Turkey Mini Meatloaves With Roasted Root Veggies Recipes

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TURKEY MINI-MEATLOAVES WITH ROASTED ROOT VEGGIES



Turkey Mini-Meatloaves With Roasted Root Veggies image

I cooked this for my husband and guests, what a hit ! Everyone loved it. Everyone likes the end of the meatloaf, this way we all get our own.!!! Freezes well for a quick dinner later too !

Provided by Lady in love

Categories     < 4 Hours

Time 1h30m

Yield 4 mini-meatloaves, 4 serving(s)

Number Of Ingredients 22

1 cup breadcrumbs
1/2 cup skim milk
1 tablespoon olive oil
1 teaspoon olive oil
1 medium yellow onion, diced
5 ounces baby spinach leaves
1 1/4 lbs ground turkey
2 tablespoons grated parmesan cheese
1 large egg
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon nutmeg
3 tablespoons tbsps ketchup
2 teaspoons Worcestershire sauce
1 teaspoon hot sauce
3 large carrots
4 medium yukon gold potatoes
1 teaspoon chopped parsley
1 teaspoon chopped chives
1 1/2 tablespoons olive oil
1 teaspoon salt
1/4 teaspoon pepper

Steps:

  • 1-Preheat oven to 375, Arrange oven racks to accommodate two dishes being cooked at the same time.
  • 2- Put foil on baking sheet for easy clean up.
  • 3-Prepare Veggies-Chop root vegtables to aprox 1/2" size,( flower bag ) put into a roaster bag for faster cooking.Toss all the vegtables into bag add 1tbl sp, plus 1 tsp olive oil, salt, pepper, and herbs mix well in bag. Close bag cut 3 or 4 slits in top of bag place on baking sheet.Put on bottom rack of oven.
  • 4- Now,prepare Glaze- In a sm bowl combine the ketchup, worcestershire sauce and hot sauce. Set aside.
  • 5-In a large bowl, pour milk over bread crumbs.Set aside.
  • 6- Mix turkey, cheese, egg, salt, pepper and nutmeg. Combine the mixture with your hands untill well mixed, it will be quite wet.
  • 7-Heat 1 tsp oil in a large skillet, over medium heat. Add onion and cook stirring occasionally untill soft and golden. about 5 minute Add spinach and stir untill just wilted. about 30 seconds.
  • ( or add 1 tbl water to pan and put lid on to wilt spinach leaves, stir a little as needed ).
  • 8-Transfer spinach and onions to bowl with soaked crumbs. Add the turkey mixture. Combine with your hands untill well mixed, it will be quite wet.
  • 9-Tightly pack one cup of mixture into a one cup DRY measure cup. Invert the cup onto a rimmed foil lined baking sheet, gently shaking the cup to release the mixture. Gently pat and shape the mound. Repeat three times with remaining mixture.
  • 10- Spoon glaze on top of each meatloaf, let dribble down the sides.
  • Put into oven on top rack. ( Veggies should already be in oven ).
  • 11-Bake mini meatloaves untill cooked through and light golden ( remember turkey is lighter than hamburger ) Aprox 1 hr to 1 1/4 hr , I like mine well done ! Take meatloaves and veggies out at same time.

TURKEY MINI-MEATLOAVES WITH ROASTED ROOT VEGGIES



Turkey Mini-Meatloaves With Roasted Root Veggies image

I found these individual mini-meatloaves with roasted veggies on Cook Yourself Thin. I love turkey anyway, but this just looks to die for!! I can't wait to make it! Calories per serving, meatloaves: 227 Calories per serving, roasted root veggies: 121 **Cooking time is slightly shorter for the veggies - see below. Meal should be done at the same time just not enter oven at the exact same time.

Provided by Mommy Diva

Categories     One Dish Meal

Time 55m

Yield 4 serving(s)

Number Of Ingredients 23

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
3 tablespoons ketchup
2 teaspoons Worcestershire sauce
1 teaspoon hot sauce
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

Steps:

  • 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.

