Mini Turkey Meatloaves with Roasted Green Beans
These small turkey meatloaves bring a familiar dinner to the table without breadcrumbs. Egg and Parmesan help hold them together, while green beans roast on a separate pan. Smaller loaves cook faster than one large loaf and are easy to portion for leftovers.
Ingredients
- 1 1/2 lb 93% lean ground turkey raw
- 1 large egg
- 1/2 cup grated Parmesan about 1 1/2 oz
- 1/2 cup onion finely grated
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 2 cloves garlic minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 lb green beans trimmed
- 1 tbsp olive oil
Instructions
- Heat the oven to 400°F. Line two rimmed sheet pans with parchment. Keep raw turkey and its utensils separate from ready-to-eat foods.
- Mix turkey, egg, Parmesan, onion, tomato paste, oregano, garlic, salt and pepper gently in a bowl. Shape into eight equal oval loaves, about 3 inches long and 1 inch thick, spaced on one pan.
- Toss the green beans with all the olive oil on the second pan. Roast both pans for 22–30 minutes, rotating their positions halfway through. Start checking beans at 18 minutes and remove when tender.
- Check several loaves in the center with a thermometer; all must reach 165°F. Continue cooking any cooler loaves. Serve two loaves with one-quarter of the beans and juices.