Turkey Meatloaf with Roasted Potatoes and Green Beans
Course:
Dinner
Seasonal Event:
Thanksgiving
INGREDIENTS:
ROASTED POTATOES:
- 1-pound red bliss potatoes, cut in quarters
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 2 teaspoons dried oregano
- 1 teaspoon black pepper
- 1 teaspoon paprika
TURKEY MEATLOAF:
- 1-pound uncooked ground turkey
- 1/3 cup panko breadcrumbs
- 1 yellow onion, peeled, grated
- 1 clove garlic, peeled, grated
- 1 egg, lightly beaten
- 1/4 cup colby-jack cheese, diced
- 1/3 cup ketchup, divided
- Kosher salt and ground black pepper, as desired
GREEN BEANS:
- 1 package (12 ounces) fresh green beans
- 1 tablespoon vegetable oil
- Kosher salt and ground black pepper, as desired
DIRECTIONS:
- In a large bowl, toss the potatoes with olive oil, salt, oregano, pepper, and paprika.
- In a separate large bowl, combine turkey, breadcrumbs, onion, garlic, egg, cheese, and half the ketchup. Season with salt and pepper and mix to combine.
- Shape turkey mixture into 4 mini meatloaves and place on the sheet tray. Spread remaining ketchup on top of meatloaves.
- Select air roast, set temperature to 400°f, and set time to 32 minutes. Press start/pause to begin preheating.
- When unit has preheated, place sheet pan in oven on lower rack.
- In a large bowl, toss green beans in vegetable oil and season with salt and pepper.
- After 15 minutes, press start/pause to pause the unit. Remove sheet pan from oven and place green beans around the meatloaves. Add potatoes to air fry basket and put air fry basket in oven on top rack. Return sheet pan to oven on lower rack, and press start/pause to resume cooking for 15 more minutes.
- After 7-8 minutes, remove air fry basket and shake potatoes or toss them with silicone-tipped tongs. Reinsert air fry basket to resume cooking.
- Check meatloaves for doneness. Cooking is complete when internal temperature of meatloaves reaches 165°f. If necessary, return sheet pan to oven and cook for 2 more minutes.
- When cooking is complete, transfer food to plates and serve.