A delightful twist on classic meatloaf, these turkey mini-meatloaves are paired with a medley of roasted vegetables for a wholesome and satisfying meal.
Preheat your oven to 375°F and arrange the racks to accommodate two dishes.
Ensure the oven is fully preheated before placing the dishes inside for even cooking.
In a large bowl, combine the milk and breadcrumbs, letting them soak.
Allowing the breadcrumbs to soak ensures a moist meatloaf texture.
Heat a skillet over medium heat, add a teaspoon of oil, and sauté the onion until softened.
Cooking the onion beforehand enhances its sweetness and flavor.
In the bowl with the soaked breadcrumbs, mix in the cooked onion, ground turkey, parmesan cheese, egg, salt, pepper, and nutmeg. Combine well.
Mix gently to avoid overworking the meat, which can make the meatloaf dense.
Shape the mixture into four equal portions and place them on a baking sheet.
Using a measuring cup can help create evenly sized portions.
Bake the meatloaves for 40 minutes, brushing with the glaze halfway through.
Brushing the glaze halfway through baking adds a caramelized layer of flavor.
On another baking sheet, toss the vegetables with olive oil, salt, and pepper. Roast alongside the meatloaves for 30 minutes, stirring halfway.
Cut vegetables into similar sizes for even roasting.
Serve the meatloaves with the roasted vegetables, garnished with parsley and chives.
Adding fresh herbs at the end enhances the dish's aroma and presentation.
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