MINI GARDEN TURKEY LOAVES

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Over the past one or two years, I’ve been working in the background, creating step-by-step photo instructions to be used on Food.com. Since I made this simple meatloaf recipe, I’ve been wanting to recreate it again. I’m always embarrassed by meatloaf since I don’t think its popularity is matched by its nourishing, comforting, and deliciousness. Meatloaf might not look beautiful, but it’s quite tasty. That’s just the basic meatloaf. If you add various other ingredients, such as the Mini Garden Turkey Loaves, it’s just as delicious.

Since even ground meat can be extremely expensive nowadays, I wanted to utilize my most-loved “meat extending” trick for this meatloaf. I prefer to use equal amounts of shredded beans, vegetables, or lentils in order to double the quantity of ground meat without having to double the cost (see Sloppy Joes Plus). Beans, vegetables, and lentils aren’t just cheaper than meat, but they also bring an abundance of flavor, fiber, and other nutrients into the dish. To make this recipe of Mini Garden Turkey Loaves, I decided to use vegetables and added a mix of sauteed onions, garlic, carrots, zucchini, and a variety of mushrooms. A lot of flavor!

INGREDIENTS

LOAVES

One tablespoon olive oil ($0.16)

One small onion ($0.36)

One clove of garlic ($0.16)

2. Medium carrots ($0.27)

One small zucchini ($0.73)

8 oz button mushrooms ($1.79)

3/4 tsp salt ($0.05)

Freshly cracked pepper ($0.05)

1 Tbsp Worcestershire sauce ($0.06)

1/4 cup of ketchup ($0.20)

One large egg ($0.18)

1/4 cup of simple breadcrumbs ($0.36)

19 oz bag of ground turkey 93 Lean* % ($4.59)

GLAZE

1/2 cup of ketchup ($0.41)

Two tablespoons brown sugar ($0.03)

2 Tbsp apple cider vinegar ($0.12)

INSTRUCTIONS

Cut the onion in half and mince the garlic. Sauté each in an enormous pan with one tablespoon of olive oil at medium-high temperature until tender and translucent. Peel the carrots and utilize a large cheese grater to shave them in the skillet. Cut off the ends of the zucchini and then shred it into the skillet well. Continue to cook on medium heat.

While the garlic, onion, zucchini, and carrots are sautéing, roughly chop the mushrooms. Add the chopped mushrooms to the pan and season with 3/4 teaspoon salt and an ample amount of fresh-cracked pepper. Continue to sauté the veggies at a medium temperature until they have released all their moisture and have evaporated off in the middle of the pan (there will be no juices that pool on at the base of the pan).

After the vegetables have been sauteed and dried, transfer the vegetables to a bowl and allow them to sit for about 5 to 10 minutes. Begin by heating your oven until it reaches 375 ° and spray the muffin pan with nonstick spray.

After the vegetables have cool to a certain degree, then Add the Worcestershire sauce, eggs, ketchup, and breadcrumbs into the bowl. Mix the ingredients until they’re well mixed. Add the ground turkey and make use of your fingers to blend it into the vegetables. Make sure not to mix too much.

Divide the meat mixture evenly equally among the 12 cups of the muffin tin. Bake the mini loaves in the preheated 375-degree oven for 30 minutes.

While the loaves bake, mix them with the glaze of tomatoes. Combine the ketchup mixture, brown sugar, and apple cider vinegar in a smaller bowl. Then, blend until smooth. After the muffins have baked for 15 minutes, pour the glaze over the muffins and allow them to bake on the ice for an additional 15 minutes.

The loaves should sit for 5 to 10 minutes before gently running a knife along their edges and lifting them from the tin using the help of a fork. The time between resting and eating will help make the loaves more solid and help keep them together.