Turkey Meatloaves with Herb Butter
plus Creamy White Beans & Roasted Broccoli
Get ready to elevate garlic-herb turkey meatloaves with a finishing drizzle of rosemary-infused hot honey butter. How good is that butter? So good you’ll toss it with tender roasted carrots, too! Serve it all with velvety mashed white beans swirled with rich, tangy crème fraîche for a restaurant-style meal right in your own kitchen.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
12 ounce
Broccoli
10 ounce
Ground Turkey
¼ cup
Panko Breadcrumbs
(Contains Wheat)
1 teaspoon
Garlic Powder
1 teaspoon
Dried Thyme
2 unit
Chicken Stock Concentrate
2 unit
Scallions
¼ ounce
Rosemary
1 unit
Cannellini Beans
2 tablespoon
Crème Fraîche
(Contains Milk)
4 teaspoon
Honey
1 teaspoon
Chili Flakes
12 ounce
Carrots
Not included in your delivery
Salt
Pepper
2 teaspoon
Cooking Oil
2 tablespoon
Butter
(Contains Milk)
Nutrition Values
Utensils
Instructions
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce. • Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces; toss on one side of a baking sheet with a drizzle of oil, salt, and pepper.
Cut broccoli into bite-size pieces or trim green beans if necessary. In a medium bowl, toss as instructed. (Save carrots for another use.)
• In a large bowl, gently combine turkey, panko, half the garlic powder, half the thyme, half the stock concentrates, 1 TBSP water, ¾ tsp salt, and pepper. (For 4 servings, use all the garlic powder, all the thyme, 2 TBSP water, and 1½ tsp salt). Form into two 1-inch-tall loaves (four loaves for 4). • Place meatloaves on empty side of baking sheet; roast on top rack until meatloaves are cooked through and carrots are browned and tender, 20-25 minutes. (For 4, use two baking sheets; roast on top and middle racks, swapping positions halfway through.)
Place meatloaves on one side of a baking sheet; roast on top rack for 10 minutes. Carefully add broccoli or green beans to empty side of sheet. Return to top rack and roast until meatloaves are cooked through and veggies are tender, 12-15 minutes more for broccoli or 10-12 minutes more for green beans. TIP: If veggies are done first, remove from sheet and continue roasting meatloaves.
• Meanwhile, trim and thinly slice scallions, separating whites from greens. Strip half the rosemary leaves from stems; finely chop leaves until you have ⅛ tsp (¼ tsp for 4 servings). Drain and rinse beans.
• Heat a drizzle of oil in a small pot over medium-high heat. Add scallion whites; cook, stirring constantly, until fragrant and tender, 30-60 seconds. • Stir in beans, remaining stock concentrate, ¼ cup water (½ cup for 4 servings), a pinch of salt, and pepper. Bring to a boil, then reduce to a low simmer. Cook, mashing beans with a potato masher or fork, until mostly smooth and slightly thickened, 3-5 minutes. • Remove from heat and stir in crème fraîche. Taste and season with salt and pepper. Cover and set aside until ready to serve.
• In a small microwave-safe bowl, combine rosemary, honey, 2 TBSP butter, ¼ tsp salt (4 TBSP butter and ½ tsp salt for 4 servings), and as many chili flakes as you like (you can always add more!). Cover tightly with plastic wrap and microwave 30 seconds.
• When carrots are done, toss with half the hot honey butter. • Divide beans between plates, spreading with the back of a spoon to cover half of each plate. Place turkey loaves over beans and carrots on the side. Spoon remaining hot honey butter over loaves, sprinkle with scallion greens, and serve.
Ground Turkey is fully cooked when internal temperature reaches 165°.
