Turkey Meatloaves with Sautéed Red Cabbage
plus Butternut Squash & Sweet Potato Mash
- Wheat
- Milk
Classic meatloaves get a tangy-sweet upgrade with a ketchup-mustard glaze. They’re served alongside buttery mashed butternut squash and sweet potato, plus tender red cabbage sautéed with onion. It’s a cozy, colorful plate that brings all the comforting autumn vibes.
Ingredients
1 unit
Red Onion
10 ounce
Ground Turkey
1 unit
Sweet Potato
8 ounce
Butternut Squash
1 clove
Garlic
½ tablespoon
Italian Seasoning
1 unit
Ketchup
4 ounce
Shredded Red Cabbage
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
2 teaspoon
Dijon Mustard
Not included in your delivery
2 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
3 teaspoon (tsp)
Salt
½ teaspoon (tsp)
Sugar
Nutrition Values
Cooking Steps
Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry produce.
Peel and cut sweet potato into ½-inch pieces. Halve, peel, and thinly slice onion. Peel and mince or grate garlic.
Place sweet potato and butternut squash in a medium pot with enough salted water to cover by 2 inches. Bring to a boil, then reduce to a low simmer. Cook until tender, 15-20 minutes.
Reserve ¼ cup cooking liquid (½ cup for 4 servings), then drain and return to pot.
Mash sweet potato and squash with 1 TBSP butter (2 TBSP for 4) and reserved cooking liquid until smooth; season with salt and pepper.
Keep covered off heat until ready to serve.
While sweet potato and squash cook, in a small bowl, combine ketchup, mustard, and ½ tsp sugar (1 tsp for 4 servings).
In a medium bowl, soak panko with ¼ cup water (½ cup for 4) until softened. Add beef*, half the Italian Seasoning (all for 4), salt (we used ¾ tsp; 1½ tsp for 4), and pepper.
Gently combine mixture, then form into two 1-inch-tall loaves (four loaves for 4); transfer to a baking sheet.
Evenly top meatloaves with half the ketchup mixture. Bake on middle rack for 10 minutes.
After meatloaves have cooked 10 minutes, remove sheet from oven. Carefully spoon remaining ketchup mixture over meatloaves. Return to middle rack and bake until cooked through, 5-10 minutes more.
Meanwhile, in a medium, preferably nonstick, pan, heat 2 tsp oil (4 tsp for 4 servings) over medium-high heat. Add cabbage, onion, salt, and pepper; cook, stirring occasionally, until lightly browned and softened, 5-6 minutes.
Add garlic; cook, stirring, until fragrant, 30-60 seconds. Stir in ¼ cup water (½ cup for 4); cook until water has evaporated, 1-2 minutes.
Divide meatloaves, butternut squash and sweet potato mash, and sautéed cabbage between plates. Serve.
