Mini Turkey Meatloaves
with Orange Cranberry Sauce
Classic and comforting (even a little old-school), our individual meatloaves are done in no time and as delicious as they are fun. Served with a zingy orange-cranberry sauce, they have all the retro Sunday dinner vibes.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Turkey
¼ cup
Dried Cranberries
¼ cup
Panko Breadcrumbs
(Contains Wheat)
300 g
Yellow Potato
3 tbsp
Sour Cream
(Contains Milk)
7 g
Chives
6 g
Garlic
50 g
Shallot
227 g
Broccoli, florets
7 g
Thyme
56 g
Baby Spinach
1 unit
Orange
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
2 tbsp
Oil*
¼ tsp
Salt and Pepper*
1 tsp
Salt*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450°F. Wash and dry all produce.
Peel, then mince the shallot. Peel, then mince or grate garlic. Strip 1 tbsp thyme leaves (dbl for 4 ppl) from the stems. Thinly slice chives. Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl) then the spinach, shallots, garlic and thyme. Cook, stirring often, until spinach has wilted, 2-3 min. (NOTE: Once wilted, let spinach mixture cool, off for 2-3 min.)
While spinach cools, cut the potatoes into 1/2-inch pieces. Combine potatoes, 1 tsp salt and enough water to cover (approx. 1 inch) in a medium pot. Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer, uncovered, until fork-tender, 10-12 min.
Combine turkey, cooled spinach mixture, panko and 1/4 tsp salt (dbl for 4 ppl) in a medium bowl. Season with pepper. Divide turkey mixture in half (divide into quarters for 4 ppl) and form each portion into 1-inch thick ovals on a parchment-lined baking sheet. Bake in the top of the oven, until cooked through, 14-16 min.*
While the meatloaves roast, cut the broccoli into bite-sized pieces. Toss the broccoli with 1 tbsp oil (dbl for 4 ppl) on another baking sheet. Season with salt and pepper. Roast in the middle of the oven, until broccoli is golden-brown and tender, 8-10 min.
While broccoli roasts, juice the orange. Heat a small pot over medium-high heat. When hot, add 1 tbsp butter (dbl for 4 ppl), then the cranberries, 1 tbsp water (dbl for 4 ppl) and orange juice. Cook, stirring often, until thick and bubbly, 3-4 min.
When the potatoes are tender, drain and return to the same pot. Add sour cream and 1 tbsp butter (dbl for 4 ppl). Using a potato masher, mash together until creamy. Stir in the chives, then season with salt and pepper. Divide the mash, meatloaves and broccoli between plates. Spoon the orange cranberry sauce over the meatloaves.
