Cozy Turkey Meatloaves & Shallot Gravy
with Potato Wedges & Roasted Broccoli
This homestyle turkey meatloaf and gravy is guaranteed to bring comfort food vibes to your table. Garlic, shallot, and parsley pump up the flavor in the meatloaves and gravy, and a quick brush of ketchup makes for a classic savory-sweet glaze. Roasted potato wedges and broccoli round out this blue plate special that’s sure to be gobbled up!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
12 ounce
Potatoes
1 unit
Shallot
2 clove
Garlic
¼ ounce
Parsley
1 unit
Broccoli
10 ounce
Ground Turkey
¼ ounce
Panko Breadcrumbs
(Contains Wheat)
2 unit
Chicken Stock Concentrate
1 tablespoon
Flour
(Contains Wheat)
1 unit
Ketchup
Not included in your delivery
Salt
Pepper
Cooking Oil
Butter
(Contains Milk)
Nutrition Values
Utensils
Instructions
• Adjust racks to middle and top positions (middle, top, and bottom positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Cut potatoes into 1⁄2-inch-thick wedges. Halve, peel, and mince shallot. Peel and mince or grate garlic. Finely chop parsley. Cut broccoli into bite-size pieces if necessary.
• Toss potatoes on a baking sheet with a drizzle of oil, salt, and pepper. Roast on middle rack until browned and tender, 20-25 minutes.
• Meanwhile, in a large bowl, gently combine turkey*, panko, half the shallot, half the garlic, half the parsley, half the stock concentrates, 1⁄4 tsp salt (1⁄2 tsp for 4 servings), and pepper. • Form into two 1-inch-tall loaves (four loaves for 4). Place on one side of second baking sheet and brush tops with ketchup. (For 4, arrange meatloaves across entire baking sheet.) • Toss broccoli on empty side of sheet with a drizzle of oil, salt, and pepper. (For 4, toss broccoli on a third baking sheet.) • Roast on top rack until meatloaves are cooked through and broccoli is browned and tender, 15-20 minutes. (For 4, roast meatloaves on top rack and broccoli on bottom rack, swapping positions halfway through.)
• Meanwhile, melt 2 TBSP butter (4 TBSP for 4 servings) in a large pan over medium- high heat. Add remaining shallot and remaining garlic. Cook, stirring frequently, until shallot is softened and garlic is fragrant, 1-2 minutes. TIP: For perfect timing, start gravy when meatloaves and veggies have 5 minutes left! • Sprinkle flour over shallot mixture; stir to combine. Slowly whisk in remaining stock concentrate and 1⁄2 cup water (1 cup for 4). Bring to a simmer and cook until thickened, 2-3 minutes. • Remove gravy from heat. Stir in remaining parsley; season with salt and pepper. TIP: If gravy seems too thick, stir in more water a splash at a time.
• Once cool enough to handle, slice meatloaves crosswise.
• Divide meatloaves, potato wedges, and broccoli between plates. Spoon gravy over meatloaves and serve.
Ground Poultry is fully cooked when internal temperature reaches 165°.
