Monday, February 1, 2016

Mini Turkey Meatloaves with Brussels and Potatoes

I know many people are a huge fan of one-pot recipes to where everything cooks in the same pot at the same time. You end up with very little dishes and you never have to worry about having to reheat something that gets done quicker than the rest of your meal. This recipe, although baked in the oven, and not in a pot, has the same theory. Your veggies, starch AND meat are cooked next to each other in the oven, on the same temperature, and for the same amount of time!


1 lb. lean ground turkey (Jennie-O, 93% lean)
1 egg
1/4 c. chopped onion
1/4 c. Italian-seasoned breadcrumbs
3 Tbs. ketchup, divided
1 tsp. Worcestershire sauce
1/2 tsp. smoked paprika
1/2 tsp. garlic powder, divided
3/4 tsp. salt, divided
3/4 tsp. fresh cracked pepper, divided
1 lb. small potatoes, cut in half (such as fingerling, purple, redskin, etc)
2 Tbs. extra-virgin olive oil
1 lb. mini Brussels sprouts (or normal size)

Preheat the oven to 425 degrees.  Line two baking sheets with tinfoil, going up over the edges of the pan (or curving the edges up to catch any liquid) and spray with non stick cooking spray. Set aside. In a large bowl, add the paprika, 1/4 tsp. garlic powder, salt and pepper together. Add the potatoes and toss. Drizzle with 1 Tbs. olive oil and stir together until all of the potatoes are coated. Pour onto half of one of the prepared pans and spread into a single layer. In the same bowl you just used, toss the Brussels sprouts, 1 Tbs. oil and a pinch of salt and pepper together. Pour onto the other side of the pan next to the potatoes and spread out in an even layer.

In a medium size bowl, combine the ground turkey, egg, onion, breadcrumbs, 2 Tbs. ketchup, Worcestershire, 1/4 tsp. garlic powder, 1/4 tsp. salt and pepper together (I like to use my hands) until everything is well incorporated. Divide the mixture into four equal parts and with each part, form into an oval shape, about 1 inch high and around 4 inches long. Make sure all of them are roughly the same shape so that the cooking time is even. Place the mini meatloaves on the other prepared sheet. Brush around a teaspoon of ketchup on top of each meatloaf. Place the meatloaf on the lower rack, and the vegetables on the higher rack and cook, both at the same time, for 30-32 minutes until the potatoes are tender and the meatloaf is cooked through. Remove from the oven and let cool slightly before serving.

(This recipe makes four servings, and each serving, which includes one mini meatloaf, 1/4 of the potatoes and 1/4 of the Brussels sprouts, is around 10 Weight Watchers Points Plus.)

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