Turkey Mini-Meatloaves With Roasted Root Veggies
photo by WiGal
- Ready In:
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
- Preheat oven to 375 degrees. Arrange oven racks to accommodate two dishes being cooked simultaneously.
- Grind the bread in a food processor until fine crumbs form. Transfer to a large bowl, and pour milk over crumbs.
- 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.
- 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.
- While the meatloaves are cooking, make the glaze: In a small bowl combine the ketchup, Worcestershire sauce and hot sauce. Brush over meatloaves.
- 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.
Questions & Replies
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This was a big hit! The meatloaf was moist and delicious. I used 5 oz of frozen chopped spinach which had been squeezed dry. I did add in a sliced onion and a several garlic cloves to the roasted vegetables. The timing on the meatloaf was perfect; however, the vegetables took more time and ended up being cooked the last few minutes in the microwave. A delicious meal that is healthy and economical. Made in support of Mommy Diva.
I was a little skeptical about it lacking in taste and not being enough food for me , but was extremely surprised when I cut into it it was absolutely fantastic tasting, portion size was great with the roasted vegetables it was plenty of food . I highly recommend making this you will love it ????????????????????
Love oven meals and this certainly is going to be a repeater. Tasty and moist! I subbed kale for the spinach and used garlic flavored olive oil. I put the veggies in first and frankly even after 60 minutes the carrots were still undercooked. Think if carrots had been cut matchstick size that might do the trick. Potatoes were cut into bite size chunks. Seemed to be a lot of white liquid surrounding the loaves. And the turkey was labelled lean so not sure what that is about?? Thanks MD for posting. Made for Best Recipes 2012 game.
Mmmm, this is very good stuff and it is even better to know that it is healthy! I made a few minor changes based on what was on hand: I used about 3/4 c grated zucchini instead of the spinach and added a few shakes of cayenne to the glaze because my hot sauce had bitten the dust. I made this in one big loaf and it still only took about 50 minutes to bake. I wasn't sure about whether to add the glaze before baking or after, so I decided to brush it on about 30 minutes in to baking. The veggies came out great as well. Thanks for posting! Made for ZWT 8: The Wild Bunch.