Turkey Meatloaf and Potatoes Dinner offers a lighter meat and potatoes option for a easy weeknight dinner. Just a little over 30 minutes and a few basic ingredients and you've got a weeknight dinner the whole family will love!
Warm water(optional- this is only necessary if your mixture feels to dry- start with a little if you need it)
Potatoes
2mediumsweet potatoespeeled and sliced thin
2teaspoonsolive oil
½teaspoonkosher salt
¼teaspoonground black pepper
¼teaspoongarlic powder
¼teaspoonpaprika
¼teaspoondried thyme
Instructions
Preheat the oven to 400 degrees and spray a 12 cup non-stick muffin time with cooking spray. Set aside.
In a large bowl, mix all meatloaf ingredients until combined. Be sure you don't over work the meat. If it feels dry add a little warm water. If it feels too wet add a little more bread crumbs.
Divide the meat between each muffin cup and press into the tin to evenly cover it (it should come up right around half way).
Place the potato slices in a large bowl. Drizzle with oil and sprinkle with salt, pepper, garlic powder, paprika and thyme. Toss until each slice is evenly coated.
Place about 4-5 slices onto the tops of the meatloaf in the muffin pan.
Cover and bake for 20 minutes.
Remove the pan from the oven and uncover.
Return the pan to the oven un covered for an additional 6-8 minutes and then turn the broiler onto high without moving the pan. Broil for 2-3 minutes to slightly brown the potatoes. Remove from the oven.
Let them cool for 5 minutes. Use a butter knife to cut around the outside where each meatloaf meets the sides of the muffin tin to keep it from sticking and around the bottom of the meatloaf muffins to carefully remove them from the tin (they do stick a bit so do this carefully).
Serve immediately.
Notes
One of our readers, Erin left a commented sharing that she made the grain-free by substituting the bread crumbs with the same amount of almond flour (1:1).