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–+ servings

Classic Herb Turkey Meatloaf with Roasted Root Vegetables

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Rett Main Course
Kategori American
serveringsstørrelse 4 people

Ingredienser
  

  • 1 pound ground turkey
  • 1 large egg
  • ¼ cup almond flour
  • ¼ cup finely diced yellow onion
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon chopped fresh rosemary
  • 1 teaspoon chopped fresh thyme
  • 1 teaspoon sea salt
  • ½ teaspoon black pepper
  • 2 tablespoons olive oil, divided
  • 2 medium carrots, peeled and cut into 1-inch pieces
  • 2 medium parsnips, peeled and cut into 1-inch pieces
  • 1 medium sweet potato, peeled and cut into 1-inch cubes

fremgangsmåte
 

  • Heat the oven to 400°F. Line a rimmed baking sheet with parchment paper.
  • Add the ground turkey, egg, almond flour, onion, parsley, rosemary, thyme, salt, and black pepper to a large bowl. Mix gently until combined. Avoid overmixing, which can make the meatloaf dense.
  • Shape the mixture into a compact loaf in the center of the prepared baking sheet.
  • Place the carrots, parsnips, and sweet potato in a separate bowl. Add 1 tablespoon of olive oil and toss to coat. Spread the vegetables around the meatloaf, leaving a little space between the pieces. Drizzle the remaining olive oil over the loaf.
  • Bake until the vegetables are tender and the center of the meatloaf reaches 165°F, about 40 to 50 minutes. If the vegetables are ready before the loaf, transfer them to a serving dish and continue baking the meatloaf.
  • Let the meatloaf rest for 5 minutes before slicing. Serve with the roasted root vegetables.

merknader

Cut the root vegetables into similarly sized pieces so they roast evenly, and leave space around them for better browning. For easier slicing, let the loaf rest before cutting, then serve each portion with a mix of carrots, parsnips, and sweet potato.
Course: Main Course
Cuisine: American
Equipment: Rimmed Baking Sheet, Parchment Paper, Large Mixing Bowl, Instant-Read Thermometer