We made this last fall and it was really great. Just catching up and getting my recipes loaded. This one was adapted from a great recipe from Cooking Light from Gina Homolka, the founder of skinnytaste.com @skinnytaste. I am a big fan of sheet pan dinners - so it was worth a try. I loved how this came out and it is a great way to make a hearty meal, even after a long day at work. Most of the ingredients can be purchased in advanced, and the veggies can be traded in and out as they are available.
Ingredients (Makes 4 servings)
Olive oil cooking spray
1 lbs Ground turkey (93% lean)
1/2 cup Old fashioned oats
6 tbsp Ketchup, divided
2 tbsp Minced onions (dried)
1 tbsp Parsley (dried)
1 large Egg
1 tsp Marjoram (dried)
1 tsp Kosher salt, divided
1 tbsp Worcestershire sauce
One bunch asparagus, trimmed and thin (or green beans)
8-10 oz Baby carrots, with larger ones cut in half
2 tbsp Olive oil
1/4 tsp Black pepper
Directions
- Preheat oven to 450°F.
- Coat a large rimmed baking sheet with cooking spray.
- Combine turkey, oats, 4 tablespoons ketchup, dried onion, dried parsley, egg, marjoram, and 1/2 teaspoon Kosher salt in a medium bowl.
- Divide into 4 (4- x 2 1/2-inch) loaves; place, evenly spaced, on pan. Combine Worcestershire sauce and remaining 2 tablespoons ketchup in a small bowl; brush over loaves.
- Combine asparagus, carrots, olive oil, black pepper, and remaining 1/2 teaspoon Kosher salt in a large bowl. Scatter vegetables around loaves.
- Bake at 450°F for 20 minutes. Stir vegetables and continue to bake until loaves are no longer pink in the center, 10-12 more minutes.
Enjoy!
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