Turkey Mini Meatloaves With Roasted Root Veggies Recipes

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.

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.

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!

Steps:

• Coat the entire turkey breast in about half of the BBQ Chip Dust. Place on a sheet pan fitted with a rack and let it dry brine in the fridge, uncovered, for 8 hours and up to overnight.
• Install an air fryer searing plate in an air fryer and set the temperature to 400 degrees F for 35 minutes for the plate to preheat.
• In a large bowl, toss the parsnips, sweet potatoes and baby potatoes with the avocado oil. Sprinkle with the remaining BBQ Chip Dust and toss until coated.
• Remove the searing plate and place the turkey breast skin-side down on one side. Arrange the vegetables on the other side. Cook until the turkey skin is golden brown, about 5 minutes (see Cook's Note). Flip the turkey breast and continue cooking until an instant-read thermometer inserted into the thickest part of the breast registers 165 degrees F and the root vegetables are tender, 35 to 40 minutes. Let the turkey rest for 10 minutes.
• Carefully remove the rib bone (if there is one) from the turkey breast and carve. Serve with the root vegetables.
• Combine the brown sugar, salt, chile powder, garlic powder, black pepper, onion powder and cayenne in a small bowl and mix until blended. Use immediately or transfer to an airtight resealable container.

Steps:

• For the meatloaves: Line a sheet pan with nonstick aluminum foil and set aside.
• Add the ground chicken to a large bowl and break it up. Set aside. Combine the basil, parsley, onion, breadcrumbs, paprika, salt, pepper, cheese, garlic, scallions, bread and egg white in a medium bowl and stir until everything is blended. Add to the chicken and gently mix with your less dominant hand, turning the bowl with the dominant hand and using your fingers on the less dominant hand as a pitchfork, folding as you go, until mixed well. Form into 4 equal parts and and place on the lined sheet pan. Form into bricks of a similar size. Set aside.
• For the meatloaf topping: Heat the pizza sauce, honey, hot sauce and plenty of black pepper in a small saucepot on medium heat until it comes to a simmer. Simmer until it reduces and thickens slightly, about 10 minutes. Set aside.
• For the veggies: Preheat the oven to 375 degrees F. Steam the sweet potatoes according to the package instructions, about 6 minutes. Slice into 1-inch-thick coins.
• Combine the sweet potatoes in a large bowl with the broccoli, citrus zests, garlic powder and nutmeg. Drizzle with the olive oil and toss. Sprinkle with salt and pepper and toss again.
• Add the vegetables to the sheet pan with the meatloaves by placing the sweet potatoes on first, surrounding the meatloaves, then pouring over the broccoli. Bake for 30 minutes, then remove and brush the meatloaves with the topping. Spritz the vegetables with juice from the orange and lemon wedges. Continue to bake until the internal temperature of the meatloaves registers 165 degrees F, about another 15 minutes.

Steps:

• Preheat the oven to 350 degrees F. Generously coat 18 standard muffin cups (from two 12-cup muffin pans) with cooking spray.
• Put the oats in a small bowl and slowly pour the milk over them. Stir to make sure the oats are all coated and then let them sit for a few minutes.
• Put the turkey and bacon in a separate large bowl and add the oats and any extra milk from the bowl to it. Add the parsley, seasoned salt, black pepper, red pepper flakes and 1/4 cup of the ketchup. Use your hands to mix it all together. Place a 1/4-cup scoop of the mixture in each greased muffin cup. Squirt about 1/2 teaspoon of the remaining ketchup on top of each meatloaf. Use a spoon to smear the ketchup evenly over the top, then use it to nudge the edges of the meatloaves away from the pan a bit (this just neatens them up a little).
• Bake for 25 minutes, then carefully squirt another 1/2 teaspoon of ketchup on top of each, spreading it carefully with a spoon to cover as much of the surface as possible. Continue to bake until completely cooked through and sizzling around the edges, about another 30 minutes. If there are any large areas without ketchup, go ahead and squirt/spread more as needed.
• Sprinkle the meatloaves with parsley, then let them sit in the pan for 5 to 7 minutes before serving. Run a sharp knife around the edges of the loaves to loosen them if they stick. Serve them warm with a veggie on the side

