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Mini Turkey Meatloaves
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Mini Turkey Meatloaves

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.

Preparation Time30 minutes


serving amount

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


6 g


50 g


227 g

Broccoli, florets

7 g


56 g

Baby Spinach

1 unit


Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

2 tbsp


¼ tsp

Salt and Pepper*

1 tsp



Nutrition Values

Energy (kJ)3180 kJ
Calories760 kcal
Fat38 g
Saturated Fat14 g
Carbohydrate74 g
Sugar23 g
Dietary Fiber10 g
Protein36 g
Cholesterol140 mg
Sodium480 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Non-Stick Pan
Measuring Spoons
Medium Pot
Baking Sheet
Parchment Paper
Medium Bowl
Small pot
Potato Masher



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.)

Cook potatoes

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.

Roast meatloaves

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.*

Roast broccoli

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.

Cook orange cranberry sauce

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.

Finish and serve

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.