11 Flavor-Packed Mini Meatloaf Recipes for Two-Person Portions

Cooking for two can be simple when portions are right from the start. Mini meatloaves work well because they cook faster and reduce leftovers. These recipes focus on everyday ingredients and clear steps. You will see a mix of flavors that fit different tastes. Each one makes enough for two people.

Helpful Tips for Mini Meatloaves

These tips help you get consistent results with small-batch recipes that serve two.

Use a Muffin Tin or Mini Loaf Pan

A standard muffin tin makes six even portions that cook quickly and release easily. Two or three muffins per person gives the right amount without leftovers.

Mix the Meat Just Until Combined

Stir the ingredients only until the beef or turkey looks uniform. Overmixing creates dense texture in these small loaves.

Start Checking at 25 Minutes

Mini meatloaves reach 160 degrees faster than full-size versions. Pull them once the thermometer reads done to keep them juicy.

Make Extra Glaze or Sauce

Double the topping recipe so you can brush on more during the last ten minutes of baking. Small loaves absorb flavor best with a generous coat.

Shape and Chill Before Baking

Form the loaves and refrigerate them for 30 minutes. This helps them hold their shape and prevents them from spreading in the pan.

Smoky Chipotle Mini Meatloaves with Cilantro Lime Rice

These mini meatloaves pack bold smoky heat from chipotle peppers while staying tender inside. The cilantro lime rice adds a fresh, zesty contrast that rounds out the meal without overpowering it. They work well for weeknight dinners or casual weekend meals when you want something satisfying but easy to portion.

The combination gives a balance of spicy, savory, and bright flavors with a bit of chew from the rice. Form the meat mixture into small loaves so they cook evenly and stay moist.

Smoky Chipotle Mini Meatloaves with Cilantro Lime Rice

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Rett Main Course

Kategori Mexican

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground beef
• 2 chipotle peppers in adobo sauce, finely chopped
• 1/4 cup panko breadcrumbs
• 1 large egg
• 1 small onion, finely diced
• 2 garlic cloves, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup long-grain white rice
• 2 cups water
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• 1 tablespoon olive oil

fremgangsmåte

 

• Preheat the oven to 375°F and line a baking sheet with parchment paper.
• In a mixing bowl, combine the ground beef, chipotle peppers, breadcrumbs, egg, onion, garlic, salt, and pepper. Mix until just combined.
• Divide the mixture into four equal portions and shape each into a small loaf. Place the loaves on the prepared baking sheet.
• Bake for 25 minutes until the internal temperature reaches 160°F.
• While the meatloaves bake, heat the olive oil in a saucepan over medium heat. Add the rice and stir for one minute.
• Pour in the water and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes until the rice is tender.
• Remove the rice from heat and let it sit covered for 5 minutes. Fluff with a fork, then stir in the chopped cilantro and lime juice.
• Serve each mini meatloaf alongside a portion of the cilantro lime rice.

merknader

Use a fork to gently mix the meatloaf ingredients so the loaves stay tender instead of dense. If you want less heat, remove the seeds from the chipotle peppers before chopping. Leftovers reheat well in a covered skillet with a splash of water to keep the rice from drying out.

Course: Main Course
Cuisine: Mexican
Equipment: Mixing bowl, Baking sheet, Saucepan

Italian Sausage and Pepper Mini Meatloaves with Creamy Polenta

These mini meatloaves bring together the classic flavors of Italian sausage and sweet peppers in individual portions. They make a satisfying dinner for a small household or a simple weeknight meal without leftovers piling up. The creamy polenta underneath adds a smooth contrast to the savory, slightly spiced meat.

The combination tastes hearty with bright pepper notes and a touch of herbs. It works well for casual dinners when you want something comforting but not too heavy.

