Thursday, April 12, 2012

Stuffed Mini Meatloafs w/ Veggies and Goat Cheese

These were so good and perfect little portion size.  Serve it up with this easy brown rice because they basically cook for the same amount of time.


  • 1 1/2 pounds of lean ground turkey
  • 2 tbs of balsamic vinegar
  • 1 tbs of Worcestershire sauce
  • 2 tsp of salt
  • 1 tsp of red pepper flakes
  • 2 small grated carrots
  • 1/2 onion, 1/4 grated and 1/4 sliced or chopped
  • 2 garlic cloves, minced
  • 2 handfuls of parsley, one for the meat, one for the rice
  • 1 small zucchini, cut into bite sized pieces
  • 1 roasted red pepper
  • 4 handfuls of arugula
  • about 2 oz of goat cheese

  1. Preheat the oven to 400 degrees F
  2. In a bowl combine the first 9 ingredients (use the grated 1/4 of the onion).   
  3. In a small skillet cook the zucchini and sliced 1/4 onion until soft. Set aside and let cool.
  4. Roast your own red pepper on the stove top or used jarred. Slice into thin strips. 
  5. From start to beginning
  6. The meat should make about 4 baseball sized portions.  On a cutting board shape the meat flat and top with the cheese (reserving about a tab or small spoonful if making the rice as well), arugula, zucchini, onions and roasted red pepper.
  7. Roll up the meat and then seal the edges.  Don't be afraid to get a handle on it and smoosh it around, just reshape into a small oval.
  8. Place on a baking sheet coated with non stick spray and then spray the meat loaves as well.  
  9. Cook for 45 mins to an hour or until cooked through and browned.

Brown Rice

Cook off the brown rice as directed, when done add the other handful of parsley and last tab of goat cheese. Stir until combined.


Anonymous said...

These are gorgeous! I love the colors everything you managed to get in there just looks so yummy. Can't wait to try it out :)

Shannon said...

What an awesome and creative recipe!

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