Lunch: Mini Meatloaves with Veggies

Making traditional meatloaf into individual loaves cuts the cooking time and makes presentation a breeze.

Ingredients

1 lb. fingerling potatoes
1 pt. cherry tomatoes
4 sprig rosemary
2 tbsp. olive oil
1/2 tsp. salt
1 lb. ground turkey
1 c. bread crumbs
1/4 c. milk
1/2 medium onion
1 tbsp. Worcestershire sauce
1 egg
1/2 tsp. salt
2 tbsp. oil
1/2 c. ketchup
1 tbsp. balsamic vinegar
1/2 c. water

Instructions

Preheat oven to 450 degrees F.
Toss fingerling potatoes, cherry tomatoes, rosemary sprigs, 2 tablespoons olive oil, and 1/2 teaspoon salt on sheet pan. Roast 25 minutes.
Meanwhile, combine ground turkey, bread crumbs, 1/4 cup milk, grated onion, Worcestershire sauce, egg, and 1/2 teaspoon salt in bowl; shape into 4 loaves.
Brown loaves in 2 tablespoons oil in large skillet on medium-high 4 minutes; turn 1 time.
Mix ketchup and balsamic vinegar; brush each loaf with 1 tablespoon mixture.
Add water to skillet; cover and cook, on medium-low, 10 minutes (to 165 degrees F).
Serve meatloaves and vegetables with remaining ketchup mixture.

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