Description
These Mini Turkey Meatloaves with Roasted Garlic Cauliflower Mash are a flavorful, healthy twist on classic comfort food. The turkey meatloaves are mixed with herbs, onions, and a tangy glaze, then browned and baked to juicy perfection. Served alongside a creamy roasted garlic cauliflower mash, this meal is hearty yet light, perfect for a family dinner.
Ingredients
Scale
Turkey Meatloaf
- 1 tablespoon olive oil
- 1 sweet onion, diced
- 2 garlic cloves, minced
- ½ cup fresh chopped parsley, plus more for topping
- 1 pound Shady Brook Farms 93% Ground Turkey
- ¾ cup seasoned bread crumbs
- ½ cup milk
- 1 large egg, lightly beaten
- 2 tablespoons ketchup or BBQ sauce
- 1 tablespoon Worcestershire sauce
- 1 teaspoon kosher salt
- ½ teaspoon dried basil
- ½ teaspoon dried parsley
- ½ teaspoon garlic powder
- ½ teaspoon freshly cracked black pepper
- ⅓ cup ketchup
- 2 ½ tablespoons brown sugar
- 1 tablespoon apple cider vinegar
Roasted Garlic Cauliflower Mash
- 2 heads garlic
- 2 teaspoons olive oil
- 1 large head cauliflower
- 2 tablespoons butter, melted
- ¼ cup cooking liquid from the cauliflower
- Salt and pepper to taste
Instructions
- Roast Garlic: Preheat the oven to 375°F. Slice the tops off the garlic heads and drizzle with olive oil. Wrap each head in foil and roast in the oven for about 40 minutes until soft and fragrant.
- Sauté Onion and Garlic: Heat 1 tablespoon olive oil in a skillet over medium heat. Add diced onion and minced garlic, cooking until translucent and softened, about 5 minutes. Stir in fresh parsley and remove from heat to cool slightly.
- Prepare Meatloaf Mixture: In a large bowl, combine ground turkey, cooked onion mixture, bread crumbs, milk, beaten egg, ketchup, Worcestershire sauce, salt, dried basil, dried parsley, garlic powder, and black pepper. Mix using your hands just until ingredients are evenly combined. Shape mixture into mini meatloaves approximately 1 inch thick and 2 inches long.
- Brown Meatloaves: Heat another tablespoon of olive oil in the same skillet over medium heat. Add meatloaves and brown on each side for 3 to 4 minutes to develop a crust.
- Glaze and Bake: In a small bowl, combine ketchup, brown sugar, and apple cider vinegar. Spoon 1 to 2 tablespoons of this glaze over each browned meatloaf. Transfer skillet to the oven and bake for 20 to 25 minutes, or until internal temperature reaches 165°F. Garnish with fresh parsley once done.
- Cook Cauliflower: While meatloaves bake, cut cauliflower into florets and place in a large pot. Cover with water about an inch above cauliflower. Bring to a boil and cook until tender, about 10 minutes. Drain the cauliflower, reserving ¼ cup cooking liquid.
- Make Cauliflower Mash: Add cauliflower florets to a food processor. Stream in reserved cooking liquid and melted butter with a pinch of salt and pepper. Squeeze roasted garlic cloves out of their skins into the cauliflower and blend again until smooth and creamy. Adjust seasoning as needed.
- Serve: Plate the mini turkey meatloaves alongside the roasted garlic cauliflower mash. Complement with your favorite vegetable like green beans or Brussels sprouts. Enjoy your nutritious and comforting meal!
Notes
- Ensure the meatloaves are cooked to an internal temperature of 165°F to guarantee safety.
- Using fresh herbs enhances flavor but dried herbs are a fine substitute.
- You can substitute Worcestershire sauce with soy sauce for a different flavor profile.
- Reserve some cooking liquid from cauliflower to achieve desired mash consistency.
- Roasted garlic adds a mellow, sweet flavor to the mash; do not skip roasting.
Nutrition
- Serving Size: 1 mini meatloaf and 1/4 of cauliflower mash
- Calories: 320 kcal
- Sugar: 7 g
- Sodium: 450 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 75 mg
