Finding yourself in a meatloaf rut? Enter: this super-savory, aromatic version. We start with ground turkey for a lighter feel, then blend in onion, garlic, fresh rosemary, and panko breadcrumbs. Next, we form the mixture into mini loaves so everyone gets their own. The pièce de résistance? We infuse the usual ketchup glaze with balsamic vinegar for rich tang and caramelization. Add sides of mashed potatoes and almond-studded green beans, and your routine meat-and-potatoes dinner doesn’t stand a chance.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Chicken Stock Concentrate
Yukon Gold Potatoes
• Adjust rack to top position (middle and top positions for 4 servings) and preheat oven to 450 degrees. Wash and dry all produce. • Dice potatoes into ½-inch pieces. Halve and peel onion; grate one half on the largest holes of a box grater (grate all the onion for 4). Transfer to a large bowl. Peel and mince or grate half the garlic (keep remaining garlic whole). Strip rosemary leaves from stems; finely chop leaves until you have 1 tsp (2 tsp for 4). Trim green beans if necessary.
• To bowl with grated onion, add turkey*, minced garlic, chopped rosemary, panko, stock concentrate, and ¾ tsp salt. Season with pepper, then mix to combine. Form into two 1-inch-tall loaves (for 4 servings, use 1½ tsp salt and form into four loaves). TIP: Wet hands first to prevent turkey mixture from sticking while shaping. • Place on one side of a lightly oiled baking sheet. (For 4, spread meatloaves out across entire sheet.)
• In a small bowl, combine ketchup with 2 tsp vinegar (4 tsp for 4 servings), then brush onto tops of meatloaves. (Use the rest of the vinegar as you like.) • Bake on top rack for 15 minutes (you’ll add more to the sheet then). (For 4, bake on middle rack.)
• Meanwhile, place potatoes and whole garlic in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until very tender, 12-15 minutes. • Reserve ½ cup potato cooking liquid, then drain and return potatoes and garlic to pot. • Mash with sour cream and 1 TBSP butter (2 TBSP for 4 servings) until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Season generously with salt and pepper. Cover to keep warm.
• Once meatloaves have baked 15 minutes, remove sheet from oven. Carefully toss green beans on empty side with a drizzle of olive oil and a pinch of salt and pepper. (TIP: We recommend using tongs here.) (For 4 servings, leave meatloaves in oven and add green beans to a second sheet; roast on top rack.) • Return to top rack until meatloaves are cooked through and green beans are lightly browned, 10-12 minutes more.
• Sprinkle roasted green beans with almonds; toss to combine. • Divide meatloaves, green beans amandine, and garlic mashed potatoes between plates and serve.