Perfect for feeding a group and the mini meatloaves freeze well for a quick dinner.
Perfect for feeding a group and the mini meatloaves freeze well for a quick dinner.
2 lbs. ground turkey
2/3 cup chopped onion
2 eggs
1/2 cup milk
1/2 cup ketchup
2 Tbsp. Worcestershire sauce
1/4 cup grated Parmesan cheese
1/2 cup breadcrumbs
1/2 tsp. garlic powder
1/2 tsp. salt
1/2 tsp. freshly ground pepper
Green Giant ® Mashed Cauliflower: Original
Sauce:
1 1/2 cups ketchup
Preheat oven to 350°F. Line 2 baking sheets with parchment paper or spray with cooking spray.
In a large bowl, gently combine turkey, chopped onions, egg, milk, 1/2 cup ketchup, 2 Tbsp. Worcestershire, Parmesan, breadcrumbs, garlic powder, salt and pepper. (It’s easiest to use your hands, but you may also use a fork.)
Form mixture into 16 balls and arrange evenly on prepared pan.
In a small bowl, whisk together 1 ½ cups ketchup, 2 Tbsp. mustard and 6 Tbsp. Worcestershire.
Place half of mixture in a separate bowl and set aside (this avoids cross contaminating the mixture.)
Generously brush remaining sauce on meatballs.
Bake for 20-25 minutes until brown and cooked through. (A meat thermometer should read 160 – 165°F)
Prepare Mashed Cauliflower: Original as directed on pack.
Divide evenly between eight serving plates and top each plate with 2 meatballs.
Sprinkle with parsley and serve with reserved sauce.
