Turkey and sage is one of those combinations that just…works. Kind of like chocolate and peanut butter. Pork and sauerkraut. Cookies and milk. Lamb and tuna fish. (Name that movie!) Ok so obviously not that last one but you get my point, right?
Or maybe it’s just me.
I got the idea for these little meatloaf bites from this recipe in the Winter 2014 Menu Magazine from Wegmans. I’m a total sucker for the Menu Magazine – if you live anywhere close to a Wegmans you need to check it out! Not only does it show all the delicious new products that are on sale but they give you meal recipes for those who want to cook (they even tell you where in the store to find all the ingredients! seriously!), prepared entrees for those who don’t want to cook, and a mix for those who only want to cook a little. It’s freaking brilliant. But where were we? Oh right. Meatloaf.
I actually made this as meatloaf the first time I tried it and while it was tasted great and we had leftovers for days the downside was…we had leftovers for days. I used three pounds of ground turkey and it was ridiculous. The nice thing was that I was forced to come up with some new ideas for how to eat meatloaf and I think I did pretty good, but I don’t see the need to make another three pound meatloaf for two people anytime in the near future.
What I like best about these little meatloaf bites (not gonna lie – i thought these were going to turn out to be bigger but the turkey cooked down a lot more than I was expecting, which is why we have “bites” and not something else) is that you can grab two of them on your way out the door in the morning or eat one as a post-workout snack in the afternoon or maybe even sneak one in the evening if you’re really hungry. Versatility is a huge win in my book, and these are certainly versatile!
I ended up eating some of my cute little meatloaf bites with a side of roasted brussels sprouts and prosciutto for dinner.
Turkey Sage Meatloaf Bites (lightly adapted from this recipe)
prep time: 10 minutes
cook time: 25 minutes
1.5 pounds ground turkey
1 small onion, diced fine
4 stalks celery, diced fine
10 sprigs fresh sage (give or take), chopped fine
1/4 cup almond flour
2 tsp garlic powder
salt and pepper to taste
Preheat oven to 375. If you prefer, pulse the onion and celery in a food processor until combined – this will make for a more moist meatloaf and you won’t have the larger chunks of onion and celery. Over medium heat cook the onion-celery mixture for about 5 minutes and set aside. In a bowl combine all ingredients and mix well. Once combined, use an ice cream scoop or a large spoon to fill muffin tins about 3/4 full with mixture. (The meatloaf will cook down so feel free to fill the tins all the way if you’d like larger “bites”). Bake at 375 for approximately 25 minutes or until juices run clear.
Aren’t they the cutest??
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