Feb. 9 - Turkey Mini-Meatloaves

On the recommendation of a friend, and needing a dose of healthy eating (snowed-in snacking, Superbowl junk food and eating out are not friendly to the hips and thighs!), I made turkey mini-meatloaves and roasted root vegetables. The entire meal was under 450 calories and very filling - I still feel full an hour and a half later (which is not usually the case). If you're looking for something low-cal but that is full of flavor, I definitely recommend it!

The boy enjoyed it, although picked around the spinach in the meatloaf. Lindsay devoured it - I didn't even have to beg or force her to take another bite. In fact, she ate a half of a loaf herself - pretty big portion for a three year old! I blended it and watered it down a little for Luke, figuring it was even healthier than just one veggie and one fruit, but he did NOT like it...screamed and fussed and refused to even swallow it. Oh, well, can't please them all?!?

I forgot to take a photo, but here's the photo from the site:

Turkey Mini-Meatloaves w/ Roasted Root Vegetables
Ingredients
For the meatloaves
1 slice whole-wheat bread
1/2 cup skim milk
1 tablespoon plus 1 teaspoon olive oil
1 onion, diced
5-ounce bag baby spinach leaves
1 1/4 pounds ground turkey
2 tablespoons finely grated Parmesan
1 large egg
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon freshly grated nutmeg

For the glaze
3 tablespoons ketchup
2 teaspoon Worcestershire sauce
1 teaspoon hot sauce

For the roasted root veggies
3 large carrots, cut on the bias
2 Yukon Gold potatoes, cut on the bias
1/4 cup asparagus (about 4 stalks)
1 teaspoon chopped parsley
1 teaspoon chopped chives
1 1/2 tablespoons olive oil
1 teaspoon salt
1/4 teaspoon pepper

Directions

1.  Preheat oven to 375 degrees.
2. Grind the bread in a food processor until fine crumbs form. Transfer to a large bowl, and pour milk over crumbs.
3. Heat 1 teaspoon oil in a large skillet, preferably nonstick, over medium heat. Add onion and cook, stirring occasionally, until softened and golden, about 5 minutes. Add spinach, and stir until just wilted, about 30 seconds. Transfer to bowl with soaked crumbs. Add the turkey, cheese, egg, salt, pepper and nutmeg. Combine the mixture with your hands until well mixed; it will be quite wet.
4. Pack 1 cup of the mixture into a 1-cup dry measuring cup. Invert the cup onto a rimmed baking sheet, gently shaking the cup to release the mixture. Gently pat the mound to smooth its shape. Repeat three times with remaining mixture. Bake mini meatloaves until cooked through and golden, about 45 minutes.
5. While the meatloaves are cooking, make the glaze: In a small bowl combine the ketchup, Worcestershire sauce and hot sauce. Brush over meatloaves.
6. To make the roasted root vegetables: On a baking sheet, toss all the vegetables in the olive oil, and season with salt and pepper. Add to the oven along with the meatloaves and roast for 35 minutes, stirring midway through baking. Remove from the oven and sprinkle with herbs.

The prep time wasn't too bad - maybe about 20 or 25 minutes, but you can easily make the loaves ahead and refrigerate/freeze until you're ready to bake them.