Ingredients Jump to Instructions ↓

  1. 3/4 cup(s) water

  2. 1/2 cup(s) (scant) couscous

  3. 1 medium (6-ounce) zucchini , grated on large holes of a box grater

  4. 1/3 cup(s) finely chopped red onion

  5. 1/4 cup(s) finely chopped fresh sage leaves

  6. 1 1/2 teaspoon(s) kosher salt

  7. 1/2 teaspoon(s) freshly ground pepper

  8. 1 pound(s) ground turkey

  9. 1 large egg

  10. 1/4 cup(s) light-brown sugar

  11. 2 tablespoon(s) Dijon mustard

  12. 2 teaspoon(s) tomato paste

  13. 4 slice(s) bacon

  14. Cranberry, Apple, and Walnut Relish

Instructions Jump to Ingredients ↑

  1. Bring water to a boil in a small saucepan. Stir in couscous, cover, and remove from heat; let stand 5 minutes. Line a baking sheet with nonstick foil. Heat oven to 425 degrees F.

  2. 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.

  3. In a small cup, mix sugar, mustard, and tomato paste until blended and smooth; brush most of the mixture over meatloaves. Lay a bacon slice diagonally over each meatloaf and tuck ends under; brush bacon with remaining mustard glaze. Bake 30 minutes or until meatloaves are cooked through.

  4. Turn on broiler; place meatloaves under broiler to crisp bacon, about 1 minute. Serve with Cranberry, Apple, and Walnut Relish


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