Mini Turkey Meat Loaves and Baked Beans

September 14, 2015 at 4:55 PM | Posted in beans, Jennie-O Turkey Products | 1 Comment
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Today’s Menu: Mini Turkey Meat Loaves and Baked Beans

 

 

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A cool but beautiful morning out. It was about 45 degrees this morning when I went out to get the morning paper. After a light Breakfast I headed to Kroger for a few items I needed to prepare tonight’s dinner. Back home gave Mom a hand with her laundry and then on to some house cleaning, inside and out. For dinner tonight a new recipe from Rachael Ray’s Every Day Magazine. Tonight its Mini Turkey Meat Loaves and Baked Beans.

 

 

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Came across this one from the latest issue of Every Day with Rachael Ray Magazine. Baked Beans and Turkey Meat Loaf in one dish, I was sold! To make the Beans I’ll need; 4 slices Jennie – O Turkey Bacon (chopped into 1-inch pieces), 1 large can (22 to 28 oz.) spicy barbecue-flavor baked beans (I used Bush’s Vegetarian Fat Free Baked Beans), 4 scallions (whites and greens chopped), and Pepper.
 

 

 

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Then for the Turkey Meatloaf I’ll need; 1 cup seasoned stuffing cubes (whizzed into crumbs in food processor), 2% Milk (for moistening breadcrumbs), 1 pound Jennie – O Extra Lean Ground Turkey Breast, Sea Salt, 1/4 cup flat-leaf parsley (finely chopped) plus more for sprinkling, 1 Egg, 3 – 4 tablespoons Hunt’s Ketchup, 3 – 4 tablespoons grated onion (grate over the meat to catch the juice), About 2 tbsp. Worcestershire Sauce, 2 rounded tbsp. spicy mustard, 2 tablespoons fresh thyme (chopped), 2 tablespoons fresh sage (chopped), 2 tablespoons extra virgin olive oil, 1/2 rounded tbsp. (packed) Splenda brown sugar, and 2 large cloves garlic (chopped).

 

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Preheat the oven to 450°. Okay, to prepare the Beans part of the meal. Heat a small skillet over medium. Add the bacon and cook, stirring occasionally, until browned and almost crispy, about 10 minutes. In a casserole or shallow baking dish, mix the bacon and a spoonful of the drippings with the baked beans and the scallions; season with pepper.

 

 

 

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For the Turkey Meatloaf; In a large bowl, moisten the stuffing crumbs with the milk. Add the turkey; season. Mix in the parsley, egg, ketchup, onion, Worcestershire, mustard, thyme, sage, oil, brown sugar and garlic. Form the turkey mixture into 4 oval mini meat loaves, each 1 to 1 1/2 inches thick. Nestle the meat loaves into the baked beans. Bake until cooked through, 30 to 35 minutes. Top with more parsley and serve! Another delicious recipe from Rachael Ray! The Beans and Meatloaf are perfect together. Good BBQ and Smokey flavor to it. Another one of those Keeper Recipes! I’ve left the original recipe and web link at the end of the post.

 

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By using Jennie – O Turkey Bacon I saved 5 calories per slice for a total of 20 calories, using the Bush’s Vegetarian Fat Free Baked Beans instead of the Baked Beans I saved 10 calories and 10 grams of fat per serving, and the Jennie – O Extra Lean Ground Turkey Breast saved 43 calories and 9 grams of fat. So in all I cut 73 calories and 19 grams of fat by using these 3 items!

 

 
I also reheated some leftover Pillsbury Rustic French Bread that I had baked for dinner last night. For dessert later a bowl of Del Monte Sliced Peaches.

 

 

 

 

 

Mini Turkey Meat Loaves and Baked Beans

Ingredients
4 slices lean, smoky bacon, chopped into 1-inch pieces
1 large can (22 to 28 oz.) spicy barbecue-flavor baked beansEvery Day
4 scallions, whites and greens chopped
Pepper
1 cup seasoned stuffing cubes, whizzed into crumbs in food processor
Milk, for moistening breadcrumbs
1 pound ground turkey (white-and-dark-meat blend)
Salt
1/4 cup flat-leaf parsley, finely chopped, plus more for sprinkling
1 egg
3 – 4 tablespoons ketchup
3 – 4 tablespoons grated onion (grate over the meat to catch the juice)
About 2 tbsp. Worcestershire sauce
2 rounded tbsp. spicy mustard
2 tablespoons fresh thyme, chopped
2 tablespoons fresh sage, chopped
2 tablespoons olive oil
1 rounded tbsp. (packed) brown sugar
2 large cloves garlic, chopped

directions
Preheat the oven to 450°.
1 – Heat a small skillet over medium. Add the bacon and cook, stirring occasionally, until browned and almost crispy, about 10 minutes. In a casserole or shallow baking dish, mix the bacon and a spoonful of the drippings with the baked beans and the scallions; season with pepper.
2 – In a large bowl, moisten the stuffing crumbs with the milk. Add the turkey; season. Mix in the parsley, egg, ketchup, onion, Worcestershire, mustard, thyme, sage, oil, brown sugar and garlic. Form the turkey mixture into 4 oval mini meat loaves, each 1 to 1 1/2 inches thick. Nestle the meat loaves into the baked beans. Bake until cooked through, 20 to 25 minutes. Top with more parsley.

 

http://www.rachaelraymag.com/recipe/mini-turkey-meat-loaves-and-baked-beans/

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