Cranberry Dijon Turkey Meatloaves Plus A Brussels Sprout Sweet Potato Toasted Almond Jumble Food

BRUSSELS SPROUTS SALAD WITH CRANBERRIES & DIJON DRESSING

Steps:

• Whisk the Dijon mustard, balsamic vinegar, honey, 1/2 teaspoon salt and a few grinds of black pepper in a medium bowl. Whisking constantly, slowly drizzle in the olive oil until emulsified. Set aside.
• Toast the hazelnuts in a medium skillet over medium-high heat, tossing a few times, until golden brown spots start to form, 3 to 4 minutes. Immediately transfer to a cutting board to stop the cooking and roughly chop them.
• Use the shredder attachment on a food processor or a mandoline to shave the Brussels sprouts. Put the sprouts in a large bowl and add the hazelnuts, cranberries, 2 teaspoons salt and a bunch of grinds of black pepper. Drizzle the dressing over top (it will feel like a lot of dressing, but trust me, it needs it!) and toss until well combined.

CRANBERRY DIJON TURKEY MEATLOAVES PLUS A BRUSSELS SPROUT, SWEET POTATO & TOASTED ALMOND JUMBLE

Steps:

• • 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.
• • Toss Brussels sprouts and sweet potato on a baking sheet with a drizzle of oil, half the Fry Seasoning (you'll use the rest in the next step), salt, and pepper. • Roast on top rack until golden brown and tender, 20-25 minutes.
• • Meanwhile, in a large bowl, stir together panko 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 turkey*, half the 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 foil. • Roast on middle rack until browned and cooked through, 15-20 minutes.
• • While meatloaves roast, in a small bowl, combine 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.
• • Meanwhile, heat a small, dry pan over medium-high heat. Add almonds and cook, stirring often, until golden brown and toasted, 2-4 minutes. • When veggies are done, add toasted almonds and cranberries to sheet with veggies. Season with salt and pepper; toss to coat.
• • Divide meatloaves and roasted veggies between plates. Serve.

BRUSSELS SPROUTS WITH BALSAMIC AND CRANBERRIES

Steps:

• Preheat the oven to 375 degrees F.
• Trim/clean the Brussels sprouts, then cut them in half. Arrange on 2 baking sheets and toss with the olive oil. Roast until brown, 25 to 30 minutes.
• Combine the balsamic vinegar and sugar in a saucepan. Bring to a boil, then reduce the heat to medium-low and reduce until very thick.
• Drizzle the balsamic reduction over the roasted sprouts, then sprinkle on the dried cranberries.