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Individual Harissa Turkey Meatloaves
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Prep Time:
20 minutes
Total Time:
1 hour 5 minutes
Spice up traditional meatloaf with harissa-seasoned mini loaves topped with a refreshing pickled cucumber and avocado relish.
Ingredients:
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2 carrots, peeled and diced
  • 1 1/4 lb ground turkey breast
  • 1/2 cup plain 2% Greek yogurt
  • 1/4 cup ketchup
  • 1 cup Progresso™ plain panko crispy bread crumbs
  • 2 tablespoons harissa chili paste
  • 1/2 teaspoon ground coriander
  • 2 cloves garlic, finely chopped, or 1/4 teaspoon garlic powder
  • 1 egg, slightly beaten
  • 1/2 cup ketchup
  • 2 teaspoons harissa chili paste
  • 1 tablespoon packed brown sugar
  • 1/2 English (hothouse) cucumber, very thinly sliced (about 1 cup)
  • 1 medium avocado, pitted, peeled and chopped
  • 1/4 cup fresh parsley, chopped
  • 2 tablespoons white vinegar
  • 1/4 teaspoon salt
  • 2 teaspoons honey
Instructions:
  • - **Preheat oven to 375°F.** - **Line a baking pan with foil.** - **In a 10-inch skillet over medium-high heat, sauté onions and carrots in oil for 5 to 10 minutes until crisp-tender, stirring frequently.**
  • Combine all Meatloaf ingredients in a large bowl, including the carrot mixture, mixing until just combined (avoid overmixing). Shape the mixture into 6 small loaves and place them in a pan.
  • Combine the topping ingredients in a small bowl, then spread it over the tops of the meatloaves.
  • Bake the uncovered meatloaves for 35-40 minutes until a meat thermometer inserted into the center reads 170°F. While the meatloaves are in the oven, prepare the Pickled Cucumber Relish in a medium bowl and let it sit for 10 minutes. Once the meatloaves are ready, let them rest for 5 minutes, then drain and remove from the pan.
  • Gently dollop relish on top of the meatloaves just before serving.

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