Mini Turkey Meatloaves Wrapped In Collard Greens Food

MINI TURKEY MEATLOAVES

Steps:

• Preheat the oven to 350 degrees F. Generously coat 18 standard muffin cups (from two 12-cup muffin pans) with cooking spray.
• Put the oats in a small bowl and slowly pour the milk over them. Stir to make sure the oats are all coated and then let them sit for a few minutes.
• Put the turkey and bacon in a separate large bowl and add the oats and any extra milk from the bowl to it. Add the parsley, seasoned salt, black pepper, red pepper flakes and 1/4 cup of the ketchup. Use your hands to mix it all together. Place a 1/4-cup scoop of the mixture in each greased muffin cup. Squirt about 1/2 teaspoon of the remaining ketchup on top of each meatloaf. Use a spoon to smear the ketchup evenly over the top, then use it to nudge the edges of the meatloaves away from the pan a bit (this just neatens them up a little).
• Bake for 25 minutes, then carefully squirt another 1/2 teaspoon of ketchup on top of each, spreading it carefully with a spoon to cover as much of the surface as possible. Continue to bake until completely cooked through and sizzling around the edges, about another 30 minutes. If there are any large areas without ketchup, go ahead and squirt/spread more as needed.
• Sprinkle the meatloaves with parsley, then let them sit in the pan for 5 to 7 minutes before serving. Run a sharp knife around the edges of the loaves to loosen them if they stick. Serve them warm with a veggie on the side

OVEN ROASTED TURKEY LEGS WRAPPED IN A COLLARD GREEN LEAF

Steps:

• Preheat the oven to 400 degrees F.
• Preheat the grill to high heat.
• In a small mixing bowl, add the minced garlic, sea salt, seasoned salt, and pepper. Mix with your hands until incorporated. Rub olive oil over each turkey leg and then rub with the garlic mixture. Put the turkey legs on the grill and cook until slightly charred, about 4 to 6 minutes on each side.
• Cut 6 medium-sized pieces of foil and lay them flat on your counter. Put a collard green leaf on each piece of foil and top each with fresh sage leaf. Put a turkey leg on each collard green leaf and wrap it up in the foil.
• Line a roasting pan with foil. Arrange the turkey legs in roasting pan and pour in 2 cups of water. Put the roasting pan in the oven and cook for 1 hour and 45 minutes. Remove the pan from the oven, discard the foil and transfer the turkey legs to a serving platter. Serve hot.

MINI TURKEY MEATLOAVES WRAPPED IN COLLARD GREENS

Steps:

• Preheat oven to 400 degrees F.
• Cut the thick stems off of the collard greens. Steam the collards for 3 to 4 minutes until soft and pliable. Drain and set aside.
• In a large bowl, mix together the ground turkey and all of the seasonings in a bowl.
• Divide into 4 sections to form little logs.
• Wrap each log in 3-4 collard leaves overlapped and wrapped around the turkey like wrapping a burrito or eggroll.
• Place packets seam side down in a square 8x8 baking dish and top each with ¼ cup of salsa or enchilada sauce.
• Cover with foil and bake until turkey is cooked through, about 40 minutes.
• If you want to make this Italian instead of Mexican, omit the cumin and add 1 ½ tsp Italian seasoning instead. You can omit the red chili flakes or leave them in, whatever your personal preference is.
• Instead of topping with salsa, use marinara.
• You can also add a dab of pesto on top of each one if you like.

COOKING LIGHT'S TURKEY MINI MEATLOAVES

Steps:

• Preheat oven to 350 degrees.
• Heat a small skillet over medium-high heat. Coat pan with cooking spray. Add onion to pan; saute 5 minutes or until slightly browned. Remove from heat; cool slightly.
• Combine onion, breadcrumbs, and next 7 ingredients (through egg white) in a large bowl.
• Stir in 2 tablespoons of the ketchup.
• Spoon about 1/2 cup of the meat mixture into each of 3 muffin cups coated with cooking spray; place muffin tin on a baking sheet. (This is necessary to keep the oven clean, as the juices of the meatloaves tend to bubble up out of the muffin cups and can drip on the floor of the oven.).
• Combine remaining 1 tablespoon ketchup with hot pepper sauce in a small bowl. Brush ketchup mixture over meat loaf tops.
• Bake at 350 for 30 minutes or until a thermometer registers 165 degrees.

CHEESY BACON-WRAPPED MINI TURKEY MEATLOAVES

Steps:

• Heat oven to 375ºF.
• Whisk eggs and milk in large bowl until blended. Add all remaining ingredients except bacon; mix lightly. Shape into 6 (1-inch-thick) patties; wrap bacon slice around edge of each patty.
• Place meatloaves on rimmed baking sheet sprayed with cooking spray.
• Bake 35 to 40 min. or until done (165ºF).

MINI TURKEY MEATLOAVES

Steps:

• Preheat oven to 350 degrees. In a large skillet, heat oil over low heat. Add onion, carrot, and bell pepper; cook, stirring frequently, until tender, about 10 minutes.
• Transfer vegetables to a large bowl. Crumble in bread; add milk and 2 tablespoons chili sauce. Stir to combine. Cool completely.
• Add turkey, egg, and sage; season with 1 1/2 teaspoons salt and 3/4 teaspoon pepper. Using your hands, mix to combine. Divide into four equal parts. Gently shape each into a 3-by-4-by-2-inch loaf; place on a rimmed baking sheet.
• Brush remaining 1/4 cup chili sauce over tops, dividing equally. Bake until meatloaves are cooked through, 35 to 40 minutes.