Tiny Turkey Meatloaves with Roasted Vegetables

I’ve been doing some meal planning/catering which has me prepping a breakfast, a lunch and 2 – 4 dinners per week for a local family. Needless to say, I am spending a lot of time in my kitchen cooking! In an effort to streamline the process and make it not only tasty but also cost effective, I have begun to double everything I make for my client’s family and use half of it to feed my own. In addition, I am not only seeking out healthy and unique recipes, but also ones that feed a crowd and aren’t too time consuming. I came across this recipe in Cooking Light and tweaked it just a bit to suit my needs. I think you’ll agree, it’s super simple yet truly tasty! Check it out!!

Ingredients: Feeds 4

  • 1 1/3 lb lean ground turkey
  • 1/3 cup quick oats
  • 6 tbsp ketchup, divided
  • 1/4 cup chopped onion
  • 1 egg
  • 1 tsp oregano
  • 1 tsp salt
  • 2 tsp Worcestershire sauce
  • 3/4 lb green beans, trimmed
  • 4 large carrots peeled and quartered
  • 6 small Yukon Gold potatoes, quartered
  • 2 tsp olive oil
  • 1 tsp garlic powder
  • 1/4 tsp pepper
  • cooking spray

Directions:

  1. In a large bowl, mix together the first seven ingredients including 3 tbsp of the ketchup and set aside. Meanwhile, preheat oven to 450 degrees.
  2. In a small bowl mix Worcestershire sauce and remaining ketchup.
  3. In another large bowl, combine the green beans, carrots and potatoes. Drizzle with olive oil, garlic powder and pepper. Toss to coat.
  4. Lightly spray a baking sheet with cooking spray. Divide turkey mixture into 4 equal portions. Using your hands shape each into a small loaf and place them equidistant on the baking sheet. Brush each with the Worcestershire-ketchup sauce.
  5. Scatter the vegetables around the loaves and bake everything for 25 – 30 minutes, turning the veggies half way through cooking time.

 

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