Ingredients

• 1/4 yellow onion, grated
• 2 carrots, peeled and shredded
• 2 celery ribs, finely diced
• 1 red bell pepper, finely diced
• 1 lb ground turkey
• 1 cup cooked quinoa
• 1 large egg
• 1/2 cup barbecue sauce, divided
• 1/2 tsp Worcestershire sauce
• Salt and pepper to taste

Preparation

Preheat the oven to 375°F. Generously grease a 12-cup muffin tin or line it with silicone baking cups. Set aside.
In a large bowl, combine all of the ingredients except for 1/4 cup of BBQ sauce. Set that aside for glazing. Mix well until it is thoroughly combined. Divide the meatloaf mixture between the 12 muffin cups.
Cook until the meatloaves reach an internal temperature of 165°F, about 30 minutes. 5 minutes before the meatloaf muffins are fully cooked, brush them with the remaining BBQ sauce. Return them to the oven until they are cooked through and the glaze is set.
Enjoy immediately or store in the refrigerator for up to 3 days or in the freezer for 3 months.