Cranberry Dijon Turkey Meatloaves plus a Brussels Sprout, Sweet Potato & Toasted Almond Jumble

Name: Cranberry Dijon Turkey Meatloaves plus a Brussels Sprout, Sweet Potato & Toasted Almond Jumble
Yield: 2 servings
Cuisine: French
Ingredients: 10 oz Ground Turkey; 1 tbsp Fry Seasoning; 8 oz Brussels Sprouts; 1 Potato; 1 unit Cranberry Jam; 1 oz Cranberries; 1 Ketchup; 1/4 cup Breadcrumbs; 2 tsp Dijon Mustard; 1/2 oz Almonds; tsp Black Pepper, tsp; 3 tsp Salt, tsp; 2 tsp Cooking Oil, tsp

By Recipe0 System

Sure, your grandma’s meatloaves have a lot of love in them. But that same-old, same-old recipe could use a twist once in a while, no? Our chefs nailed it with this update on the home-cooked favorite, swapping beef and pork for turkey mixed with zesty Fry Seasoning. Ketchup stayed in the back of the fridge in favor of a Dijon mustard and cranberry jam glaze, and sad steamed broccoli turned into a jubilee of roasted veggies. We’re pretty sure this meal would even wow Grandma.

French

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

10 oz Ground Turkey
1 tbsp Fry Seasoning
8 oz Brussels Sprouts
1 Potato
1 unit Cranberry Jam
1 oz Cranberries
1 Ketchup
1/4 cup Breadcrumbs
2 tsp Dijon Mustard
1/2 oz Almonds
tsp Black Pepper, tsp
3 tsp Salt, tsp
2 tsp Cooking Oil, tsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry all produce.

Trim and halve Brussels sprouts lengthwise (quarter any larger ones if necessary). Dice sweet potato into ½-inch pieces.
2

Toss Brussels sprouts and sweet potato on a baking sheet with a drizzle of oil, half the Fry Seasoning (you’ll use the rest in the next step), salt, and pepper.

Roast on top rack until golden brown and tender, 20-25 minutes.
3

Meanwhile, in a large bowl, stir together panko and 2 TBSP water (4 TBSP for 4 servings). (TIP: Have milk on hand? Use it in place of water for an even more flavorful meatloaf.) Add turkey*, half the mustard (you’ll use the rest in the next step), remaining Fry Seasoning, ¾ tsp salt (1½ tsp for 4), and pepper. Mix to thoroughly combine, then form into two 1-inch-tall loaves (four loaves for 4). TIP: Wet your hands or coat with oil first to prevent sticking.

Coat a second baking sheet with a drizzle of oil. Add meatloaves to prepared sheet. Tent meatloaves with foil.

Roast on middle rack until browned and cooked through, 15-20 minutes.
4

While meatloaves roast, in a small bowl, combine jam, half the ketchup (all for 4 servings), and remaining mustard.

When meatloaves are done, remove sheet from oven; remove foil. Top loaves with cranberry glaze.

Return to oven until glaze is tacky, 2-3 minutes more.
5

Meanwhile, heat a small, dry pan over medium-high heat. Add almonds and cook, stirring often, until golden brown and toasted, 2-4 minutes.

When veggies are done, add toasted almonds and cranberries to sheet with veggies. Season with salt and pepper; toss to coat.
6

Divide meatloaves and roasted veggies between plates. Serve.

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