Day at the Zoo and Mini Turkey Meatloaf

We had a busy day today!  Avery and I went with my sister Liz and my nephew Jaxen to see my mom who works at our local zoo.  I know what you are thinking but, no she is not a zookeeper.  Anyway, since I was off we decided to have lunch with my mom and as a bonus, saw some pretty cool animals.

Avery seemed to have a good time and I know Jaxen did.

 

 

 

He got up close and personal with a few of the big cats.

While the day was busy, my evening was quiet and I got to make a fabulous dinner of mini turkey meatloaf with roasted root veggies.

This is such a wonderfully easy meal.  I love the personal portions that each person gets.  The original recipe came from the Cook Yourself Thin website but I made a couple of changes.  If you would like to make mini turkey meatloaf with roasted root veggies…

Here’s what you need…

1 1/2 lbs of ground turkey

1- 10 oz package of baby spinach

1 medium onion, diced

1/2 cup of bread crumbs

1/2 cup of milk

1 large egg

2-3 tablespoons grated parmesan cheese

1 tsp of salt

1/2 tsp of black pepper

1/8 tsp of grated nutmeg

3 tablespoons of catsup

2 teaspoons of Worcestershire sauce

1 teaspoon of hot sauce

extra virgin olive oil

1 bag of little reds, fingerlings or potato medley (whichever small potato you wish to use), cut larger pieces in half or fourths so that all the potatoes are roughly the same size

2-3 large carrots, peeled and cut into roughly 4 pieces

Here’s what you do…

Preheat oven to 375 degrees.  In a large bowl, soak the bread crumbs in the milk.  Heat a large skillet over medium heat and cook the onions in a tablespoon of olive oil until soft and golden about 5 minutes.  Add in the spinach and wilt, about 2 minutes.  Put the onion mixture in the bowl with the bread crumbs and milk.  Add in the turkey, egg, cheese, salt, pepper, and nutmeg.  Mix all together. This will be a wet mixture.  Using a 1 cup dry measuring cup, portion out the meatloaf mixture into little mounds on a greased cookie sheet.  Bake for 40 minutes or until golden brown.

For the glaze:  Whisk together catsup, Worcestershire sauce and hot sauce.  Brush on the loaves 10 minutes into baking.

For the veggies:  Toss the veggies with olive oil, salt and pepper.  Roast along with the meatloaf for 40 minutes or until tender.

This is a winner!  My husband loved it!  This is going to be added to my monthly rotation for sure.

Hope you enjoy!

Go and Create!

Rachel

 

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