Italian Sausage and Pepper Mini Meatloaves with Creamy Polenta

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Rett Main Course

Kategori Italian

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground Italian sausage
• 1 red bell pepper, finely diced
• 1 small onion, finely diced
• 2 garlic cloves, minced
• 1/2 cup Italian breadcrumbs
• 1 large egg
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil
• 1 cup polenta
• 4 cups chicken broth
• 1/2 cup grated Parmesan cheese
• 2 tablespoons butter

fremgangsmåte

 

• Heat the olive oil in a skillet over medium heat. Add the diced red bell pepper and onion. Cook for 5 minutes until softened. Stir in the minced garlic and cook for 1 minute more. Remove from heat and let cool slightly.
• In a large bowl, combine the ground Italian sausage, cooled pepper mixture, breadcrumbs, egg, oregano, salt, and black pepper. Mix gently with your hands until just combined. Divide the mixture into 4 equal portions and shape each into a small loaf.
• Place the mini meatloaves on a baking sheet. Bake at 375 degrees for 25 minutes until cooked through and lightly browned on top.
• While the meatloaves bake, bring the chicken broth to a boil in a medium saucepan. Slowly whisk in the polenta. Reduce heat to low and cook for 5 minutes, stirring often. Remove from heat and stir in the butter and Parmesan cheese until smooth and creamy.
• Serve each mini meatloaf over a scoop of the creamy polenta.

merknader

Shape the meatloaves firmly so they hold together during baking. Stir the polenta right before serving because it thickens as it sits. If the sausage releases extra fat in the pan, drain it before mixing to keep the loaves from turning greasy. Leftovers reheat well in the microwave with a splash of broth stirred into the polenta.

Course: Main Course
Cuisine: Italian
Equipment: Skillet, Mixing Bowl, Baking Sheet, Medium Saucepan

Teriyaki Pineapple Mini Meatloaves with Coconut Jasmine Rice

These mini meatloaves bring a sweet and savory balance that feels fresh without much effort. The pineapple adds natural moisture and a light tropical note while the teriyaki glaze keeps everything sticky and flavorful. They pair naturally with creamy coconut rice for a complete meal that works well for weeknight dinners or casual weekend cooking.

The texture stays tender inside with a lightly caramelized outside from the glaze. The rice absorbs the coconut milk for a subtle richness that contrasts the bold meatloaf flavors without overpowering them.

Teriyaki Pineapple Mini Meatloaves with Coconut Jasmine Rice

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Rett Main Course

Kategori Asian

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 lb ground beef
• 1 cup diced pineapple, divided
• 1/2 cup teriyaki sauce, divided
• 1/2 cup breadcrumbs
• 1 large egg
• 2 green onions, thinly sliced
• 1 cup jasmine rice
• 1 can (13.5 oz) coconut milk
• 1/2 cup water
• 1/4 tsp salt
• 1 tbsp sesame seeds
• 2 tbsp chopped cilantro

fremgangsmåte

 

• Preheat the oven to 375°F and line a baking sheet with parchment paper.
• In a large bowl, combine the ground beef, 1/2 cup diced pineapple, 1/4 cup teriyaki sauce, breadcrumbs, egg, and green onions. Mix until just combined, then divide the mixture into four equal portions and shape each into a small loaf.
• Place the loaves on the prepared baking sheet and brush the tops with the remaining 1/4 cup teriyaki sauce. Bake for 25 minutes until the internal temperature reaches 160°F.
• While the meatloaves bake, rinse the jasmine rice under cold water until the water runs clear. Add the rice to a medium saucepan with the coconut milk, water, and salt. Bring to a boil, then reduce to low heat, cover, and simmer for 15 minutes until the liquid is absorbed.
• Remove the rice from heat and let it rest covered for 5 minutes. Fluff with a fork.
• Serve each meatloaf over a scoop of coconut rice. Top with the remaining 1/2 cup diced pineapple, sesame seeds, and chopped cilantro.

merknader

Chop the pineapple into small pieces so it distributes evenly through the meat mixture without creating large pockets. If the teriyaki sauce is very thick, thin it slightly with a teaspoon of water before brushing to help it coat the loaves smoothly. Leftovers reheat well in a covered skillet with a splash of water to keep the rice from drying out.

Course: Main Course
Cuisine: Asian
Equipment: Large mixing bowl, Baking sheet, Medium saucepan

Greek Olive and Feta Mini Meatloaves with Lemon Orzo Salad

These mini meatloaves bring together salty feta and briny olives inside a seasoned turkey base. The bright lemon orzo salad on the side adds freshness that balances the rich meat. It works well for weeknight dinners when you want something a little different from plain burgers or meatballs.

