Turkey Meatloaf with Roasted Vegetables and Gravy
Ingredienser
- 1 1/2 pounds ground turkey
- 3/4 cup plain breadcrumbs
- 1 large egg
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 tablespoons olive oil, divided
- 4 medium carrots, peeled and cut into 1-inch pieces
- 2 large potatoes, cut into 1-inch pieces
- 1 1/2 cups chicken broth
- 2 tablespoons all-purpose flour
fremgangsmåte
- Heat the oven to 400 degrees F. Line a large baking sheet with parchment paper.
- In a large bowl, combine the ground turkey, breadcrumbs, egg, onion, garlic, rosemary, salt, and pepper. Mix until just blended, then shape into a loaf and place in the center of the baking sheet.
- In a separate bowl, toss the carrots and potatoes with 2 tablespoons olive oil. Spread the vegetables around the meatloaf on the baking sheet.
- Bake for 45 minutes, or until the meatloaf reaches 165 degrees F inside and the vegetables are tender.
- Remove the pan from the oven and transfer the meatloaf and vegetables to a serving platter. Reserve the pan drippings.
- Place the baking sheet over medium heat on the stovetop or pour the drippings into a small saucepan. Add the remaining tablespoon of olive oil and the flour. Cook for 1 minute, stirring constantly.
- Slowly whisk in the chicken broth and simmer for 3 to 4 minutes until the gravy thickens. Season with a pinch of salt and pepper if needed, then serve over the sliced meatloaf and vegetables.
merknader
Form the meatloaf the night before and keep it covered in the fridge so it is ready to bake after work. Stir the gravy well while it simmers to avoid lumps, and add a splash more broth if it gets too thick. Leftovers reheat best in a 350-degree oven with a little extra broth to keep the turkey moist.
Course: Main Course
Cuisine: American
Equipment: Baking sheet, Large mixing bowl, Saucepan
Cuisine: American
Equipment: Baking sheet, Large mixing bowl, Saucepan