Mini Turkey Meatloaves Wrapped in Collard Greens
- Ready In:
- 1 large bunch collard greens
- 1 lb lean ground turkey
- 3⁄4 teaspoon salt
- 2 teaspoons ground cumin
- 2 teaspoons red chili pepper flakes
- 2 teaspoons onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 cup salsa or 1 cup enchilada sauce
- Preheat oven to 400 degrees F.
- Cut the thick stems off of the collard greens. Steam the collards for 3 to 4 minutes until soft and pliable. Drain and set aside.
- In a large bowl, mix together the ground turkey and all of the seasonings in a bowl.
- Divide into 4 sections to form little logs.
- Wrap each log in 3-4 collard leaves overlapped and wrapped around the turkey like wrapping a burrito or eggroll.
- Place packets seam side down in a square 8x8 baking dish and top each with ¼ cup of salsa or enchilada sauce.
- Cover with foil and bake until turkey is cooked through, about 40 minutes.
- If you want to make this Italian instead of Mexican, omit the cumin and add 1 ½ tsp Italian seasoning instead. You can omit the red chili flakes or leave them in, whatever your personal preference is.
- Instead of topping with salsa, use marinara.
- You can also add a dab of pesto on top of each one if you like.
Questions & Replies
Got a question? Share it with the community!
I liked this one, it's a tasty way to get in the dark leafys :) I made this in the "Italian style" mentioned in the directions; my only tweaks were to use jarred vodka sauce and add 1/3lb ground pork, for fat and for flavor. Turkey can be so dry, so I added the pork fat to help keep it moist. Mine came out moderately dense, and I prefer a fluffier loaf, so I will add a handful of breadcrumbs or cooked rice next time (I was surprised the recipe did not call for breadcrumbs). I'll be making these again with tweaks. It's very easy. quick to prep, ditch in the oven for a while, then it's ready to serve when your oven timer goes off.