Mini Turkey Meatloaves Sheet Pan Dinner - Rachel Cooks
Mini Turkey Meatloaves Sheet Pan Dinner - Rachel Cooks takes about 55 minutes from beginning to end. This recipe makes 4 servings with 416 calories, 35g of protein, and 12g of fat each. For $2.9 per serving, this recipe covers 37% of your daily requirements of vitamins and minerals. This recipe from Rachel Cooks requires onion, salt, italian seasoning, and fresh parsley. This recipe is liked by 105 foodies and cooks. It works well as a main course. It is a good option if you're following a dairy free diet. With a spoonacular score of 94%, this dish is outstanding. If you like this recipe, you might also like recipes such as Sausage Sheet Pan Dinner with Cabbage and Carrots - Rachel Cooks, Chicken Marsala Pasta - One Pan! - Rachel Cooks, and Sunday Dinner: Tomato-Glazed Mini Meatloaves.
Servings: 4
Preparation duration: 20 minutes
Cooking duration: 35 minutes
Ingredients:
1/2 cup bread crumbs
16 oz carrots, cut into 1/2-inch rounds (or whole “baby” carrots)
1 egg, beaten
1/2 cup minced fresh parsley
1 pound ground turkey (I recommend 93/7 fat percentage)
1 teaspoon Italian seasoning
1/2 cup ketchup, additional for topping if desired
2 tablespoon olive oil
1 small onion, grated or finely minced
1/4 teaspoon pepper (more to taste)
1/2 teaspoon cracked black pepper
1 pound small potatoes, cut in half
1/2 teaspoon salt
1/2 teaspoon salt (more to taste)
Equipment:
oven
baking sheet
frying pan
bowl
kitchen thermometer
Cooking instruction summary:
Preheat oven to 400F. Combine ground turkey, onion, egg, ketchup, Italian seasoning, pepper, salt, and bread crumbs. Mix until just combined (I use my hands). Do not overmix. Divide meat mixture into 4 even-sized mini meatloaves and place on a rimmed baking sheet (sheet pan). Toss the potatoes and carrots with olive oil, salt, and pepper in a large bowl or a zip-top bag. Arrange potatoes and carrots around meatloaves in an even, single layer. Bake for 20 minutes, stir potatoes and vegetables carefully, and return to oven. Continue to cook for 10-15 minutes or until internal temperature of meatloaves registers as 165F on an instant read thermometer and potatoes and carrots are tender. If desired, top meatloaves with additional ketchup in the last 2-3 minutes of cooking time.
Step by step:
1. Preheat oven to 400F.
2. Combine ground turkey, onion, egg, ketchup, Italian seasoning, pepper, salt, and bread crumbs.
3. Mix until just combined (I use my hands). Do not overmix.
4. Divide meat mixture into 4 even-sized mini meatloaves and place on a rimmed baking sheet (sheet pan).
5. Toss the potatoes and carrots with olive oil, salt, and pepper in a large bowl or a zip-top bag. Arrange potatoes and carrots around meatloaves in an even, single layer.
6. Bake for 20 minutes, stir potatoes and vegetables carefully, and return to oven. Continue to cook for 10-15 minutes or until internal temperature of meatloaves registers as 165F on an instant read thermometer and potatoes and carrots are tender. If desired, top meatloaves with additional ketchup in the last 2-3 minutes of cooking time.
Nutrition Information:
covered percent of daily need
