Turkey Mini Meatloaves with Roasted Root Veggies
Delight your taste buds with these flavorful Turkey Mini Meatloaves with Roasted Root Veggies, a perfect weeknight meal packed with wholesome ingredients and vibrant colors! These tender, protein-rich mini meatloaves are seasoned with a medley of classic flavors like Worcestershire sauce, garlic, and onion powder, then baked to perfection alongside a hearty mix of caramelized root vegetables, including sweet potatoes, carrots, and parsnips. The one-pan preparation means minimal cleanup, and the addition of paprika and thyme infuses the roasted veggies with a warm, earthy aroma. Whether you're meal prepping or serving it fresh, this comforting dish is easy to make, nutrient-dense, and sure to satisfy the whole family. Perfect for those seeking healthy, homemade dinner ideas with a twist!
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Recipe Information
Ingredients
- 1 pound Ground turkey
- 1 Egg
- 0.5 cup Panko breadcrumbs
- 2 tablespoons Milk
- 1 teaspoon Worcestershire sauce
- 3 tablespoons Ketchup
- 1 teaspoon Onion powder
- 1 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 medium Carrot
- 2 medium Parsnip
- 1 medium Sweet potato
- 1 Red onion
- 3 tablespoons Olive oil
- 1 teaspoon Paprika
- 1 teaspoon Dried thyme
- 1 teaspoon Salt (for veggies)
- 0.5 teaspoon Black pepper (for veggies)
Instructions
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Peel and chop the carrots, parsnips, sweet potato, and red onion into bite-sized chunks. Place them on one side of the prepared baking sheet.
Drizzle the veggies with 3 tablespoons of olive oil and season with paprika, dried thyme, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Toss to coat evenly and spread into a single layer.
In a large mixing bowl, combine the ground turkey, egg, Panko breadcrumbs, milk, Worcestershire sauce, ketchup, onion powder, garlic powder, 0.5 teaspoon salt, and 0.5 teaspoon black pepper. Mix gently until just combined.
Grease a muffin tin or shape the turkey mixture into 8 individual patties using your hands. Place the patties on the remaining half of the baking sheet.
Transfer the baking sheet to the oven and bake for 30-35 minutes, or until the meatloaves are cooked through (internal temperature of 165°F/74°C) and the veggies are tender and caramelized.
Optional: Brush an additional tablespoon of ketchup on top of each mini meatloaf during the last 5 minutes of baking for extra flavor and gloss.
Once cooked, remove the baking sheet from the oven. Let the meatloaves rest for 5 minutes before serving.
Plate the turkey mini meatloaves with a generous serving of roasted root veggies and enjoy!
Nutrition Facts
Calories |
1738 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.1 g | 116% | |
| Saturated Fat | 20.5 g | 102% | |
| Polyunsaturated Fat | 7.4 g | ||
| Cholesterol | 524 mg | 175% | |
| Sodium | 4591 mg | 200% | |
| Total Carbohydrate | 131.8 g | 48% | |
| Dietary Fiber | 22.1 g | 79% | |
| Total Sugars | 42.7 g | ||
| Protein | 105.1 g | 210% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 315 mg | 24% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 2046 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
