Ingredients Jump to Instructions ↓

  1. 1 slice whole wheat bread

  2. 1/2 cup skim milk

  3. 1 tablespoon olive oil

  4. 1 teaspoon olive oil

  5. 1 onion , diced

  6. 5 ounces bag baby spinach leaves

  7. 1 1/4 lbs ground turkey (I prefer breast)

  8. 2 tablespoons finely grated parmesan cheese

  9. 1 large egg

  10. 1/2 teaspoon salt

  11. 1/4 teaspoon fresh ground black pepper

  12. 1/8 teaspoon freshly grated nutmeg

  13. 3 tablespoons ketchup

  14. 2 teaspoons Worcestershire sauce

  15. 1 teaspoon hot sauce

  16. 3 large carrots , cut on the bias

  17. 2 yukon gold potatoes , cut on the bias

  18. 1/4 cup asparagus (about 4 stalks)

  19. 1 teaspoon chopped parsley

  20. 1 teaspoon chopped chives

  21. 1 1/2 tablespoons olive oil

  22. 1 teaspoon salt

  23. 1/4 teaspoon pepper

Instructions Jump to Ingredients ↑

  1. Preheat oven to 375 degrees. Arrange oven racks to accommodate two dishes being cooked simultaneously.

  2. Grind the bread in a food processor until fine crumbs form. Transfer to a large bowl, and pour milk over crumbs.

  3. Heat 1 teaspoon oil in 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 until well mixed; it will be quite wet.

  4. 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.

  5. While the meatloaves are cooking, make the glaze: In a small bowl combine the ketchup, Worcestershire sauce and hot sauce. Brush over meatloaves.

  6. To make the roasted root vegetables: On a baking sheet, toss all the vegetables in the olive oil, and season with salt and pepper. Add to the oven along with the meatloaves and roast for 30 to 35 minutes, stirring midway through baking. Remove from the oven and sprinkle with fresh herbs.


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