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–+ servings

Apple Sage Turkey Meatloaf Muffins with Roasted Root Vegetables

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Rett Main Course
Kategori American
serveringsstørrelse 4 people

Ingredienser
  

  • 1 pound lean ground turkey
  • 1 medium apple, peeled and finely grated
  • 1 large egg
  • ½ cup plain breadcrumbs
  • 2 tablespoons milk
  • 1 tablespoon finely chopped fresh sage
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 medium carrots, peeled and cut into ½-inch pieces
  • 2 medium parsnips, peeled and cut into ½-inch pieces
  • 1 medium sweet potato, peeled and cut into ½-inch cubes
  • 2 tablespoons olive oil, divided

fremgangsmåte
 

  • Heat the oven to 400°F. Lightly grease a 12-cup muffin tin. Line a rimmed baking sheet with parchment paper.
  • Put the carrots, parsnips, and sweet potato on the baking sheet. Toss them with 1 tablespoon of olive oil and half of the salt and pepper. Spread them into an even layer.
  • Roast the vegetables for 15 minutes. Meanwhile, gently squeeze excess liquid from the grated apple and place it in a mixing bowl with the ground turkey, egg, breadcrumbs, milk, sage, and remaining salt and pepper. Mix just until combined.
  • Divide the turkey mixture among 8 muffin cups, filling each about three-quarters full. Brush the tops with the remaining olive oil.
  • Remove the baking sheet from the oven and turn the vegetables. Return the vegetables and muffin tin to the oven. Bake for 18 to 22 minutes, until the vegetables are tender and the turkey muffins reach 165°F in the center.
  • Let the muffins rest in the tin for 5 minutes. Serve them with the roasted root vegetables.

merknader

Squeezing the grated apple before mixing helps keep the turkey mixture tender without making it watery. Cut the root vegetables into similar-sized pieces so they roast evenly, and check the muffins with an instant-read thermometer before serving.
Course: Main Course
Cuisine: American
Equipment: 12-Cup Muffin Tin, Rimmed Baking Sheet, Mixing Bowl, Instant-Read Thermometer