Steps:

• Preheat a grill to medium high. Combine the beef, egg, panko, 2 tablespoons barbecue sauce, 3/4 teaspoon salt and a few grinds of pepper in a large bowl. Add the scallions, reserving 2 tablespoons of the greens for topping. Mix well with your hands.
• Tear off four 20-inch-long sheets of foil and lightly coat with cooking spray. Toss the potatoes, carrots and parsnips with the olive oil, thyme and a big pinch each of salt and pepper in a large bowl. Divide the vegetables evenly among the prepared foil sheets, piling them on one side of the foil. Clear a spot in the middle of the vegetables for the meatloaf.
• Divide the meat mixture into 4 pieces and shape each into a 3-by-4-inch mini meatloaf on the foil. Fold the foil over the meatloaf and vegetables; fold in the edges to form a packet.
• Grill the foil packets, 10 minutes, then flip and continue grilling until the vegetables are tender and the meatloaves are cooked through, 5 to 8 more minutes. Carefully open the packets and brush the tops and sides of the meatloaves with the remaining 1/4 cup barbecue sauce. Sprinkle with the reserved scallion greens.

Steps:

• Preheat oven to 375 degrees F. Line a 15x10x1-inch baking pan with foil, coat a twelve 2 1/2-inch muffin tin with nonstick cooking spray; set aside.
• In a medium bowl combine beef, onion, 1/2 cup of RAGÚ® Old World Style® Traditional Sauce, bread crumbs, egg, parsley, garlic, 1/4 tsp salt and 1/8 tsp pepper.
• Divide mixture among muffin cups, pressing meat mixture into each.
• In a large bowl toss the vegetables with oil, remaining salt and remaining pepper. Place in the baking pan. Place the baking pan and muffin cups on two separate oven racks. Bake 30 minutes or until an instant-read thermometer inserted in meat loaves registers 160 degrees F. Remove pans from oven. Remove meatloaves from muffin cups. Serve meatloaves topped with remaining warmed RAGÚ® Old World Style® Traditional Sauce with vegetables on the side, and garnish with additional chopped parsley.

Steps:

• Preheat oven to 350 degrees.
• Heat a small skillet over medium-high heat. Coat pan with cooking spray. Add onion to pan; saute 5 minutes or until slightly browned. Remove from heat; cool slightly.
• Combine onion, breadcrumbs, and next 7 ingredients (through egg white) in a large bowl.
• Stir in 2 tablespoons of the ketchup.
• Spoon about 1/2 cup of the meat mixture into each of 3 muffin cups coated with cooking spray; place muffin tin on a baking sheet. (This is necessary to keep the oven clean, as the juices of the meatloaves tend to bubble up out of the muffin cups and can drip on the floor of the oven.).
• Combine remaining 1 tablespoon ketchup with hot pepper sauce in a small bowl. Brush ketchup mixture over meat loaf tops.
• Bake at 350 for 30 minutes or until a thermometer registers 165 degrees.

Steps:

• Preheat oven to 350 degrees. In a large skillet, heat oil over low heat. Add onion, carrot, and bell pepper; cook, stirring frequently, until tender, about 10 minutes.
• Transfer vegetables to a large bowl. Crumble in bread; add milk and 2 tablespoons chili sauce. Stir to combine. Cool completely.
• Add turkey, egg, and sage; season with 1 1/2 teaspoons salt and 3/4 teaspoon pepper. Using your hands, mix to combine. Divide into four equal parts. Gently shape each into a 3-by-4-by-2-inch loaf; place on a rimmed baking sheet.
• Brush remaining 1/4 cup chili sauce over tops, dividing equally. Bake until meatloaves are cooked through, 35 to 40 minutes.