Turkey Meatloaf Salad
Turkey Meatloaf Salad
Fresh Express® Butter Supreme blend makes the perfect salad base to serve these delicious mini meatloaves on.
Ingredients
- 3 (5-ounce) packages Fresh Express® Butter Supreme
- 1 cup diced yellow onion
- 1/2 cup diced celery
- 1 garlic clove, minced
- 1 tablespoon olive oil
- 1 cup Italian seasoned bread crumbs
- 1 cup ketchup, divided
- 1/4 cup minced fresh parsley
- 1 egg, lightly beaten
- 4 teaspoons ground mustard, divided
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 pounds lean ground turkey
- 2 cups cherry tomatoes, cut in half
- 1 cup shredded mozzarella cheese
- Sun Dried Tomato Vinaigrette
Instructions
- Heat oven to 400°F. Coat 12 regular-sized muffin cups with cooking spray; place on a sheet pan.
- Cook the onion, celery, and garlic in olive oil in a skillet for 4 to 5 minutes or until tender. Transfer to a large bowl. Add the bread crumbs, 1/2 cup ketchup, parsley, egg, 2 teaspoons ground mustard, salt, and pepper; mix well. Crumble the ground turkey over the mixture; mix well.
- Mix the remaining ketchup and ground mustard together in a small bowl; set aside.
- Place 1/3 cup of the meatloaf mixture into each of the prepared muffin cups. Bake for 20 minutes. Remove from oven.
- Top each meatloaf with the ketchup mixture.
- Bake for 8 to 10 minutes or until the internal temperature reaches 165°F. Let rest for 10 minutes; remove meatloaves from muffin cups. Cool slightly.
- Divide the Fresh Express® Butter Supreme blend evenly among six plates; drizzle with Sun Dried Tomato Vinaigrette.
- Top with one or two meatloaves and tomatoes; sprinkle with mozzarella cheese.
Notes
Tip: Freeze any leftover mini meatloaves to use for another meal.
Made with
