Mini Turkey Meatloaf with Root Vegetables
This is such a wonderfully easy meal. I love the personal portions that each person gets. The original recipe came from the Cook Yourself Thin website but I made a couple of changes. Of course the first thing Jack asked before he had even taken a bite was, "is there onions in this?" He kills me sometimes!!! I just don't do no onions in my meatloaf. The onions give it flavor... I even caramelized the onions first so that they would be soft rather than have any sort of crunch in the mini loaves.
If you would like to make mini turkey meatloaf with roasted root veggies…
Here’s what you need…
1 1/2 lbs. of ground turkey
1- 10 oz. package of baby spinach
1 medium onion, diced
1 slice whole wheat bread
1/2 cup of milk (I used almond)
1 large egg
2-3 tablespoons grated parmesan cheese
1 tsp. of salt
1/2 tsp. of black pepper
1/8 tsp. of grated nutmeg
3 tablespoons of sugar free ketchup or tomato paste
2 teaspoons of Worcestershire sauce
1 teaspoon of hot sauce
extra virgin olive oil
1 bag of little reds, fingerlings or potato medley (whichever small potato you wish to use), cut larger pieces in half or fourths so that all the potatoes are roughly the same size
2-3 large carrots, peeled and cut into roughly 4 pieces
1 bunch asparagus, julienned
Directions;
Preheat oven to 375 degrees. In a large bowl, soak the bread in the milk. Heat a large skillet over medium heat and cook the onions in a tablespoon of olive oil until soft and golden about 5 minutes. Add in the spinach and wilt, about 2 minutes. Put the onion mixture in the bowl with the bread crumbs and milk. Add in the turkey, egg, cheese, salt, pepper, and nutmeg. Mix all together. This will be a wet mixture. Using a 1 cup dry measuring cup, portion out the meatloaf mixture into little mounds on a greased cookie sheet. Bake for 40 minutes or until golden brown.
For the glaze: Whisk together ketchup, Worcestershire sauce and hot sauce. Brush on the loaves 10 minutes into baking.
For the veggies: Toss the veggies with olive oil, salt and pepper. Roast along with the meatloaf for 40 minutes or until tender.
If you would like to make mini turkey meatloaf with roasted root veggies…
Here’s what you need…
1 1/2 lbs. of ground turkey
1- 10 oz. package of baby spinach
1 medium onion, diced
1 slice whole wheat bread
1/2 cup of milk (I used almond)
1 large egg
2-3 tablespoons grated parmesan cheese
1 tsp. of salt
1/2 tsp. of black pepper
1/8 tsp. of grated nutmeg
3 tablespoons of sugar free ketchup or tomato paste
2 teaspoons of Worcestershire sauce
1 teaspoon of hot sauce
extra virgin olive oil
1 bag of little reds, fingerlings or potato medley (whichever small potato you wish to use), cut larger pieces in half or fourths so that all the potatoes are roughly the same size
2-3 large carrots, peeled and cut into roughly 4 pieces
1 bunch asparagus, julienned
Directions;
Preheat oven to 375 degrees. In a large bowl, soak the bread in the milk. Heat a large skillet over medium heat and cook the onions in a tablespoon of olive oil until soft and golden about 5 minutes. Add in the spinach and wilt, about 2 minutes. Put the onion mixture in the bowl with the bread crumbs and milk. Add in the turkey, egg, cheese, salt, pepper, and nutmeg. Mix all together. This will be a wet mixture. Using a 1 cup dry measuring cup, portion out the meatloaf mixture into little mounds on a greased cookie sheet. Bake for 40 minutes or until golden brown.
For the glaze: Whisk together ketchup, Worcestershire sauce and hot sauce. Brush on the loaves 10 minutes into baking.
For the veggies: Toss the veggies with olive oil, salt and pepper. Roast along with the meatloaf for 40 minutes or until tender.
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