Ingredients
Meatloaves
- 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
Glaze
- ⅓ cup ketchup
- 2½ 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 the garlic: Preheat the oven to 375°F. Slice the tops off the garlic heads and drizzle with olive oil. Wrap the garlic heads in foil and roast in the oven for about 40 minutes while you prepare the rest of the dish.
- Sauté onions and garlic: Heat a skillet over medium heat with 1 tablespoon olive oil. Add the diced onions and minced garlic and cook until softened and translucent, about 5 minutes. Stir in fresh parsley, then remove from heat and let cool slightly.
- Make the meatloaf mixture: In a bowl, combine ground turkey, sautéed onion and garlic, bread crumbs, milk, egg, ketchup, Worcestershire sauce, salt, dried basil, dried parsley, garlic powder, and black pepper. Gently mix with your hands until just combined and ingredients are evenly distributed. Form into mini meatloaves about 1 inch thick and 2 inches long.
- Brown the meatloaves: Return skillet to medium heat and add another tablespoon of olive oil. Brown mini meatloaves in the skillet, cooking approximately 3 to 4 minutes per side until golden brown.
- Prepare and add glaze, then bake: Mix ketchup, brown sugar, and apple cider vinegar in a bowl. Spoon 1 to 2 tablespoons of glaze onto each meatloaf. Transfer the skillet to the oven and bake for 20 to 25 minutes, or until the internal temperature reaches 165°F. Remove from oven and sprinkle with fresh parsley.
- Cook cauliflower: While baking, cut the cauliflower into florets. Place in a large pot and cover with water, about an inch above the cauliflower. Bring to a boil and cook until tender, about 10 minutes. Drain, reserving ¼ cup of the cooking liquid.
- Make cauliflower mash: Add cauliflower florets to a food processor. Blend until smooth, gradually adding cooking liquid and melted butter. Season with salt and pepper. Once garlic is roasted, squeeze cloves from skins into the cauliflower mash and puree again until combined. Taste and adjust seasoning if needed.
- Serve: Plate the mini turkey meatloaves alongside the roasted garlic cauliflower mash and your choice of vegetables such as green beans or Brussels sprouts. Enjoy!
Notes
- Use an instant-read thermometer to ensure meatloaves reach 165°F for safety.
- Seasoned bread crumbs can be substituted with gluten-free breadcrumbs for a gluten-free option.
- For a richer cauliflower mash, add a little cream or cream cheese if desired.
- Mini meatloaves can be cooked entirely in the oven by baking at 375°F for about 30 minutes if you prefer skipping the stovetop browning.
- The roasted garlic adds a sweet and mellow flavor; don’t skip roasting it for the best mash taste.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Fat
