Cook’s notes: The Kraft website has a simple recipe to make free-form turkey meatloaves with roasted root vegetables. This recipe worked out well, and I made the following modifications:
1 sweet potato instead of 10 oz. red potato
12 baby carrots instead of 2 regular carrots
Use cooking spray to coat the vegetables, instead of oil.
Meatloaves: Use 1.25 lb/20 oz. package of ground turkey, 1/2 cup bread crumbs, and 2 egg whites. Divide the mixture into four loaves. I topped these with a seasonal pumpkin-molasses barbecue sauce. Makes 4 meatloaves.
Leftovers are terrific the next day.
Kraft says, “This little turkey meatloaf for two is big on flavor and texture, with tangy BBQ sauce.”
1 small sweet onion
1 sweet potato, peeled and cut into 1-inch chunks
12 baby carrots, cut diagonally into 1-inch-thick slices
1.25 lb. (20 oz.) 93%-fat-free ground turkey
1/2 cup bread crumbs
2 egg whites
4 Tbsp. barbecue sauce without high-fructose corn syrup
Heat oven to 375ºF.
Line a 15x10x1-inch pan with a Silpat mat.
Mince enough onion to measure 1/4 cup; set aside. Cut remaining onion into wedges. Spread potatoes, carrots, and onion wedges onto bottom of 15x10x1-inch pan. Lightly coat with cooking spray. Bake 15 minutes.
Mix minced onions, turkey, bread crumbs, and egg whites in a bowl. (I put on food-handling gloves and kneaded the mixture by hand until well-combined.)
Remove vegetables from oven; stir, then push to edges of pan.
Divide turkey mixture into 4 portions; shape each portion into 6×3-inch oval loaf; place loaves in center of pan. Top each loaf with 1 Tbsp. barbecue sauce.
Bake 15 to 20 min. or until meatloaf is done (165ºF) and vegetables are tender.