Sheet-Pan Individual Turkey Meat Loaves with Lemon-Garlic Vegetables
TASTIER
Makes 4 servings
These are small meat loaves, about the same weight as standard, homemade hamburger patties. If you don’t need to feed four tonight, save the leftovers in the fridge for meat loaf sandwiches the next day.
12 ounces large Brussels sprouts, any brown leaves removed, halved through the stems
12 ounces golf ball–size red potatoes, quartered
1 large leek (about 8 ounces), white and pale green parts only, sliced into thin rings
5 tablespoons olive oil
1 teaspoon finely grated lemon zest
2 tablespoons fresh lemon juice
2 teaspoons minced garlic
1 teaspoon table salt
1 teaspoon ground black pepper
1½ pounds ground turkey breast meat
1 medium carrot (about 2 ounces), grated through the large holes of a box grater
1 small yellow onion, peeled and grated through the large holes of a box grater
6 tablespoons plain panko breadcrumbs
1 large egg, lightly beaten in a small bowl
½ cup mango or cranberry chutney
2 tablespoons soy sauce
1. Position the rack in the center of the oven and heat the oven to 400°F.
2. Mix the Brussels sprout halves, potatoes, leek, oil, lemon zest and juice, garlic, ½ teaspoon salt, and ½ teaspoon pepper on a large, lipped baking sheet until the vegetables are evenly and thoroughly coated. Arrange them in one layer on the sheet. Roast for 10 minutes.
3. Meanwhile, gently mix the ground turkey, carrots, onion, breadcrumbs, egg, remaining ½ teaspoon salt, and remaining ½ teaspoon pepper in that same bowl until uniform. Shape into four, small, even loaves.
4. Nestle these loaves among the vegetables on the baking sheet. Continue roasting until an instant-read meat thermometer inserted into the thickest part of one loaf registers 150°F, about 25 minutes.
5. Mix the chutney and soy sauce in a small bowl until uniform. Spread over the meat loaves. Continue roasting until the loaves are irresistibly glazed and an instant-read meat thermometer inserted into the center of at least two of the loaves registers 165°F, about another 10 minutes. Cool on the baking sheet at room temperature for 10 minutes before serving.
Voilà! What’s the deal with peeling carrots? Probably to get rid of brown spots. If a carrot’s to be cooked in some way, there’s no need to peel it. Just wash off any grit, then prep as directed.