Savory Swiss & Herb Turkey Cups

Preheat the oven to 375°F

Melt the margarine in a medium-size saucepan over low heat.  Add the carrot, onion, chopped sweet peppers, and sage; cook, covered, stirring occasionally, until the vegetables are soft- 8 minutes.

In large bowl, combine the egg, ground turkey, bread crumbs, ketchup, cheese, and black pepper.  Add the cooked vegetables and mix well. 

Place 10 2½ inch foil cupcake liners in the cups of a muffin pan.  Spoon 1/3 cup of the mixture into each of the lined cups.  Bake, uncovered, for 25 to 30 minutes or until the meat loaves are lightly browned and internal temperature reaches 165°F.

Cool the meat loaves in the pan upright on a wire rack for 10 minutes, or until cool enough to touch. 

Storage: Cover cooled pan with plastic wrap and store in the refrigerator until ready to pack, or transfer to a flat container with a lid and store in the refrigerator for up to 3 days.  Can also be frozen for longer storage.

For best results, microwave on medium power for 1-2 minutes or until heated through. If frozen, thaw overnight in refrigerator before reheating.

Pack with a small side of steamed vegetables for a complete meal. These can be made in batches and frozen for up to 2 months. For a lower-carb option, reduce breadcrumbs to ½ cup and add ¼ cup grated zucchini to the vegetable mixture.