Mini Turkey Meat Loaves With Herbed Potatoes
Make weeknight dinners fun with these veggie-packed mini meat loaves. Cooking your potatoes on the stove top with a little steam gets dinner on the table more quickly. Steamed green beans make a nice veggie side dish.
HANDS-ON TIME: 20 minutes
TOTAL TIME: 30 minutes
MAKES: 4 servings
In small skillet, heat 1 tsp of the oil over medium heat; cook red pepper, garlic, half of the Italian seasoning and pinch each of the salt and pepper, stirring often, until red pepper is softened, about 4 minutes. Stir in spinach; cook until wilted and no liquid remains, about 2 minutes. Transfer to bowl; let cool slightly. Mix turkey and oats into pepper mixture; roll into 8 balls. Place 1 each in wells of nonstick muffin pan. Stir together strained tomatoes, vinegar and honey; spoon over meat loaves. Bake in 400°F (200°C) oven until instant-read thermometer inserted into several reads 165°F (74°C), about 12 minutes. Broil until sauce on top thickens, about 2 minutes. Meanwhile, in nonstick skillet, heat remaining oil over medium-high heat; cook potatoes and remaining Italian seasoning, salt and pepper, stirring, until potatoes are lightly browned, about 5 minutes. Add ½ cup water; reduce heat, cover and simmer until no liquid remains and potatoes are almost tender, about 5 minutes. Uncover and cook, stirring, until potatoes are tender, about 5 minutes. Serve with meat loaves. PER SERVING: about 404 cal, 26 g pro, 14 g total fat (3 g sat. fat), 44 g carb (5 g dietary fibre, 8 g sugar), 89 mg chol, 474 mg sodium, 1,219 mg potassium. % RDI: 7% calcium, 35% iron, 24% vit A, 130% vit C, 28% folate.