This is one of my husband's favorite entrees - which is great because it is actually healthy! Ground turkey is mixed with sauteed onions and spinach to make meatloaves that are super moist and flavorful.
There are infinite sides that will go well with this dish. This week I decided to use some of the green beans from the CSA.
I served the meatloaves with the green beans and some potatoes (also from the CSA) that I roasted with olive oil, salt, and rosemary.
Turkey Mini Meatloaves
adapted from Cook Yourself Thin
Serves 4, 230 calories per meatloaf
For the meatloaves:
1 slice whole-wheat bread
1/2 cup skim milk
1 onion, diced
5-oz bag baby spinach leaves
1 1/4 lbs ground turkey
2 tbsp grated Parmesan
1 large egg
1/2 tsp salt
1/4 tsp black pepper
1/8 tsp grated nutmeg
For the glaze:
3 tbsp ketchup
2 tsp Worcestershire sauce
1 tsp hot sauce
Preheat oven to 375 degrees F. Grind the bread in a food processor until fine crumbs form. Transfer to a large bowl, and pour milk over crumbs.
Heat oil to a large skillet, preferably nonstick, over medium heat. Add onion and cook, stirring occasionally, until softened and golden, about 5 minutes. Add spinach, and stir until just wilted, about 30 seconds. Transfer to bowl with soaked crumbs. Add the turkey, cheese, egg, salt, pepper and nutmeg. Combine the mixture with your hands or a wooden spoon until well mixed; it will be quite wet.
Pack 1 cup of the mixture into a 1-cup dry measuring cup. Invert the cup onto a rimmed baking sheet, gently shaking the cup to release the mixture. Gently pat the mound to smooth its shape. Repeat three times with remaining mixture. Bake mini meatloaves until cooked through and golden, about 40 minutes. While the meatloaves are cooking, make the glaze: In a small bowl combine the ketchup, Worcestershire sauce and hot sauce. Brush over meatloaves.
Green Beans with Shallots
adapted from http://smittenkitchen.com/2008/05/haricot-vert-with-shallots/
1/2 lb of haricot vert (thin green beans), trimmed
2 tsp butter
1 small shallot, sliced
Salt and pepper to taste
2 tbsp diced tomato
Wedge of lemon
Bring a pot of well-salted water to boil. Boil haricot vert for 3 1/2 minutes. Plunge them into an ice bath and drain the beans.
In the same pot, melt the butter over medium heat. Add the shallot and saute until translucent, not browned – about one to two minutes. Add the drained and cooled haricot vert back into the pot and reheat them in the butter and shallots. Season with salt and pepper. Spread haricot vert and shallot onto a plate, throw the diced tomato over them and squeeze a few drops of lemon juice over the dish. Serve immediately.
Rosemary Roasted Potatoes
1 lb baby potatoes
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tsp dried or fresh rosemary
Preheat the oven to 400 degrees F. Toss the potatoes with the olive oil, salt, pepper, and rosemary until well coated. Dump the potatoes onto a baking sheet or into a shallow baking dish and spread out into 1 layer. Roast in the oven for at least 1 hour, or until browned and crisp. Toss occasionally to ensure even browning.