Not many meatloaves have so many qualifiers, but it just wouldn't be right if we left the title at “meatloaf.” For example, the “Italian” part comes through in so many ways: the multiple cheeses, the marinara sauce that the meatballs were born to sop up, the veggies tossed in garlic. The turkey and the meatloaf are self-explanatory and the mini… well… these little bites of loaf taste exactly as the Platonic meatloaf should. Wait, Plato's from Greece… we're going to have to add a few more words to this title, folks.
Tearprovolone slices into small pieces and press together into four stacks.
Trim ends off green beans.
Stem, seed, and slice red bell pepper into thin strips.
Make and Form the Meatloaves
Thoroughly combine ground turkey, ricotta, meatloaf seasoning, and a pinch of salt in a mixing bowl.
Divide into four equal-sized balls. Press your thumb into center of each ball and place a provolone cheese ball into the well.
Close meat around cheese and re-form into a ball. Form a tight seal so cheese stays inside meatball.
Bake the Meatloaves
Place meatballs in prepared muffin tin and press meat into tin to form muffin shape. Press around the edges of each cup to seal thoroughly.
Place muffin tin on prepared baking sheet to catch any drips. Bake until golden brown and turkey reaches a minimum internal temperature of 165 degrees, 15-18 minutes.
While meatloaves bake, cook vegetables.
Cook the Vegetables
Place a medium non-stick pan over medium-high heat. Add 1 tsp. olive oil, green beans, red bell pepper, and a pinch of salt and pepper to hot pan. Stir occasionally, 4-6 minutes.
Add half the garlic (reserve remaining for sauce) and stir occasionally until vegetables are crisp tender, 3-4 minutes.
Add red pepper flakes (to taste) and remove to a plate.
Reserve pan; no need to wipe clean.
Finish the Dish
Return pan used to cook vegetables to medium-high heat.
Add ½ tsp. olive oil and remaining garlic to hot pan. Cook until aromatic, 30-60 seconds.
Add marinara and stir occasionally until warmed through, 1-2 minutes.
Plate dish as pictured on front of card, garnishing with Parmesan. Bon appétit!