I admit, I make these the meat loaves by themselves often, freezing what I don't use right away for a quick lunch or dinner or hungry grandsons to heat up.
1 pound lean ground turkey (I really like Jennie-O brand) OR ground beef OR a Combination
1/3 cup quick cook oats, breadcrumbs, or Panko bread crumbs
6 Tbsp unsalted or regular ketchup
¼ cup finely chopped onion
1 tsp dried marjoram
1 tsp kosher salt, divided
2 tsp Flying Olive Neapolitan Herb Balsamic Vinegar
12 oz green beans, ends trimmed
10 oz small carrots or about 2 medium carrots cut into carrot sticks
2 Tbsp Flying Olive Garlic, Herbs de Provence, Tuscan Herb, Gremolata, a Combination, or a Single Varietal of Choice
½ tsp garlic powder
¼ tsp freshly ground black pepper
Preheat the oven to 450 degrees F.
Cover a large rimmed baking sheet with aluminum foil. Coat the baking sheet with cooking spray. Combine the turkey burger, oats or bread crumbs, 2 Tbsp of ketchup, onion, marjoram, and ½ tsp salt in a large bowl. Combine well (I admit, I use my clean hands for this). Divide the mixture into 4 loaves, making them about 4 inches long and 2 ½ inches wide, mini football-shaped. Place, evenly space on the pan.
In a small bowl, combine the Flying Olive Neapolitan Herb Balsamic Vinegar and the remaining 3 Tbsp of ketchup. Stir together well and brush about 1 Tbsp of the ketchup mixture over each loaf.
In a large bowl, combine the green beans, carrots, Flying Olive Extra Virgin Olive Oil(s) of Choice, garlic powder, pepper, and remaining ½ tsp salt. Toss the veggies well (Again, those clean hands work well). Scatter the veggies around the mini meatloaves. Bake at 450 F for 12 minutes. Turn the veggies over. Continue to bake until the loaves are no longer pink, about 12-15 minutes more.
Inspired by a recipe in Cooking Light Magazine, October 2018.
Submitted by Barb L