Cherry Glazed Turkey Meatloaf
with roasted Brussels sprouts and slivered almonds
Prep & Cook Time: 60+ min.
Cook Within: 5 days
Difficulty Level: Easy
Spice Level: Not Spicy
Contains: Milk, Wheat, Tree Nuts
Chef
Nigel Palmer
In Your Box (serves 2)
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¼ cup Panko Breadcrumbs
- 2 tsp. Chicken Base
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2 oz. Ricotta
- 1 tsp. Onion Salt
- 1 Shallot
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½ oz. Sliced Almonds
- 12 oz. Brussels Sprouts
- 0.7 oz. Sour Cherry Jam
- 12 oz. Ground Turkey
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories608
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Carbohydrates35g
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Fat32g
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Protein44g
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Sodium1651mg
Recipe Steps
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 start meatloaf
bowl turkey, ricotta, panko, onion salt, 2 tsp oil mix thoroughly
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2 bake meatloaf
wet or oil hands and form into two logs, place on prepped BS bake 425 oven, until temp 18-22 minutes
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3 prep
thinly slice shallot trim and thinly slice Brussels toast almonds in large NS pan, 1 tsp oil med heat, 2-4 minutes
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4 cook veg
same pan, 1 Tbsp oil, med-high heat add brussels and shallots, cook until browned and tender 6-8 ½ tsp salt, pinch pepper, add almonds remove from heat remove to plate
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5 make glaze
same pan, medium high heat cherry jam, demi, ¼ cup water, cook until a syrup, 1-2 minutes
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