The finished dish gives you tender, savory loaves with pockets of melted cheese and a cool, tangy pasta salad that holds up well in the fridge. Everything comes together in one baking sheet and one pot for easy cleanup.

Greek Olive and Feta Mini Meatloaves with Lemon Orzo Salad

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Rett Main Course

Kategori Mediterranean

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground turkey
• 1/2 cup panko breadcrumbs
• 1 large egg
• 4 ounces crumbled feta cheese, divided
• 1/3 cup chopped Kalamata olives, divided
• 2 teaspoons dried oregano
• 3 cloves garlic, minced
• 1 cup orzo pasta
• Zest and juice of 1 lemon
• 3 tablespoons olive oil
• 1 English cucumber, diced
• 1 pint cherry tomatoes, halved
• 1/4 cup fresh parsley, chopped
• Salt and black pepper

fremgangsmåte

 

• Preheat the oven to 375 degrees and line a baking sheet with parchment paper.
• In a mixing bowl, combine the ground turkey, panko breadcrumbs, egg, half the feta, half the olives, oregano, minced garlic, and a pinch of salt and pepper.
• Divide the mixture into four equal portions and shape each into a small loaf. Place the loaves on the prepared baking sheet.
• Bake for 25 minutes until the internal temperature reaches 165 degrees.
• While the meatloaves bake, cook the orzo in a large pot of salted boiling water according to package directions. Drain and rinse under cool water.
• In a large bowl, toss the cooked orzo with lemon zest, lemon juice, olive oil, cucumber, cherry tomatoes, parsley, and the remaining feta and olives. Season with salt and pepper to taste.
• Serve each meatloaf alongside a portion of the lemon orzo salad.

merknader

Use ground turkey with a little fat for the best texture in the loaves. If you want to make the salad ahead, mix it without the tomatoes and add them right before serving so they stay firm. Leftovers reheat well in the microwave with a splash of water to loosen the orzo.

Course: Main Course
Cuisine: Mediterranean
Equipment: Mixing Bowl, Baking Sheet, Large Pot

Korean Gochujang Mini Meatloaves with Quick Kimchi Slaw

These mini meatloaves pack a spicy kick from gochujang while staying juicy inside. The quick kimchi slaw brings bright crunch and tang that cuts through the richness for a balanced plate.

They suit weeknight meals when you want something hearty without much fuss. The portions work well for two with extras for lunch the next day.

Korean Gochujang Mini Meatloaves with Quick Kimchi Slaw

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Rett Main Course

Kategori Korean

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground beef
• 3 tablespoons gochujang, divided
• 1/2 cup panko breadcrumbs
• 1 large egg
• 1/4 cup finely chopped onion
• 2 cloves garlic, minced
• 1 tablespoon sesame oil
• 1/2 teaspoon salt
• 2 cups shredded green cabbage
• 1/2 cup chopped kimchi
• 1 tablespoon rice vinegar
• 1 teaspoon honey
• 1 tablespoon chopped green onions
• 1 teaspoon sesame seeds

fremgangsmåte

 

• Preheat the oven to 375 degrees and line a baking sheet with parchment paper.
• In a large mixing bowl, combine the ground beef, 2 tablespoons gochujang, panko breadcrumbs, egg, onion, garlic, sesame oil, and salt. Mix until evenly blended.
• Divide the mixture into four equal portions and shape each into a small loaf. Place them on the prepared baking sheet.
• Bake for 25 minutes. Remove from the oven and brush the tops with the remaining tablespoon of gochujang. Return to the oven for 5 more minutes.
• While the meatloaves bake, make the slaw. In a medium bowl, toss the shredded cabbage, kimchi, rice vinegar, and honey until well coated.
• Let the meatloaves rest for 5 minutes after baking. Top each with a spoonful of slaw and sprinkle with green onions and sesame seeds before serving.

merknader

Mix the slaw right before serving to keep the cabbage crisp. If you prefer less heat, reduce the gochujang in the meat mixture to 1 tablespoon and use the rest only as a light brush on top. Leftovers store well in the fridge for two days and reheat nicely in a 350-degree oven for 10 minutes.

