Meal Kit
Smothered Turkey Mini Meatloaf
with mashed cauliflower and gravy
Prep & Cook Time: 35-45 min.
Cook Within: 5 days
Difficulty Level: Easy
Spice Level: Mild
Contains: Milk
Chef
Jimmy Madla
Oh man, it's only March! That means we're (looks at fingers) eight months from Thanksgiving. But we want turkey (makes face, continues in a whiny voice) noooowwwww. Can there be no resolution to this craving? (Shakes head sadly.) Yes… (looks at recipe) ground turkey mixed with ricotta and meatloaf seasoning made into a perfect mini loaf. (Eyes light up.) And it's served with mashed cauliflower and a gravy! That's so like Thanksgiving… in form, not flavor. Close enough! (Clicks order.)
In Your Box (serves 2)
- 2 Green Onions
- 12 oz. Cauliflower Florets
- 1 Zucchini
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2 tsp. Chicken Demi-Glace Concentrate
- 1½ tsp. Cornstarch
- 12 oz. Ground Turkey
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2 oz. Ricotta
- 1 Tbsp. Meatloaf Seasoning
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2 oz. Sour Cream
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½ oz. Grated Parmesan
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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Calories560
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Carbohydrates20g
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Fat34g
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Protein41g
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Sodium1560mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 2 Mixing Bowls
- 1 Medium Pot
- 1 Medium Non-Stick Pan
Before You Cook
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 Prepare the Ingredients
Trim and thinly slice green onions.
Cut cauliflower florets into bite-sized pieces, if necessary.Trim zucchini ends, quarter lengthwise, and cut into 1/2" slices.Make a slurry by combining 1/2 cup water, demi-glace, and cornstarch in a mixing bowl. -
2 Bake the Meatloaves
Thoroughly combine ground turkey, ricotta, half the green onions (reserve remaining for garnish), meatloaf seasoning, 1/4 tsp. salt, and a pinch of pepper in another mixing bowl.
Place mixture on prepared baking sheet and form into two equally-sized, football-shaped loaves. Bake in hot oven until loaves reach a minimum internal temperature of 165 degrees, 26-29 minutes.While loaves bake, make cauliflower mash. -
3 Make the Cauliflower Mash
Bring a medium pot with 11/2 cup water, 1 tsp. olive oil, cauliflower florets, and 1/4 tsp. salt to a boil over medium-high heat.
Stir occasionally until water is evaporated and cauliflower begins to sizzle on bottom of pot, 14-16 minutes.Remove from burner. Add sour cream and half the Parmesan. Mash until creamy (some lumps will remain). Sprinkle with remaining Parmesan. -
4 Cook the Zucchini
After cauliflower has cooked 5 minutes, place a medium non-stick pan over medium-high heat and add 11/2 tsp. olive oil. Add zucchini and a pinch of salt and pepper to hot pan and stir occasionally until crisp-tender, 5-7 minutes.
Remove from burner and remove zucchini to a plate. Tent with foil to keep warm.Wipe pan clean and reserve. -
5 Make the Sauce
Return pan used to cook zucchini to medium-high heat.
Stir slurry to reincorporate cornstarch.Add slurry and any accumulated juices from baking sheet to pan and bring to a boil. Once boiling, remove from burner.Plate dish as pictured on front of card, topping loaves with sauce and garnishing with remaining green onions. Bon appétit!
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