TURKEY AND VEGGIE MEATLOAF MINIS



Turkey and Veggie Meatloaf Minis image

Provided by Cooking Channel

Time 55m

Yield 9 servings

Number Of Ingredients 8

1 small onion
1 1/4 pounds raw lean ground turkey
3 cups bagged dry broccoli cole slaw, roughly chopped
1/2 cup quick-cooking oats
2 teaspoons garlic powder
1 teaspoon salt
1/2 cup fat-free liquid egg substitute
1/4 cup, plus 3 tablespoons ketchup

Steps:

  • Preheat oven to 350 degrees F.
  • Using a box grater, grate the onion into a large bowl. Add turkey, broccoli cole slaw, oats, garlic powder, salt, egg substitute, and 1/4 cup ketchup. Stir until thoroughly mixed.
  • Line 9 cups of a 12-cup muffin pan with baking cups and/or spray with nonstick spray. Evenly distribute turkey-veggie mixture among the muffin cups, and top each with 1 teaspoon ketchup.
  • Bake in the oven until firm with lightly browned edges, 30 to 35 minutes. Let stand for 5 minutes before serving. Enjoy!

Nutrition Facts : Calories 142, Fat 5.25 grams, Sodium 494 milligrams, Carbohydrate 9 grams, Fiber 1.5 grams, Protein 14 grams, Sugar 4 grams

MINI TURKEY MEAT LOAVES



Mini Turkey Meat Loaves image

These turkey loaves are tender, hearty and convenient. They're loaded with flavor-not to mention oats, turkey and veggies! Bake them ahead and top them with cheese before serving-or freeze them for later. -Janice Christofferson, Eagle River, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 11

1 large egg, lightly beaten
1 large onion, finely chopped
1 small sweet red pepper, finely chopped
3/4 cup shredded part-skim mozzarella cheese, divided
1/2 cup plus 6 tablespoons spaghetti sauce, divided
3 tablespoons grated Parmesan cheese, divided
3 tablespoons quick-cooking oats
1 teaspoon Italian seasoning
1/4 teaspoon salt
1/4 teaspoon pepper
1 pound lean ground turkey

Steps:

  • In a large bowl, combine the egg, onion, red pepper, 1/2 cup mozzarella cheese, 1/2 cup spaghetti sauce, 2 tablespoons Parmesan cheese, oats and seasonings. Crumble turkey over mixture and mix well. , Coat 6 jumbo muffin cups with cooking spray; fill with turkey mixture. Bake at 350° for 20 minutes; drain. , Top each loaf with 1 tablespoon spaghetti sauce, 2 teaspoons mozzarella cheese and 1/2 teaspoon Parmesan cheese. Bake 5-10 minutes longer or until a thermometer reads 165° and cheese is melted. Let stand for 5 minutes before removing from pan.

Nutrition Facts : Calories 210 calories, Fat 10g fat (4g saturated fat), Cholesterol 105mg cholesterol, Sodium 447mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 2g fiber), Protein 20g protein. Diabetic exchanges

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Top Asked Questions

How to cook Turkey mini meat loaves?
These delicious mini meat loaves feature ground turkey breast, keeping each mini loaf to less than 200 calories and 2 grams of fat per serving. Preheat oven to 350°. Heat a small skillet over medium-high heat. Coat pan with cooking spray. Add onion to pan; sauté 5 minutes or until lightly browned. Remove from heat; cool slightly.
What do you put in a mini garden TURKEY LOAF?
These Mini Garden Turkey Loaves are packed with flavorful and nutritious shredded vegetables for a colorful and vibrant spin on the traditional meatloaf. Dice the onion and mince the garlic. Sauté both in a large skillet with 1 Tbsp olive oil over medium heat until soft and transparent.
What are the best veggies for Turkey loaves?
Vegetables, beans, and lentils are not only less expensive than meat, but they also add a considerable amount of flavor, fiber, and other nutrients to the mix. For these Mini Garden Turkey Loaves, I went the vegetable route, and added a medley of sautéed onion, garlic, carrots, zucchini, and mushrooms. SO much flavor!
How do you make meatloaf with ketchup and ketchup?
Stir in 2 tablespoons ketchup. Spoon about 1/2 cup meat mixture into each of 3 muffin cups coated with cooking spray; place muffin tin on a baking sheet. Combine remaining 1 tablespoon ketchup and hot pepper sauce in a small bowl. Brush ketchup mixture over meat loaf tops.

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