Cranberry Dijon Turkey Meatloaves

🥘 Ingredients

• Brussels sprouts
  8 oz
• Dijon mustard
  2 tsp
• Fry Seasoning
  1 tbsp
• black pepper
  1 tsp
• cooking oil (divided)
  2 tbsp
• cranberry jam
  1 unit
• dried cranberries
  2 oz
• ground turkey
  10 oz
• ketchup
  1 unit
• panko breadcrumbs
  ½ cup
• salt
  2 tbsp
• sliced almonds
  2 oz
• sweet potato
  1

🍳 Cookware

• baking sheet
• large bowl
• baking sheet
• aluminum foil
• small bowl
• small pan

1. 

   1

   Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry all produce. Trim and halve Brussels sprouts lengthwise (quarter any larger ones if necessary). Dice sweet potato into ½-inch pieces.

   Brussels sprouts: 8 oz, sweet potato: 1
2. 

   2

   Toss Brussels sprouts and sweet potato on a baking sheet with a drizzle of cooking oil , half the Fry Seasoning (you’ll use the rest in the next step), salt , and black pepper . Roast on top rack until golden brown and tender, 20-25 minutes.

   cooking oil: 2 tbsp (divided), Fry Seasoning: 1 tbsp, salt: 2 tbsp, black pepper: 1 tsp
3. 

   3

   Meanwhile, in a large bowl , stir together panko breadcrumbs and 2 TBSP water (4 TBSP for 4 servings). (TIP: Have milk on hand? Use it in place of water for an even more flavorful meatloaf.) Add ground turkey , half the Dijon mustard (you’ll use the rest in the next step), remaining Fry Seasoning, ¾ tsp salt (1½ tsp for 4), and pepper. Mix to thoroughly combine, then form into two 1-inch-tall loaves (four loaves for 4). TIP: Wet your hands or coat with oil first to prevent sticking. Coat a second baking sheet with a drizzle of oil. Add meatloaves to prepared sheet. Tent meatloaves with aluminum foil . Roast on middle rack until browned and cooked through, 15-20 minutes.

   panko breadcrumbs: ½ cup, ground turkey: 10 oz, Dijon mustard: 2 tsp
4. 

   4

   While meatloaves roast, in a small bowl , combine cranberry jam , half the ketchup (all for 4 servings), and remaining mustard. When meatloaves are done, remove sheet from oven; remove foil. Top loaves with cranberry glaze. Return to oven until glaze is tacky, 2-3 minutes more.

   cranberry jam: 1 unit, ketchup: 1 unit
5. 

   5

   Meanwhile, heat a small pan over medium-high heat. Add sliced almonds and cook, stirring often, until golden brown and toasted, 2-4 minutes. When veggies are done, add toasted almonds and dried cranberries to sheet with veggies. Season with salt and pepper; toss to coat.

   sliced almonds: 2 oz, dried cranberries: 2 oz
6. 

   6

   Divide meatloaves and roasted veggies between plates. Serve.