Smothered Turkey Mini Meatloaf

with mashed cauliflower and gravy

$9.95 per serving

Prep & Cook Time: 35-45 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk

Calories Conscious
Carb Conscious
A note about serious food allergies

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
  • Info
    2 tsp. Chicken Demi-Glace
  • 1½ tsp. Cornstarch
  • 12 oz. Ground Turkey
  • Info
    2 oz. Ricotta
  • 1 Tbsp. Meatloaf Seasoning
  • Info
    2 oz. Sour Cream
  • Info
    ½ oz. Grated Parmesan
  • Nutrition (per serving)

  • Calories
    558
  • Carbohydrates
    22g
  • Fat
    35g
  • Protein
    41g
  • Sodium
    1428mg

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

  • Step 1 - Prepare the Ingredients
    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 ½" slices. Make a slurry by combining ½ cup water, demi-glace, and cornstarch in a mixing bowl.

  • Step 2 - Bake the Meatloaves
    2

    Bake the Meatloaves

    Thoroughly combine ground turkey, ricotta, half the green onions (reserve remaining for garnish), meatloaf seasoning, ¼ 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.

  • Step 3 - Make the Cauliflower Mash
    3

    Make the Cauliflower Mash

    Bring a medium pot with 1½ cup water, 1 tsp. olive oil, cauliflower florets, and ¼ 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.

  • Step 4 - Cook the Zucchini
    4

    Cook the Zucchini

    After cauliflower has cooked 5 minutes, place a medium non-stick pan over medium-high heat and add 1½ 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.

  • Step 5 - Make the Sauce
    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!