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–+ servings

Honey-Mustard Turkey Mini Meatloaves with Brussels Sprouts

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Rett Main Course
Kategori American
serveringsstørrelse 4 people

Ingredienser
  

  • 1 pound ground turkey
  • 1/2 cup panko breadcrumbs
  • 1 large egg
  • 3 tablespoons honey
  • 3 tablespoons Dijon mustard
  • 1 pound Brussels sprouts, trimmed and halved
  • 2 tablespoons olive oil
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon chopped fresh parsley

fremgangsmåte
 

  • Preheat the oven to 400°F and line a large sheet pan with parchment paper.
  • In a mixing bowl, combine the ground turkey, panko breadcrumbs, egg, 1 tablespoon honey, 1 tablespoon Dijon mustard, 1/2 teaspoon salt, and 1/8 teaspoon black pepper. Mix gently until just combined.
  • Divide the mixture into four equal portions and shape each into a small loaf. Place the loaves on one side of the prepared sheet pan.
  • In the same bowl, toss the Brussels sprouts with the olive oil, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon black pepper. Spread them on the other side of the sheet pan.
  • Stir together the remaining 2 tablespoons honey and 2 tablespoons Dijon mustard. Brush the glaze over the tops of the meatloaves.
  • Bake for 22 to 25 minutes, until the meatloaves reach an internal temperature of 165°F and the Brussels sprouts are tender.
  • Sprinkle the chopped parsley over the finished dish before serving.

merknader

For the best texture, avoid overmixing the turkey mixture so the loaves stay tender. If the Brussels sprouts are large, cut them into quarters so they cook at the same rate as the meatloaves. Leftovers reheat well in a 350°F oven for 8 to 10 minutes to restore crisp edges on the vegetables.
Course: Main Course
Cuisine: American
Equipment: Sheet Pan, Mixing Bowl, Pastry Brush