Mini Turkey Meatloaves
Cooking four small meatloaves instead of one large loaf reduces the cooking time; serve them hot from the oven, at room temperature, or even chilled, on their own or sliced and tucked into crusty French bread.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Preheat oven to 350°F. In a large skillet, heat oil over low. Add onion, carrot, and bell pepper; cook, stirring frequently, until vegetables are tender, about 10 minutes. Transfer vegetables to a large bowl. Crumble in bread; add milk and 2 tablespoons chili sauce, and stir to combine. Let cool completely.
Step 2
Add turkey, egg, and sage; season with 1 1/2 teaspoons salt and 3/4 teaspoon pepper. Using your hands, gently mix to combine. Divide meat mixture into four equal parts. Gently shape each into a 3-by-4-by-2-inch loaf on a rimmed baking sheet, leaving ample space in between.
Step 3
Rub remaining 1/4 cup chili sauce over tops of loaves, dividing equally. Bake until an instant-read thermometer inserted in center of meatloaves registers 165°F, 35 to 40 minutes.
Buying Ground Turkey
Step 4
Look for ground turkey labeled “7% fat.” Do not use 100 percent lean ground turkey, or the loaves will not be as juicy.
