Ingredients
Method
- Preheat oven to 450 degrees F. Spray a large rimmed sheet pan with cooking spray and set aside.
- Place the oats into a small food processor and pulse 5-6 times.
- In a large bowl, combine lean ground turkey, pulsed oats, 1/4 cup ketchup, diced onion, egg, marjoram and 1 teaspoon salt. Mix until well combined.
- Divide into 6 even portions and then form each into a small football shaped loaf. Place each mini meatloaf onto the prepared sheet pan, leaving room between.
- In a small bowl, combine Worcestershire sauce, brown sugar and remaining ketchup to create a glaze. Brush generously over loaves, using all of it.
- Put the loaves into the preheated oven on the middle rack and cook for 15 minutes at 450 degrees F.
- While the mini turkey meatloaves are cooking, in a large bowl, combine green beans, carrots, olive oil, minced garlic, remaining kosher salt and ground black pepper. Toss until the vegetables are well coated.
- Once the loaves have cooked for 15 minutes, remove the sheet pan from the oven. Carefully (the pan is hot!) spread the seasoned vegetables evenly around the loaves on the sheet pan.
- Return the pan to the oven and bake for an additional 15 minutes until vegetables are crisp tender and the loaves are cooked through, registering at least 165 degrees F on an instant read thermometer.
- Serve immediately, slicing mini meatloaves and dividing the vegetables between servings. Enjoy!