Sheet pan mini turkey meatloaves with potatoes
Tender little turkey meatloaves with a sticky ketchup glaze, roasted on one pan with crispy potatoes and green beans.
- 55 min total
- 20 min hands-on
- Follow-a-recipe easy
- Serves 4
- About $3.33 a serving
- 480 calories
- Good the next day
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 4 servings.
- 1½ lb baby potatoes, halved
- ½ cup panko breadcrumbs
- 3 tbsp milk
- 1 lb ground turkey
- 1 large egg
- ½ yellow onion, grated
- 1 tbsp Worcestershire sauce
- ½ cup ketchup, divided
- 12 oz green beans, trimmed
From your pantry
- 2 tbsp olive oil, divided
- 1¼ tsp salt, divided
- ½ tsp black pepper
- ½ tsp garlic powder
- 1 tbsp brown sugar
Each serving has about 480 calories, 29 g protein, 54 g carbs and 18 g fat, and costs about $3.33 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No baby potatoes? Red potatoes or Yukon Gold potatoes work.
- No milk? Half-and-half works.
- No ground turkey? Ground chicken works.
- No yellow onions? White onions or red onions work.
- No green beans? Frozen green beans work.
Steps
Tap an underlined word for a quick explanation.
the oven to 425°F. the potatoes on a with 1 tablespoon of the oil, ½ teaspoon of the salt and the pepper, turn them cut side down, and 15 minutes.
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Sheet pan. A sheet pan is a flat metal baking tray with a low rim all the way around. The rim catches juices, and the wide surface lets food spread out and brown.
How you’ll know: Everything fits in one layer with a little space between the pieces.
Roast. Roasting means cooking in a hot oven, around 400°F to 450°F, usually spread out on a sheet pan. The dry heat browns the outside and brings out sweetness, especially in vegetables.
How you’ll know: The edges are browned and a little crisp, and a fork slides easily into the thickest piece.
Timer: 15 min
Meanwhile, the panko and milk together in a large bowl and let it soak 5 minutes.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Timer: 5 min
Dolly’s tip: Soaked crumbs are the trick to meatloaf that stays soft and juicy instead of dense.Add the turkey, egg, onion, garlic powder, Worcestershire, 2 tablespoons of the ketchup and ½ teaspoon of the salt. Mix gently with your hands until just combined.
Grate. Grating means rubbing food across the holes of a grater to make fine shreds or flakes. It spreads cheese, garlic or ginger evenly through a dish so it melts right in.
How you’ll know: Even shreds fall off the back of the grater, and you stop while the piece is still big enough to hold.
Dolly’s tip: Stop as soon as it comes together. Overmixed meatloaf turns tough.Shape it into 4 small loaves, about 5 by 3 inches, and wash your hands.
Food safety: Wash your hands, the board and the knife with hot soapy water after touching raw meat, and don’t rinse raw chicken in the sink.
the remaining ketchup with the brown sugar for the . the green beans with the remaining oil and ¼ teaspoon salt.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Glaze. A glaze is a thin, glossy coating, often sweet, brushed or spooned over food near the end. It adds shine and flavor, and because it has sugar, it can burn quickly.
How you’ll know: The food looks shiny and evenly coated, sticky at the edges but not blackened.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Push the potatoes to the edges, set the loaves in the middle, brush them with the , and scatter the green beans around.
Glaze. A glaze is a thin, glossy coating, often sweet, brushed or spooned over food near the end. It adds shine and flavor, and because it has sugar, it can burn quickly.
How you’ll know: The food looks shiny and evenly coated, sticky at the edges but not blackened.
20 to 25 minutes, until the is sticky and the middle of a loaf reads 165°F.
Roast. Roasting means cooking in a hot oven, around 400°F to 450°F, usually spread out on a sheet pan. The dry heat browns the outside and brings out sweetness, especially in vegetables.
How you’ll know: The edges are browned and a little crisp, and a fork slides easily into the thickest piece.
Glaze. A glaze is a thin, glossy coating, often sweet, brushed or spooned over food near the end. It adds shine and flavor, and because it has sugar, it can burn quickly.
How you’ll know: The food looks shiny and evenly coated, sticky at the edges but not blackened.
Timer: 22 min
Food safety: Ground turkey and ground chicken are done at 165°F, with no pink left anywhere in the pan.
Let the meatloaves 5 minutes before serving with the potatoes and beans.
Rest. Resting means letting cooked meat sit for a few minutes before you cut it. It keeps cooking gently, and more of the juice stays in the meat instead of running onto the board.
How you’ll know: Loosely covered with foil, it stays hot, and very little juice runs out when you slice it.
Timer: 5 min
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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