Smart Fig-Glazed Mini Turkey Meatloaves
with Pan-Tossed Potatoes and Creamy Green Beans
Eating smart never tasted so great! Turkey meatloaves are glazed in our sweet fig spread for some golden caramelization. The sides tonight certainly shine as well: Potatoes are parboiled, then tossed in a pan with butter until crispy, while green beans get a cream sauce treatment that adds a welcome unctuousness to the plate!
Smart is based on a per serving calculation of the recipe's kilocalorie and carbohydrate amount.
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
Panko Breadcrumbs
(Contains Wheat)
7 g
Thyme
1 tsp
Garlic Salt
2 tbsp
Fig Spread
1.5 tsp
Dijon Mustard
(Contains Mustard)
300 g
Red Potato
170 g
Green Beans
21.5 g
Cream Cheese
(Contains Milk)
Not included in your delivery
1.5 tbsp
Unsalted Butter*
(Contains Milk)
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Quarter potatoes. Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a medium pot (use same for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium-high. Simmer uncovered until fork-tender, 10-12 min. Drain potatoes.
Strip 2 tsp thyme leaves (dbl for 4 ppl) from stems, then finely chop. Trim, then halve green beans. Line a baking sheet with parchment paper. Add turkey, panko, half the Dijon, half the thyme and half the garlic salt to a large bowl. Season with pepper, then combine.
Divide turkey mixture into 2 equal portions (4 portions for 4 ppl), then form each portion into a 1-inch-thick oval on the parchment-lined baking sheet. Brush fig spread over tops of meatloaves. Bake in the top of the oven until cooked through, 14-16 min.**
Meanwhile, heat a large non-stick pan over medium-high heat. When hot, add green beans and 1/2 cup water (dbl for 4 ppl). Bring to a simmer. Once simmering, cook, stirring occasionally, until green beans are tender-crisp and water reduces by half, 3-4 min. Add half the cream cheese (use all for 4 ppl) and remaining garlic salt. Cook, stirring often, until sauce is smooth and green beans are tender, 2-3 min. (TIP: If the sauce reduces too much, add water, 1 tbsp at a time, until desired consistency is reached.) Season with pepper, to taste. Add 1/2 tbsp butter (dbl for 4 ppl) and remaining Dijon, then stir until butter melts.
Transfer green beans to a plate, then cover to keep warm. Carefully wipe the pan clean. Return to the same pan to medium-high. When hot, add 1 tbsp butter (dbl for 4 ppl), then swirl the pan until melted. Add potatoes. Cook, stirring occasionally, until golden-brown, 4-5 min. Season with salt and pepper, to taste.
Divide meatloaves, potatoes and green beans between plates. Sprinkle remaining thyme over potatoes, if desired.
