Mini Turkey Meat Loaves & Baked Beans

By nlhartman

From Rachael Ray Magazine

Ingredients

• 4 slices lean, smoky bacon, chopped into 1-inch pieces
• 1 large can(22-28 oz.)spicy barbeque-flavor baked beans
• 4 scallions, whites and greens chopped
• Pepper
• 1 c. seasoned stuffing cubes, whizzed into crumbs in food processor
• Milk for moistening bread crumbs
• 1 lb. ground turkey(white and dark meat blend)
• Salt
• 1/4 c. flat-leaf parsley, finely chopped, plus more for sprinkling
• 1 egg
• 3-4 T. ketchup
• 3-4 T. grated onion(grate over the meat to catch the juice)
• 2 T. Worcestershire sauce
• 2 rounded T. spicy mustard
• 2 T. fresh thyme, chopped
• 2 T. fresh sage, chopped
• 2 T. olive oil
• 1 rounded T.(packed)brown sugar
• 2 large cloves garlic, chopped

Details

Preparation time 15mins
Cooking time 40mins
Adapted from rachaelraymag.com

Preparation

Step 1

Preheat the oven to 450.
Heat a small skillet over medium.
Add the bacon and cook, stirring occasionally, until browned and almost crispy, about 10 minutes.
In a casserole or shallow baking dish, mix the bacon and a spoonful of the drippings with the baked beans and the scallions; season with pepper.
In a large bowl, moisten the stuffing crumbs with the milk.
Add the turkey; season.
Mix in the parsley, egg, ketchup, onion, Worcestershire, mustard, thyme, sage, oil, brown sugar and garlic.
Form the turkey mixture into 4 oval mini meat loaves, each 1 to 1 1/2 inches thick.
Nestle the meat loaves into the baked beans
Bake until cooked through, 20-25 minutes.
Top with more parsley.