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Individual Turkey Meatloaves with Maple-Roasted Brussels Sprouts Recipe

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Turkey Meatloaf with Brussels Sprouts
Jessica Harlan

Your entire dinner cooks at once - and on the same pan! - in this easy recipe for meatloaf and Brussels sprouts. Using a single pan cuts down on the amount of dishes you'll have to do, and it keeps your oven from getting overcrowded. Pair the meatloaves and Brussels sprouts with a salad or a side dish of couscous or a grain pilaf, and you've got a filling and comforting weeknight dinner. A drizzle of maple syrup in both the meatloaf and the Brussels sprouts gives a hint of sweetness.

Special Cooking Equipment Needed:

Chef's knife, cutting board, grater, baking sheet, parchment paper, mixing bowls, mixing spoons, pastry brush, instant-read thermometer

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Yield: 4 servings (2 meatloaves)

Ingredients:

  • 1 egg, lightly beaten
  • 1 1/2 pounds turkey
  • 1 small yellow onion, minced
  • 1 1/4 cups peeled, grated sweet potato
  • 1/2 cup panko breadcrumbs (preferably whole wheat)
  • 1/2 cup ketchup, divided
  • 1 tablespoon plus 2 teaspoons maple syrup
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon salt, divided
  • 1/4 teaspoon black pepper
  • 1 pound Brussels sprouts
  • 2 teaspoons extra virgin olive oil

Preparation:

  1. Preheat the oven to 400˚F. Line a baking sheet with parchment paper. In a large mixing bowl, lightly beat the egg. Add the turkey, onion, sweet potato and panko breadcrumbs. Stir to combine evenly. Add 1/4 cup ketchup, 1 tablespoon maple syrup, the Worcestershire sauce, 1/2 teaspoon salt, and 1/8 teaspoon black pepper. Stir with a spoon or mix with your clean hands to combine evenly. Form into 8 equal sized round “loaves” and arrange along the outside of the sheet pan. Brush each loaf with the remaining 1/4 cup ketchup.

  2. Prepare the Brussels sprouts by trimming the ends and cutting each in half. Place the sprouts in a mixing bowl and drizzle with the remaining 2 teaspoons maple syrup and the olive oil. Sprinkle with the remaining 1/2 teaspoon salt and the remaining 1/8 teaspoon black pepper. Stir to coat the sprouts evenly with the syrup and oil. Spoon the sprouts onto the baking sheet in between and around the meatloaves.

  3. Bake for 45 minutes or until the Brussels sprouts are browned and tender and the internal temperature of the meatloaf is 165˚F when checked with a meat thermometer.

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