Course: Main Course
Cuisine: Korean
Equipment: Mixing Bowl, Baking Sheet, Medium Bowl

French Onion Mini Meatloaves with Gruyère and Crusty Baguette Slices

These mini meatloaves bring the slow-cooked taste of French onion soup into an easy weeknight format. They suit small households that want a warm, satisfying meal without extra portions to store.

The loaves stay moist from a bit of broth in the mix, while the onions turn sweet and the Gruyère melts into a light crust on top. Crusty baguette slices on the side catch the pan juices and add a pleasant crunch.

French Onion Mini Meatloaves with Gruyère and Crusty Baguette Slices

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Rett Main Course

Kategori French

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground beef
• 3 large yellow onions, thinly sliced
• 2 tablespoons butter
• 1 teaspoon fresh thyme leaves
• 1/2 cup beef broth
• 1/2 cup plain breadcrumbs
• 1 large egg
• 1 cup shredded Gruyère cheese
• 1 small crusty baguette, sliced into 8 pieces
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

fremgangsmåte

 

• Melt the butter in a large skillet over medium heat. Add the sliced onions, thyme, salt, and pepper. Cook, stirring often, until the onions turn deep golden brown, about 20 minutes.
• Remove half the onions from the skillet and set them aside. Pour the beef broth into the remaining onions and stir to loosen any browned bits.
• In a mixing bowl, combine the ground beef, the onion-broth mixture, breadcrumbs, and egg. Mix gently until the ingredients just come together.
• Divide the mixture into four equal portions and shape each into a small loaf. Place the loaves on a baking sheet.
• Top each loaf with the reserved caramelized onions and an even layer of shredded Gruyère.
• Bake at 375°F for 25 minutes, or until the internal temperature reaches 160°F. Let the loaves rest for 5 minutes.
• Serve the meatloaves with the baguette slices on the side.

merknader

Caramelize the onions fully before mixing so the sweet flavor stands out against the beef. Warm the baguette slices briefly in the oven during the last five minutes of baking so they stay crisp when dipped into the meat juices. Leftovers reheat well in a covered skillet with a splash of broth to keep the cheese from drying out.

Course: Main Course
Cuisine: French
Equipment: Large Skillet, Mixing Bowl, Baking Sheet

Jamaican Jerk Mini Meatloaves with Fried Plantains and Mango Salsa

These mini meatloaves pack a punch with Jamaican jerk seasoning that brings heat and warm spices to each bite. The fried plantains add a crispy sweet contrast while the mango salsa keeps things fresh and bright. This dish works well for a weeknight meal that feels a little special without much extra effort.

It suits couples who want flavorful portions with some leftovers or small gatherings where everyone can build their own plate. The mix of spicy meat, golden plantains, and juicy salsa creates a balance of textures and tastes that holds up well.

Jamaican Jerk Mini Meatloaves with Fried Plantains and Mango Salsa

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Rett Main Course

Kategori Jamaican

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground turkey
• 3 tablespoons Jamaican jerk seasoning
• 1/2 cup breadcrumbs
• 1 large egg
• 2 ripe plantains, sliced into 1/2 inch rounds
• 2 tablespoons vegetable oil
• 2 mangoes, diced
• 1/4 cup chopped red onion
• 1/4 cup chopped fresh cilantro
• Juice of 1 lime
• Salt to taste

fremgangsmåte

 

• Preheat the oven to 375°F. In a mixing bowl combine the ground turkey, jerk seasoning, breadcrumbs, egg, and a pinch of salt. Mix until evenly blended then divide the mixture into four equal portions and shape each into a small loaf.
• Place the loaves on a baking sheet and bake for 25 minutes until the internal temperature reaches 165°F. While the meatloaves bake heat the vegetable oil in a skillet over medium heat. Add the plantain slices in a single layer and cook for 3 to 4 minutes per side until golden and crisp. Remove and drain on paper towels.
• In a separate bowl stir together the diced mango, red onion, cilantro, and lime juice to make the salsa. Season with a little salt if needed. Serve each meatloaf topped with a spoonful of salsa alongside the fried plantains.

merknader

Choose plantains that are yellow with some black spots for the best sweet flavor when fried. If the jerk seasoning runs hot reduce it by half and taste the raw mix before baking. The salsa tastes best when made right before serving so the mango stays firm.

