Turkey Mini-Meatloaves with Couscous and Cranberries
- Total Time
Serve these with a vinegary salad of chopped cucumbers, tomatoes, and lettuce on the side.
cooking spray1 spray(s)
uncooked 99% fat-free ground turkey breast1 pound(s)
uncooked whole wheat couscous¼ cup(s), quick-cooking
uncooked red onion(s)¼ cup(s), chopped
uncooked celery¼ cup(s), chopped
shredded carrot(s)¼ cup(s)
dried sage1 tsp
dried thyme1 tsp
table salt½ tsp
freshly grated nutmeg¼ tsp
canned cranberry sauce¼ cup(s), whole-berry variety
balsamic vinegar1 Tbsp
- Heat the oven to 375°F.
- Lightly coat the inside of a 9 x 13-inch baking pan with nonstick spray. Mix the ground turkey, couscous, onion, celery, carrots, egg, sage, thyme, salt, and nutmeg in a large bowl. Form the mixture into four, small, mini-meatloaves, about 1 1/2 inches thick at the thickest point. Set in the prepared baking dish.
- Mix the cranberry sauce and vinegar in a small bowl with a fork, using the tines to smash the berries into a thick paste. Smear a slightly rounded tablespoon over each meatloaf.
- Bake for 25 minutes, or until cooked through, until an instant-read meat thermometer inserted into the thickest part of one loaf registers 165°F. Cool for 5 minutes before serving.
- Serving size: 1 mini-meatloaf