Turkey-Thyme Meatloaf Patties with Mashed Sweet Potatoes
- Minutes to Cook:
- Number of Servings: 2
Ingredients
Directions
2 large sweet potatoes (about 1.4 pounds), peeled and thickly slicedSalt1/2 pound 99% ground turkeyPepper1/4 cup plain breadcrumbs1 scallion, white and green part only, finely chopped1 TBS finely chopped flat-leaf parsley.75 TBS fresh thyme leaves, chopped1/8 Cup Egg Substitute (or 1/2 egg)1/2 tsp fat free half-and-halfOlive Oil Spray (Pam)1 TBS Light Buttery Spread1/3 cup red onion or shallot, finely choppedJuice of 1/2 orange plus 1 tsp grated peel1/2 TBS flour1/2 + approx. 1/3 cups chicken broth (low sodium)2 TBS brown sugar1/2 TBS ketchup1/2 TBS spicy mustard1/2 Worcestershire sauce1/2 tsp hot pepper sauce
1. In a deep pot, add the sweet potatoes and enough water to cover. Bring to a boil, salt the water and cook the potatoes until tender, about 15 minutes. Drain.
2. While the potatoes are working, in a bowl, season the turkey with salt and pepper. Add the breadcrumbs, scallions, parsley and thyme. In a small bowl, beat the egg with the milk; mix into the turkey mixture. Shape the meat into 2 oval patties about 1 inch thick. In a large skillet, heat the EVOO (or Pam) over mediumhigh heat. Add the patties and cook, turning once, until browned, about 15 minutes.
3. In a medium saucepan, melt the butter over medium heat. Add the onion and cook until softened, about 6 minutes. Add the orange peel and season with salt and pepper. Sprinkle the flour on the red onion and cook for 1 minute, then whisk in 1/3 cup or so chicken broth and the orange juice; cook until thickened, 30 seconds. Whisk in 1 tablespoon brown sugar, the ketchup, mustard, Worcestershire sauce and hot sauce. Lower the heat and simmer for 5 minutes.
4. Mash the potatoes with 1/2 cups chicken broth. Stir in the remaining 1 tablespoon brown sugar; season with salt and pepper. Serve with the turkey patties and the gravy on top.
Number of Servings: 2
Recipe submitted by SparkPeople user GREENGIRL531.
2. While the potatoes are working, in a bowl, season the turkey with salt and pepper. Add the breadcrumbs, scallions, parsley and thyme. In a small bowl, beat the egg with the milk; mix into the turkey mixture. Shape the meat into 2 oval patties about 1 inch thick. In a large skillet, heat the EVOO (or Pam) over mediumhigh heat. Add the patties and cook, turning once, until browned, about 15 minutes.
3. In a medium saucepan, melt the butter over medium heat. Add the onion and cook until softened, about 6 minutes. Add the orange peel and season with salt and pepper. Sprinkle the flour on the red onion and cook for 1 minute, then whisk in 1/3 cup or so chicken broth and the orange juice; cook until thickened, 30 seconds. Whisk in 1 tablespoon brown sugar, the ketchup, mustard, Worcestershire sauce and hot sauce. Lower the heat and simmer for 5 minutes.
4. Mash the potatoes with 1/2 cups chicken broth. Stir in the remaining 1 tablespoon brown sugar; season with salt and pepper. Serve with the turkey patties and the gravy on top.
Number of Servings: 2
Recipe submitted by SparkPeople user GREENGIRL531.
Nutritional Info Amount Per Serving
- Calories: 414.2
- Total Fat: 5.0 g
- Cholesterol: 70.2 mg
- Sodium: 856.1 mg
- Total Carbs: 56.4 g
- Dietary Fiber: 5.3 g
- Protein: 35.3 g
Member Reviews