Course: Main Course
Cuisine: Jamaican
Equipment: Mixing Bowl, Baking Sheet, Skillet

Moroccan Spiced Mini Meatloaves with Herbed Couscous and Roasted Carrots

These mini meatloaves bring warm spices like cumin and cinnamon into a simple weeknight meal. The roasted carrots add natural sweetness while the herbed couscous keeps the plate light and fresh. It works well for a relaxed dinner at home when you want something a little different from standard meatloaf.

The flavors lean savory with a touch of earthiness from the spices. The carrots turn tender and slightly caramelized in the oven, and the couscous absorbs the herbs for a bright contrast to the meat.

Moroccan Spiced Mini Meatloaves with Herbed Couscous and Roasted Carrots

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Rett Main Course

Kategori Moroccan

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground beef
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon paprika
• 1 egg
• 1/4 cup breadcrumbs
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 medium carrots, peeled and cut into 1-inch pieces
• 2 tablespoons olive oil
• 1 cup couscous
• 1 1/4 cups chicken broth
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh mint

fremgangsmåte

 

• Preheat the oven to 375 degrees. Line a baking sheet with parchment paper.
• In a large bowl, combine the ground beef, onion, garlic, cumin, coriander, cinnamon, paprika, egg, breadcrumbs, salt, and pepper. Mix with your hands until evenly blended. Divide the mixture into four equal portions and shape each into a small loaf. Place the loaves on one side of the baking sheet.
• Toss the carrots with 1 tablespoon of olive oil and a pinch of salt. Spread them on the other side of the baking sheet. Bake for 25 minutes until the meatloaves reach an internal temperature of 160 degrees and the carrots are tender.
• While the meatloaves bake, bring the chicken broth to a boil in a small saucepan. Stir in the couscous, cover, and remove from heat. Let it sit for 5 minutes. Fluff with a fork, then stir in the remaining tablespoon of olive oil along with the parsley and mint.
• Serve each meatloaf with a portion of couscous and roasted carrots on the side.

merknader

If the ground beef feels too lean, add an extra tablespoon of breadcrumbs to help the loaves hold together. Leftovers reheat well in a covered skillet over low heat with a splash of broth to keep the couscous moist. Fresh mint is worth using here because it brightens the whole dish, but parsley alone works if mint is unavailable.

Course: Main Course
Cuisine: Moroccan
Equipment: Baking sheet, Large mixing bowl, Small saucepan

Buffalo Blue Cheese Mini Meatloaves with Celery Salad and Ranch Drizzle

These mini meatloaves pack the bold taste of buffalo wings into an easy dinner. Blue cheese melts inside each loaf for a creamy contrast, while a crisp celery salad and cool ranch drizzle balance the heat. They make a good choice for weeknights when you want big flavor in small portions.

The dish combines spicy, tangy, and fresh notes in every bite. The meatloaves stay moist from the cheese and sauce, and the salad adds crunch without extra cooking.

Buffalo Blue Cheese Mini Meatloaves with Celery Salad and Ranch Drizzle

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 lb ground beef
• 1/4 cup buffalo sauce
• 1/2 cup crumbled blue cheese
• 1/2 cup breadcrumbs
• 1 egg
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 celery stalks, thinly sliced
• 1 tbsp olive oil
• 1 tsp lemon juice
• 1/4 cup ranch dressing

fremgangsmåte

 

• Preheat the oven to 375 degrees. Line a baking sheet with parchment paper.
• In a large bowl, mix the ground beef, buffalo sauce, half of the blue cheese, breadcrumbs, egg, garlic powder, salt, and pepper until just combined. Divide the mixture into eight equal portions and shape each into a small loaf. Place the loaves on the prepared baking sheet.
• Bake for 25 minutes until the internal temperature reaches 160 degrees. Remove from the oven and let rest for 5 minutes.
• While the meatloaves bake, toss the sliced celery with olive oil and lemon juice in a medium bowl. Set aside.
• Drizzle the baked meatloaves with ranch dressing and top with the remaining blue cheese. Serve each portion with a scoop of the celery salad on the side.

merknader

Use a sharp knife for thin celery slices so the salad stays light and crisp against the rich meatloaves. If the buffalo sauce is very spicy, add an extra spoonful of ranch on top before serving. Leftovers keep well in the fridge for two days and reheat nicely in a 350-degree oven for 10 minutes.

