Turkey Meatloaves with Honey-Mustard Glazed Brussels Sprouts and Sweet Potato Mash

Enjoy a comforting meal featuring flavorful turkey meatloaves served alongside roasted Brussels sprouts glazed with honey and whole-grain mustard. Complemented by creamy sweet potato mash enriched with brown butter and a homemade cranberry chutney, this dish is perfect for a hearty dinner.

Ingredients:

• For the Turkey Meatloaves:

  • 10 ounces ground turkey
  • ½ cup panko breadcrumbs
  • 1 large egg
  • 4 cloves garlic, finely chopped, divided
  • 1½ teaspoons all-purpose seasoning
  • 1 teaspoon salt
  • Pinch of ground black pepper
  • Neutral oil, for drizzling

• For the Honey-Mustard Brussels Sprouts:

  • ½ pound Brussels sprouts, quartered (about 2 cups)
  • 1 tablespoon olive oil or neutral oil
  • 2 tablespoons honey
  • 2 tablespoons whole-grain mustard
  • Salt and ground black pepper, to taste

• For the Sweet Potato Mash:

  • 2 medium sweet potatoes, peeled and cut into 1-inch pieces
  • 4 tablespoons butter
  • Salt, to taste

• For the Cranberry Chutney:

  • ¼ cup dried cranberries, finely chopped
  • ¾ cup water
  • 2 tablespoons sugar
  • 1 tablespoon butter
  • ½ teaspoon apple cider vinegar (or red wine vinegar)
  • ¼ teaspoon salt

• For the Gravy:

  • 1½ teaspoons all-purpose flour
  • Remaining finely chopped garlic (from above)
  • 1 tablespoon butter
  • ⅔ cup turkey broth (made from broth concentrate or store-bought broth)

• Additional Ingredients:

  • Neutral oil or olive oil, for drizzling and cooking
  • Salt and ground black pepper, to taste

Directions:

1. Preheat the Oven: Preheat your oven to 450°F (230°C) with racks positioned in the center and upper third.

2. Prepare the Ingredients:

   • Quarter the Brussels sprouts, removing any tough outer leaves.
   • Peel the sweet potatoes and cut them into 1-inch pieces.
   • Finely chop 4 cloves of garlic, dividing it into two equal portions.
   • Finely chop the dried cranberries.

3. Make the Brown Butter: In a medium saucepan, melt 4 tablespoons of butter over medium-high heat. Cook, swirling occasionally, until the butter turns golden brown and has a nutty aroma, about 2–4 minutes. Transfer the brown butter to a small bowl and set aside.

4. Cook the Sweet Potatoes: Return the saucepan to the stove (no need to clean it). Add the sweet potato pieces and enough salted water to cover them by about 1 inch. Cover the saucepan and bring to a boil over high heat. Uncover and reduce the heat to medium; cook until the sweet potatoes are tender when pierced with a fork, about 13–15 minutes. Drain the sweet potatoes and return them to the saucepan. Remove from heat and keep covered.

5. Prepare the Turkey Meatloaves: In a medium bowl, combine the ground turkey, panko breadcrumbs, half of the chopped garlic (reserve the other half for the gravy), 1 large egg, 1½ teaspoons all-purpose seasoning, 1 teaspoon salt, and a pinch of ground black pepper. Use your hands to mix until just combined. Form the mixture into two oval-shaped meatloaves, about 4 inches long.

6. Prepare the Baking Sheet: Lightly oil a rimmed baking sheet. Place the meatloaves on one side of the prepared baking sheet and drizzle them with a little oil. On the other side, place the quartered Brussels sprouts. Drizzle the Brussels sprouts with 1 tablespoon of oil and season with salt and ground black pepper. Toss to coat evenly.

7. Roast the Meatloaves and Brussels Sprouts: Transfer the baking sheet to the center oven rack. Roast for about 15 minutes, or until the meatloaves reach an internal temperature of 165°F (74°C) and the Brussels sprouts are tender.

8. Glaze the Brussels Sprouts: Remove the baking sheet from the oven and switch the oven to broil, adjusting the rack to the upper third. Carefully toss the roasted Brussels sprouts with the 2 tablespoons of honey and 2 tablespoons of whole-grain mustard directly on the baking sheet. Return the baking sheet to the oven and broil for 2–3 minutes, or until the Brussels sprouts are blistered and caramelized. Watch closely to prevent burning.

9. Prepare the Cranberry Chutney: While the meatloaves are roasting, in a small skillet, combine the chopped dried cranberries, ¾ cup water, and 2 tablespoons sugar. Bring to a simmer over medium heat. Cook, stirring occasionally, until the mixture thickens and becomes jammy, about 6–8 minutes. Stir in 1 tablespoon butter, ½ teaspoon apple cider vinegar (or red wine vinegar), and ¼ teaspoon salt. Transfer the chutney to a bowl and set aside. Wipe out the skillet.

10. Make the Gravy: In the same skillet over medium-high heat, melt 1 tablespoon butter. Add the remaining chopped garlic and cook for about 30 seconds until fragrant. Stir in 1½ teaspoons all-purpose flour and cook for another 30 seconds, stirring constantly. Gradually whisk in ⅔ cup turkey broth. Bring the mixture to a simmer and cook until thickened, about 2–3 minutes. Reduce heat to low and keep warm until ready to serve.

11. Finish the Sweet Potato Mash: Mash the cooked sweet potatoes with a fork or potato masher until smooth. Stir in half of the reserved brown butter (2 tablespoons). Season with salt to taste.

12. Assemble and Serve:

    • Spoon the sweet potato mash onto serving plates and drizzle with the remaining brown butter.
    • Add a turkey meatloaf and some honey-mustard glazed Brussels sprouts to each plate.
    • Serve the cranberry chutney on the side.
    • Drizzle the turkey gravy over the meatloaves.
    • Enjoy your hearty meal!

Serving Suggestions and Tips:

• Serving Size: This recipe serves 2 people.
• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.
• Variations:
  • All-Purpose Seasoning Substitute: If you don't have an all-purpose seasoning blend, create your own by combining equal parts garlic powder, onion powder, paprika, and dried herbs like thyme or oregano.
  • Additional Flavor: Add a pinch of cinnamon or nutmeg to the sweet potato mash for extra warmth.
• Make Ahead: The cranberry chutney can be prepared up to 3 days in advance and stored in the refrigerator.
• Vegetarian Option: Substitute ground turkey with a plant-based ground meat alternative for a vegetarian version.
• Cooking Tip: When making the brown butter, watch closely to prevent burning. The butter is ready when it turns a golden brown color and has a nutty aroma.

Enjoy this delightful and comforting meal that's perfect for a cozy dinner!