

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