Turkey Mini-Meatloaves With Roasted Root Veggies

Name: Turkey Mini-Meatloaves With Roasted Root Veggies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the meatloaves; 1 slice whole wheat bread; 1/2 cup skim milk; 1 tablespoon olive oil; 1 teaspoon olive oil; 1 onion, diced; 5 ounces bag baby spinach leaves; 1 1/4 lbs ground turkey (I prefer breast); 2 tablespoons finely grated parmesan cheese; 1 large egg; 1/2 teaspoon salt; 1/4 teaspoon fresh ground black pepper; 1/8 teaspoon freshly grated nutmeg; For the glaze; 3 tablespoons ketchup; 2 teaspoons Worcestershire sauce; 1 teaspoon hot sauce; For the roasted root veggies; 3 large carrots, cut on the bias; 2 yukon gold potatoes, cut on the bias; 1/4 cup asparagus (about 4 stalks); 1 teaspoon chopped parsley; 1 teaspoon chopped chives; 1 1/2 tablespoons olive oil; 1 teaspoon salt; 1/4 teaspoon pepper

Servings: persons

For the meatloaves
1 slice whole wheat bread
1/2 cup skim milk
1 tablespoon olive oil
1 teaspoon olive oil
1 onion, diced
5 ounces bag baby spinach leaves
1 1/4 lbs ground turkey (I prefer breast)
2 tablespoons finely grated parmesan cheese
1 large egg
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/8 teaspoon freshly grated nutmeg
For the glaze
3 tablespoons ketchup
2 teaspoons Worcestershire sauce
1 teaspoon hot sauce
For the roasted root veggies
3 large carrots, cut on the bias
2 yukon gold potatoes, cut on the bias
1/4 cup asparagus (about 4 stalks)
1 teaspoon chopped parsley
1 teaspoon chopped chives
1 1/2 tablespoons olive oil
1 teaspoon salt
1/4 teaspoon pepper

1
Preheat oven to 375 degrees. Arrange oven racks to accommodate two dishes being cooked simultaneously.
2
Grind the bread in a food processor until fine crumbs form. Transfer to a large bowl, and pour milk over crumbs.
3
Heat 1 teaspoon oil in a large skillet, preferably nonstick, over medium heat. Add onion and cook, stirring occasionally, until softened and golden, about 5 minutes. Add spinach, and stir until just wilted, about 30 seconds. Transfer to bowl with soaked crumbs. Add the turkey, cheese, egg, salt, pepper and nutmeg. Combine the mixture with your hands until well mixed; it will be quite wet.
4
Pack 1 cup of the mixture into a 1-cup dry measuring cup. Invert the cup onto a rimmed baking sheet, gently shaking the cup to release the mixture. Gently pat the mound to smooth its shape. Repeat three times with remaining mixture. Bake mini meatloaves until cooked through and golden, about 40 minutes.
5
While the meatloaves are cooking, make the glaze: In a small bowl combine the ketchup, Worcestershire sauce and hot sauce. Brush over meatloaves.
6
To make the roasted root vegetables: On a baking sheet, toss all the vegetables in the olive oil, and season with salt and pepper. Add to the oven along with the meatloaves and roast for 30 to 35 minutes, stirring midway through baking. Remove from the oven and sprinkle with fresh herbs.

518

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 26 ingredients. The key ingredients include: For the meatloaves, 1 slice whole wheat bread, 1/2 cup skim milk, 1 tablespoon olive oil, and more.

Yes, Turkey Mini-Meatloaves With Roasted Root Veggies falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!