Mini Turkey Meatloaves w/ Green Beans and Tater Tots

April 5, 2016 at 4:56 PM | Posted in Eating Well, Jennie-O Turkey Products, Ore - Ida | Leave a comment
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Today’s Menu: Mini Turkey Meatloaves w/ Green Beans and Tater Tots

 

 

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I just had a cup of Bigelow Decaf Green Tea for Breakfast. A bit cool out there, about 32 degrees and even a wisp of snow. Only had a high in the 40’s, thought Spring was here! After Breakfast I went to Meijer for some items that they on sale, stopped by the bank and back home for the day. House cleaning today; ran the vacuum and dusted. For dinner tonight I tried something new, Turkey Mini Meatloaves, I prepared Mini Turkey Meatloaves w/ Green Beans and Tater Tots.

 

 

 

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I come across the Mini Meatloaves recipe in an issue of EatingWell Magazine sometime back and just getting around to try it. To make the Mini Meatloaves I substituted the Ground Beef with Jennie – O Extra Lean Ground Turkey Breast, fewer calories, fat, and carbs. I also added Heinz 57 Sauce to the Hunt’s Ketchup. So to make the dish I’ll need; 2 tablespoons Extra-Virgin Olive Oil (divided), 1 pound Jennie – O Extra Lean Ground Turkey Breast, 1 large Egg (lightly beaten), 1/4 cup finely chopped Onion, 1/4 cup Progresso Italian Style Breadcrumbs, 4 tablespoons Hunt’s Ketchup (divided), 2 tablespoons Heinz 57 Sauce, and 1 tablespoon Worcestershire Sauce.

 

 

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To prepare it I preheated the oven to 425°F. Coat a rimmed baking sheet with Pam Cooking Spray. Next combine turkey, egg, onion, breadcrumbs, 2 tablespoons ketchup, Worcestershire and 1/4 teaspoon each garlic powder, salt and pepper in the large bowl. Form the mixture into 4 small loaves about 2 by 4 inches each and place on the prepared baking sheet. In a small bowl mix together the remaining 2 tablespoon ketchup and Heinz 57 Sauce,then Brush the tops of the meatloaves with the sauce. Slide the baking sheet into the preheated oven and bake the meatloaves until a instant-read thermometer inserted into the center of the meatloaf registers 165°F, 20 to 30 minutes. The Mini Meatloaves came out incredible! They baked up perfectly with that excellent Meatloaf taste. And the Heinz 57 Sauce adds additional flavor along with Ketchup. Keeper Recipe!

 

 

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The recipe calls for baking the Green Beans and using Potato Wedges. Instead I used a can of Del Monte Low Sodium Cut Green Beans, that I prepared on the stove top, and baked some Ore Ida Mini tater Tots. Really enjoyed this Comfort Food Dinner tonight! For dessert later a Jello Sugar Free Double Chocolate Pudding.

 

 

 

 
Mini Meatloaves with Green Beans & Potatoes

Makes: 4 servings

Serving Size: 1 mini meatloaf & 3/4 cup each potatoes & green beans

INGREDIENTS
1/2 teaspoon paprika
1/2 teaspoon garlic powder, dividedEatingWell2
3/4 teaspoon salt, divided
3/4 teaspoon ground pepper, divided
1 pound Yukon Gold or red potatoes, scrubbed and cut into 1-inch wedges
2 tablespoons extra-virgin olive oil, divided
1 pound lean (90% or leaner) ground beef
1 large egg, lightly beaten
1/4 cup finely chopped onion
1/4 cup Italian-seasoned panko breadcrumbs
3 tablespoons ketchup, divided
1 tablespoon Worcestershire sauce
1 pound green beans, trimmed

PREPARATION
1 – Position racks in upper and lower thirds of oven; preheat to 425°F. Coat 2 large rimmed baking sheets with cooking spray.
2 – Combine paprika and 1/4 teaspoon each garlic powder, salt and pepper in a large bowl. Add potatoes and toss to coat. Drizzle with 1 tablespoon oil, toss again, then spread the potatoes in a single layer on one of the prepared baking sheets. (Reserve the bowl.) Place on the lower rack to roast for 10 minutes.
3 – Meanwhile, combine beef, egg, onion, breadcrumbs, 2 tablespoons ketchup, Worcestershire and 1/4 teaspoon each garlic powder, salt and pepper in the large bowl. Form the mixture into 4 small loaves about 2 by 4 inches each and place on the other prepared baking sheet. Brush the tops with the remaining 1 tablespoon ketchup. Remove the potatoes from the oven and put the meatloaves on the lower rack.
4 – Toss green beans with the remaining 1 tablespoon oil and 1/4 teaspoon each salt and pepper. Move the potatoes to one side of their pan and add the green beans to the other side. Roast the vegetables on the upper rack until the green beans are tender and an instant-read thermometer inserted into the center of the meatloaves registers 165°F, 20 to 30 minutes more.
NUTRITION
Per serving: 437 calories; 20 g fat (6 g sat, 11 g mono); 120 mg cholesterol; 36 g carbohydrates; 2 g added sugars; 9 g total sugars; 29 g protein; 6 g fiber; 748 mg sodium; 1242 mg potassium.

http://www.eatingwell.com/recipes/mini_meatloaves_green_beans_potatoes.html

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