INDIVIDUAL HARISSA TURKEY MEATLOAVES

Individual Harissa Turkey Meatloaves image

Put an global twist on meatloaf with these harissa-seasoned minis. A pickled cucumber and avocado relish balances the heat of the harissa and gives your meal a fresh twist.

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h5m

Yield 6

Number Of Ingredients 22

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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
1/2 teaspoon salt
1/4 teaspoon pepper
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

Steps:

Heat oven to 375°F. Line baking pan with sides with foil. In 10-inch skillet, heat oil over medium-high heat. Add onion and carrots; cook 5 to 10 minutes, stirring frequently, until crisp-tender.
In large bowl, mix all Meatloaf ingredients, including carrot mixture, until just combined (do not overmix). Shape mixture into 6 small loaves. Place in pan.
In small bowl, mix Topping ingredients; spread over tops of meatloaves.
Bake uncovered 35 to 40 minutes or until meat thermometer inserted in center of loaves reads 170°F. Meanwhile, in medium bowl, mix Pickled Cucumber Relish ingredients. Let stand 10 minutes. After meatloaves are done, let stand 5 minutes; drain. Remove from pan.
Spoon relish on tops of meatloaves before serving.

Nutrition Facts : Calories 340, Carbohydrate 33 g, Cholesterol 80 mg, Fat 2, Fiber 2 g, Protein 28 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 940 mg, Sugar 14 g, TransFat 0 g