Turkey Meatloaves with Herb Butter
plus Creamy White Beans & Glazed Carrots
- Milk
- Wheat
Get ready to elevate garlic-herb turkey meatloaves with a finishing drizzle of rosemary-infused hot honey butter. How good is that butter? So good you’ll toss it with tender roasted carrots, too! Serve it all with velvety mashed white beans swirled with rich, tangy crème fraîche for a restaurant-style meal right in your own kitchen.
Ingredients
10 ounce
Ground Turkey
12 ounce
Carrot
1 unit
Cannellini Beans
2 tablespoon
Crème Fraîche
(Contains: Milk)
2 unit
Chicken Stock Concentrate
0.03 ounce
Rosemary
½ teaspoon
Dried Thyme
4 teaspoon
Honey
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
1 teaspoon
Chili Flakes
2 unit
Scallions
½ teaspoon
Garlic Powder
Not included in your delivery
3 teaspoon (tsp)
Salt
2 teaspoon (tsp)
Cooking Oil
2 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce. • Trim, peel, and cut carrots on a diagonal into 1⁄2-inch-thick pieces; toss on one side of a baking sheet with a drizzle of oil, salt, and pepper.
• In a large bowl, gently combine turkey, panko, half the garlic powder, half the thyme, half the stock concentrates, 1 TBSP water, 3⁄4 tsp salt, and pepper (use all the garlic powder, all the thyme, 2 TBSP water, and 11⁄2 tsp salt for 4 servings). Form into two 1-inch-tall loaves (four loaves for 4). • Place meatloaves on opposite side of baking sheet from carrots; roast on top rack until meatloaves are cooked through and carrots are browned and tender, 20-25 minutes. TIP: If carrots are done first, remove from sheet and continue roasting meatloaves. (For 4, use two baking sheets; roast on top and middle racks, swapping positions halfway through.)
• Meanwhile, trim and thinly slice scallions, separating whites from greens. Drain and rinse beans. Strip half the rosemary leaves from stems; finely chop leaves until you have 1⁄8 tsp (1⁄4 tsp for 4 servings) (save remaining rosemary for another use).
• Heat a drizzle of oil in a small pot over medium-high heat. Add scallion whites; cook, stirring constantly, until fragrant and tender, 30-60 seconds. • Stir in beans, remaining stock concentrate, 1⁄4 cup water (1⁄2 cup for 4 servings), a pinch of salt, and pepper. Bring to a boil, then reduce to a low simmer. Cook, mashing beans with a potato masher or fork, until mostly smooth and slightly thickened, 3-5 minutes. • Remove from heat and stir in crème fraîche. Taste and season with salt and pepper. Keep covered until ready to serve.
• In a small microwave-safe bowl, combine chopped rosemary, honey, 2 TBSP butter, 1⁄4 tsp salt, and as many chili flakes as you like (4 TBSP butter and 1⁄2 tsp salt for 4 servings). • Cover tightly with plastic wrap and microwave 30 seconds.
• When carrots are done, toss with half the chili-herb butter. • Divide creamy beans and carrots between plates, spreading beans out with the back of a spoon. Top beans with meatloaves. • Spoon remaining chili-herb butter over meatloaves and sprinkle everything with scallion greens. Serve.
Ground Turkey is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many enjoyed the honey-herb butter glaze, especially on carrots. Some found the meatloaf bland; consider adding extra herbs or spices.
- Ease of prep: Generally easy to make, though a few found timing tricky. Watch carrots closely while broiling to avoid burning.
- Suggestions: For juicier meatloaves, try adding shredded onion or reducing cook time. Consider blending beans for smoother texture.
- Portions: Some wanted more carrots; others found the overall portion size satisfying.
- Texture: Turkey meatloaves were dense for some; reduce panko or add moisture. Mashed beans received mixed reviews.
Reviews from our home cooks
The amount of salt used in meatloaf was too much. I used 1/2 to 5/8 tsp salt and it was plenty salty. Also the recipe could have stated to watch the carrots closely while they were broiling; I burned mine. The sauce for the carrots was soooooo delicious. And, that was one tasty meatloaf. I added melted swiss cheese on top. Very delicious.
The smashed beans and carrots were absolutely delicious! The meatloaf was very dense and, in my opinion, would have greatly benefited with some shredded onion mixed with the breadcrumbs to soften them before the other ingredients are mixed in. I believe this would have made the meatloaves much juicier in texture. The flavor was good but turned out super spongy.
I love the mashed beans instead of potatoes, more protein and tasty too! Loved the turkey meatloaf with carrots. I added extra carrots to this dish.
This was the best meal in a long time from hello. No rice and no potato and it was great. I did chop up too much rosemary and dropped some in the beans and carrots. So good. I would probably increase the sauce by half.
If it weren't for the honey herb butter this would have been dry. Usually with ground Turks the patty or meatloaf is pretty moist... this one was solid but still tasty with all the additions, less panko.
Flavors used in the meatloaves were very good; the beans used as a "mashed potato" was new and worked well as a compliment to the dish.
Overall pretty good but the white beans didn't go over so well. I liked them so I got them all. Was easy to split between 3 people. Meatloaves were actually quite tasty!
Another great spin on a classic dish. The save was especially good tossed on the carrots. This loaf felt lighter then the others but still filling
The beans were a surprise because I originally thought I was getting potatoes but the beans with the meatloaf was an interesting and delicious combination!
I thought having beans this way was really good and the sauce was so good over the carrots and meat
