Adding cooked veggies to these mini meatloaves helps the lean turkey stay juicy. Source: EatingWell Magazine, September 2020

Breana Killeen


Ingredient Checklist


Instructions Checklist
  • Position racks in upper and lower thirds of oven; preheat to 425 degrees F. Coat one large rimmed baking sheet with cooking spray and line another one with foil.

  • Combine onion, bell pepper, garlic and ginger in a mini food processor. Pulse, scraping down the sides as necessary, until very finely chopped. Heat 1 tablespoon peanut (or canola) oil in a small skillet over medium heat. Add the onion mixture and cook, stirring occasionally, until softened, about 5 minutes. Transfer to a large heatproof bowl and spread into a thin layer. Let cool for 5 minutes.

  • Meanwhile, toss broccolini and scallions with the remaining 2 tablespoons peanut (or canola) oil and 1/4 teaspoon salt on the sprayed baking sheet. Spread in an even layer.

  • Add egg, breadcrumbs, 1 tablespoon soy sauce and the remaining 1/4 teaspoon salt to the onion mixture and mix well. Add turkey and mix until well combined. Shape the mixture into four 2-by-4 inch loaves; place on the foil-lined pan.

  • Roast the meatloaves on the top rack and the vegetables on the bottom rack until an instant-read thermometer inserted in the center of a loaf registers 165 degrees F and the vegetables are tender, 15 to 20 minutes. Remove both pans from the oven.

  • Preheat broiler to high. Combine honey, sesame oil, sesame seeds and the remaining 2 teaspoons soy sauce in a small bowl. Brush the meatloaves with the mixture. Broil on the top rack until lightly browned on top, 1 to 2 minutes.

Nutrition Facts

379 calories; 20.6 g total fat; 4.4 g saturated fat; 130 mg cholesterol; 672 mg sodium. 724 mg potassium; 21.2 g carbohydrates; 2.7 g fiber; 8 g sugar; 28.6 g protein; 2452 IU vitamin a iu; 109 mg vitamin c; 41 mcg folate; 143 mg calcium; 3 mg iron; 44 mg magnesium; 4 g added sugar;