Moroccan Turkey Mini Loaves
These “babies” have been one of my daughter’s favorite dinners ever since she was small. There was just something about being a “mini” that made her feel they were just for her!
Yields: 4 mini meatloaves (about 8 ounces each- can make even smaller if you like!)
Yields: 4 mini meatloaves (about 8 ounces each- can make even smaller if you like!)
Ingredients
- Olive oil spray
- 2 pounds package ground turkey look for a mixture of white and dark
- 2 teaspoons olive oil
- 1 large onion chopped
- 1 red bell pepper chopped
- 1 orange bell pepper or 2 red, chopped
- 2 teaspoons dried parsley or 2 tablespoons freshly chopped
- 1 teaspoon cinnamon
- 1 tablespoon cumin
- 1 teaspoon coriander
- 1/8 teaspoon ginger optional
- 1/2 teaspoon salt
- 1 egg lightly beaten
- 1/4 cup ground oats
Instructions
- Lightly coat (2) 9 x 13-inch baking dishes with olive oil spray. Preheat oven to 350 degrees F.
- In a medium pan, heat olive oil over medium-high setting until hot. Sauté chopped onions and peppers for about 8 minutes or until softened and just beginning to brown. Set aside.
- In a large bowl, mix together all ingredients, including sautéed onions and peppers. Form into 4 equal-sized loaves. Bake loaves for about 35 minutes or until temperature reaches 165 degrees F. Let rest for 5 minutes. Slice and serve.
Notes
Make Ahead and Storage Tips: meatloaf mixture may be prepared 1 day ahead. Shape, cover and refrigerate until baking time. Cooked meatloaf may be stored, covered in the refrigerator for up to 3 days. Reheat, covered, at 325 degrees F for about 15 minutes or until heated through. May also be frozen for up to 4 months.
Not into Moroccan spices? Try swapping the cumin, coriander, cinnamon and ginger with 2 tablespoons Italian seasoning. You can also top with some marinara sauce and cheese if you like!
Meatball Variation: shape turkey mixture into meatballs and bake at 350 degrees F for about 20 minutes or until temperature reaches 165 degrees F. Add meatballs to a pot with (2) 24 ounce bottles of marinara sauce, Cover; heat over medium –low setting for about 15 minutes or until hot and bubbly. Serve over cooked spaghetti squash, rice or whole-grain pasta
