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–+ servings

Lemon-Herb Mini Turkey Meatloafs with Asparagus and Farro Pilaf

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Rett Main Course
Kategori American
serveringsstørrelse 4 people

Ingredienser
  

  • 1 pound ground turkey
  • Zest and juice of 1 lemon
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon dried oregano
  • 2 cloves garlic, minced
  • 1/4 cup whole wheat breadcrumbs
  • 1 large egg
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup farro
  • 2 cups low-sodium chicken broth
  • 1 bunch asparagus, cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 1 small shallot, minced

fremgangsmåte
 

  • Preheat the oven to 375 degrees. In a mixing bowl, combine the ground turkey, lemon zest, lemon juice, parsley, oregano, one clove of minced garlic, breadcrumbs, egg, salt, and pepper. Mix gently until just combined.
  • Divide the mixture into eight portions and shape each into a small loaf. Place the loaves on a baking sheet and bake for 20 to 25 minutes until they reach an internal temperature of 165 degrees.
  • While the meatloafs bake, combine the farro and chicken broth in a medium saucepan. Bring to a boil, then reduce to a simmer and cook for 15 to 20 minutes until the farro is tender and the liquid is absorbed.
  • Heat the olive oil in a skillet over medium heat. Add the shallot and remaining clove of minced garlic. Cook for one minute, then add the asparagus pieces. Stir and cook for 4 to 5 minutes until the asparagus is bright green and crisp-tender.
  • Fluff the cooked farro with a fork and stir it into the asparagus mixture. Serve the farro pilaf alongside the baked mini meatloafs.

merknader

Cook the farro a day ahead and store it in the refrigerator so you only need to warm it with the asparagus at dinnertime. Skip extra salt in the pilaf if your broth is already seasoned. Leftovers reheat well in a covered skillet with a splash of broth to keep the farro from drying out.
Course: Main Course
Cuisine: American
Equipment: Mixing Bowl, Baking Sheet, Medium Saucepan, Skillet