Petite Meatloaf With Roasted Veggies

By jeknudson

Ingredients

• Olive oil cooking spray
• 1 pound 93% lean ground turkey
• 1/3 cup quick-cooking oats
• 6 tablespoons unsalted ketchup, divided
• 1/4 cup finely chopped onion
• 1 large egg
• 1 teaspoon dried marjoram
• 1 teaspoon kosher salt, divided
• 2 teaspoons lower-sodium Worcestershire sauce
• 12 ounces fresh green beans, trimmed
• 10 ounces small carrots, trimmed
• 2 tablespoons olive oil
• 1/2 teaspoon garlic powder 1/4 teaspoon freshly ground black pepper

Preparation

Step 1

Step 1
Preheat oven to 450°F. Coat a large rimmed baking sheet with cooking spray. Combine turkey, oats, 3 tablespoons ketchup, onion, egg, marjoram, and 1/2 teaspoon 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 3 tablespoons ketchup in a small bowl; brush over loaves.

Step 2
Combine green beans, carrots, olive oil, garlic powder, pepper, and remaining 1/2 teaspoon salt in a large bowl. Scatter vegetables around loaves. Bake at 450°F for 12 minutes. Turn vegetables. Continue to bake until loaves are no longer pink in the center, 12 to 15 more minutes.