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Smart Mini Fig-Glazed Turkey Meatloaves
with Pan-Tossed Potatoes and Creamy Green Beans
Eating smart never tasted so great! Turkey meatloaves are glazed in our sweet fig spread for some golden caramelization. Potatoes are parboiled then tossed in the pan with butter and garlic until crispy, while creamy green beans add a welcome unctuousness to the plate!
Smart is based on a per serving calculation of the recipe's kilocalorie and carbohydrate amount.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Turkey
¼ cup
Panko Breadcrumbs
(Contains Wheat)
7 g
Thyme
1 tsp
Garlic Powder
2 tbsp
Fig Spread
1.5 tsp
Dijon Mustard
(Contains Mustard)
300 g
Red Potato
170 g
Green Beans
43 g
Cream Cheese
(Contains Milk)
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
0.38 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Quarter potatoes. Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a medium pot (use same for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium-high. Simmer uncovered until fork-tender, 10-12 min. Drain potatoes.
Strip 2 tsp thyme leaves (dbl for 4 ppl) from stems, then finely chop. Trim, then halve green beans. Line a baking sheet with parchment. Add turkey, panko, half the Dijon, half the thyme, half the garlic powder and 1/4 tsp salt to a large bowl. (TIP: If you prefer a firmer meatloaf, add an egg to the mixture!)Season with pepper, then combine.
Divide turkey mixture into two equal portions (four portions for 4 ppl), then form each portion into a 1-inch-thick oval on the prepared baking sheet. Brush fig spread over tops of meatloaves. Bake in the top of the oven until cooked through, 12-14 min.**
Meanwhile, heat a large non-stick pan over medium-high heat. When hot, add green beans and 1/2 cup water (dbl for 4 ppl). Bring to a simmer. Once simmering, cook, stirring occasionally, until beans are tender-crisp and water reduces by half, 3-4 min. Add cream cheese and remaining garlic powder. Cook, stirring often, until sauce is smooth and beans are tender, 2-3 min. (TIP: If the sauce reduces too much, add water, 1 tbsp at a time.) Season with salt and pepper, to taste. Remove the pan from heat. Add 1 tbsp butter and remaining Dijon, then stir until butter melts, 1 min.
Transfer green beans to a plate, then cover to keep warm. Carefully wipe the pan clean. Heat the pan over medium-high. When hot, add 1 tbsp butter (dbl for 4 ppl), then swirl the pan until melted. Add potatoes. Cook, stirring occasionally, until golden-brown, 3-4 min. Season with salt and pepper, to taste.
Divide meatloaves, potatoes and green beans between plates. Sprinkle remaining thyme over potatoes, if desired.