Course: Main Course
Cuisine: American
Equipment: Mixing Bowl, Baking Sheet, Medium Bowl

Sun-Dried Tomato Basil Mini Meatloaves with Garlic Roasted Broccoli

These mini meatloaves pack sun-dried tomatoes and basil right into the mix for a savory, herb-forward flavor. The garlic roasted broccoli adds a crisp edge that balances the tender meat. It suits weeknight meals when you want something hearty yet simple to prepare.

The dish gives Italian-inspired notes with minimal ingredients and one-pan cooking. Each portion stays modest while still feeling complete.

Sun-Dried Tomato Basil Mini Meatloaves with Garlic Roasted Broccoli

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Rett Main Course

Kategori Italian

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground beef
• ¾ cup sun-dried tomatoes, chopped
• ¼ cup fresh basil, chopped
• ½ cup panko breadcrumbs
• 1 large egg
• 1 small onion, finely diced
• 1 teaspoon salt
• ½ teaspoon black pepper
• 4 cups broccoli florets
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• ¼ cup grated Parmesan cheese

fremgangsmåte

 

• Preheat the oven to 375°F and line a baking sheet with parchment paper.
• In a large bowl, combine the ground beef, sun-dried tomatoes, basil, panko breadcrumbs, egg, onion, salt, and black pepper. Mix with your hands until evenly distributed.
• Divide the mixture into four equal portions and shape each into a small loaf. Place the loaves on one side of the prepared baking sheet.
• In the same bowl, toss the broccoli florets with olive oil, minced garlic, and a pinch of salt. Spread the broccoli on the other side of the baking sheet.
• Bake for 25 minutes. Remove the sheet from the oven and sprinkle Parmesan cheese over the broccoli. Return to the oven for 5 more minutes until the cheese melts and the broccoli edges turn golden.

merknader

Form the loaves with a gentle hand so they stay moist inside. If the sun-dried tomatoes seem very dry, soak them in warm water for five minutes before chopping. Leftovers reheat well in a 350°F oven for 10 minutes to keep the broccoli crisp.

Course: Main Course
Cuisine: Italian
Equipment: Mixing Bowl, Baking Sheet

Apple Sage Mini Meatloaves with Maple Butternut Squash Mash

These mini meatloaves combine ground turkey with grated apple and fresh sage for a savory filling that stays moist during baking. The maple butternut squash mash adds a sweet and creamy side that balances the herbs without overpowering them. This recipe works well for weeknight meals when you want something comforting yet simple to prepare.

The flavors lean toward fall but suit any season when you need a balanced plate for two with leftovers. The meatloaves hold their shape well while the mash comes together quickly on the stovetop.

Apple Sage Mini Meatloaves with Maple Butternut Squash Mash

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground turkey
• 1 medium apple, grated
• 2 tablespoons chopped fresh sage
• 1/2 cup breadcrumbs
• 1 large egg
• 1/2 onion, finely diced
• 1 medium butternut squash, peeled and cubed
• 3 tablespoons maple syrup
• 2 tablespoons butter
• Salt and pepper to taste

fremgangsmåte

 

• Preheat the oven to 375 degrees and line a baking sheet with parchment paper.
• In a mixing bowl, combine the ground turkey, grated apple, chopped sage, breadcrumbs, egg, diced onion, and a pinch of salt and pepper. Mix until evenly blended.
• Divide the mixture into four equal portions and shape each into a small loaf. Place the loaves on the prepared baking sheet.
• Bake the meatloaves for 25 minutes until they reach an internal temperature of 165 degrees.
• While the meatloaves bake, place the cubed butternut squash in a large pot and cover with water. Bring to a boil and cook for 12 to 15 minutes until tender.
• Drain the squash and return it to the pot. Add the maple syrup, butter, and a pinch of salt. Mash until smooth.

merknader

Grate the apple finely so it releases moisture into the meatloaves without creating large chunks. If the mash seems too thick after mashing, stir in a splash of the cooking water to loosen it. Leftovers reheat well in a covered skillet over low heat to keep the meatloaves from drying out.

Course: Main Course
Cuisine: American
Equipment: Baking sheet, Mixing bowl, Large pot, Potato masher