Mini Turkey Meatloaves and Mashed Potatoes

 

DSC_0985Meatloaf has a bad reputation, but I happen to like it, a lot. It just has to be made well! I loved the idea of these miniature, single serving meatloaves from Sweet Potato Chronicles, and loved the result (with a few adjustments to the original recipe) just as much as the idea. These were moist, flavorful, and great as leftovers.

Ingredients:

  • DSC_09811 glug of olive oil
  • half an onion, diced fine
  • 1/3 cup celery, diced fine
  • 1/3 cup of carrots, diced fine
  • 1 tsp fennel seeds
  • 1/2 cup rolled oats
  • 2 lbs ground turkey
  • 1/4 cup ketchup
  • 1 egg
  • 2 tbsp ketchup
  • 1 tsp worcestershire sauce

Directions:

  1. DSC_0982Preheat oven to 375 degrees.
  2.  

    Heat olive oil in a pan over medium heat.

  3. Add your vegetables and the fennel seeds and allow them just start to soften, about 3 to 5 minutes. Remove from the heat and allow to cool a bit.

     

  4. In a large mixing bowl, dump your meat, oats, ketchup, sauteed vegetables, and egg (whisk the egg first). You can use a fork or wooden spoon to blend all over your ingredients but the best tools will be your hands. Mix it all together thoroughly.
  5. If you’ve used your hands you’ll want to give them a really good cleaning before moving on.
  6. Now use a 1/3 cup measure to scoop up your mixture into your muffin tin.
  7. DSC_0984In a small bowl, mix together 2 Tbsp of ketchup and 1 tsp of Worcestershire sauce. Use a small spoon to smear this glaze over the top of your mini meatloaves.
  8. Bake them in the oven for 40 minutes. The internal temperature for meatloaf should be 160 to 165 degrees.
  9. Serve with mashed potatoes and enjoy!

 

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