Mushroom Thyme Turkey Mini Meatloafs with Garlic Cauliflower Mash
Ingredienser
- 1 pound ground turkey
- 8 ounces cremini mushrooms, finely chopped
- 1 small onion, finely diced
- 4 cloves garlic, minced
- 2 tablespoons fresh thyme leaves
- 1 large egg
- 2 tablespoons almond flour
- 1 large head cauliflower, cut into florets
- 2 tablespoons olive oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
fremgangsmåte
- Preheat the oven to 375 degrees and line a baking sheet with parchment paper.
- Heat 1 tablespoon of the olive oil in a skillet over medium heat. Add the mushrooms, onion, and 2 cloves of the minced garlic. Cook for 6 to 8 minutes until the vegetables soften and most of the liquid evaporates. Stir in the thyme leaves and remove the pan from the heat.
- In a mixing bowl, combine the ground turkey, cooked mushroom mixture, egg, almond flour, salt, and pepper. Mix gently with your hands until just combined. Divide the mixture into 8 portions and shape each into a small loaf. Place the loaves on the prepared baking sheet.
- Bake for 22 to 25 minutes until the internal temperature reaches 165 degrees.
- While the meatloafs bake, steam the cauliflower florets and remaining 2 cloves of garlic in a pot with a steamer basket for 10 to 12 minutes until the cauliflower is very soft. Transfer to a food processor, add the remaining 1 tablespoon olive oil, and pulse until smooth. Season with a pinch of salt if needed.
- Serve the meatloafs warm with the cauliflower mash on the side.
merknader
Steam the cauliflower until it is very soft before processing to avoid a grainy mash. If the turkey mixture feels too wet after adding the mushrooms, add an extra tablespoon of almond flour. Leftovers reheat well in a covered skillet over low heat with a splash of water to keep the meatloafs moist.
Course: Main Course
Cuisine: American
Equipment: Skillet, Mixing Bowl, Baking Sheet, Food Processor, Steamer Pot
Cuisine: American
Equipment: Skillet, Mixing Bowl, Baking Sheet, Food Processor, Steamer Pot