Description
This recipe for Mini Turkey Meatloaves with Roasted Garlic Cauliflower Mash offers a healthy and flavorful twist on classic meatloaf. Featuring lean ground turkey blended with aromatic onion, garlic, and herbs, these mini meatloaves are browned on the stovetop and finished in the oven with a tangy homemade ketchup glaze. Paired with a creamy, roasted garlic cauliflower mash, this dish is both comforting and nutritious, perfect for a wholesome 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
- 3/4 cup seasoned bread crumbs
- 1/2 cup milk
- 1 large egg, lightly beaten
- 2 tablespoons ketchup or BBQ sauce
- 1 tablespoon Worcestershire sauce
- 1 teaspoon kosher salt
- 1/2 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
- 1/4 cup cooking liquid from the cauliflower
- Salt and pepper to taste
Instructions
- Roast the Garlic: Preheat the oven to 375 degrees F. Slice the tops off the garlic heads and drizzle them with olive oil. Wrap tightly in foil and roast in the oven for about 40 minutes until soft and caramelized. This step infuses the garlic with a sweet, mellow flavor for the cauliflower mash.
- Prepare Aromatics: Heat a skillet over medium heat and add 1 tablespoon olive oil. Sauté the diced onions and minced garlic until translucent and softened, approximately 5 minutes. Stir in the fresh chopped parsley, then remove from heat and allow to cool slightly to avoid cooking the egg in the meat mixture.
- Mix Turkey Meatloaf: In a large bowl, combine the ground turkey, sautéed onion and garlic mixture, bread crumbs, milk, beaten egg, ketchup or BBQ sauce, Worcestershire sauce, kosher salt, dried basil, dried parsley, garlic powder, and black pepper. Gently mix with your hands until just combined, ensuring even distribution of ingredients without overmixing.
- Form Mini Meatloaves: Shape the mixture into mini meatloaves roughly 1 inch thick and 2 inches long. This smaller size helps them cook evenly and quickly.
- Brown the Meatloaves: Heat the same skillet over medium heat with an additional tablespoon of olive oil. Add the mini meatloaves and brown on all sides for 3 to 4 minutes per side. This step builds flavor and seals in moisture before baking.
- Prepare Glaze and Bake: In a small bowl, mix together ketchup, brown sugar, and apple cider vinegar. Spoon 1 to 2 tablespoons over each browned meatloaf. Transfer the skillet to the oven and bake at 375 degrees F for 20 to 25 minutes, or until the internal temperature of the meatloaves reaches 165 degrees F. Remove from the oven and sprinkle with fresh parsley.
- Cook Cauliflower: While the meatloaves bake, cut the cauliflower into florets. Place them in a large pot and cover with water about an inch above the florets. Bring to a boil and cook until tender, approximately 10 minutes. Drain, reserving 1/4 cup of the cooking water for later.
- Make Cauliflower Mash: In a food processor, blend the cooked cauliflower until smooth. Slowly add the reserved cooking liquid and melted butter to reach desired creaminess. Season with salt and pepper. Once the garlic heads are done roasting, squeeze the softened garlic cloves from their skins and add to the puree. Process again to fully incorporate the roasted garlic flavor.
- Serve: Plate the mini turkey meatloaves alongside the roasted garlic cauliflower mash. Complement the meal with steamed green beans or roasted Brussels sprouts for a balanced and satisfying dinner experience. Enjoy!
Notes
- Using 93% lean ground turkey keeps the meatloaves moist without excess fat.
- Roasting the garlic mellows its flavor and adds sweetness to the mash.
- Be careful not to overmix the meatloaf mixture to ensure tender loaves.
- Brown the meatloaves well to develop depth of flavor before baking.
- Keep the reserved cauliflower cooking liquid to adjust mash consistency for creaminess without added dairy.
- Check meatloaf internal temperature with a meat thermometer to ensure safe doneness.
Nutrition
- Serving Size: 1 mini meatloaf with cauliflower mash (approx. 1/4 recipe)
- Calories: 350
- Sugar: 8g
- Sodium: 480mg
- Fat: 11g
- Saturated Fat: 3.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 75mg
