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Categories:
olive oil red onions ground turkey fresh breadcrumbs egg cranberry sauce sour cream marjoram leaves Brussels butter almonds
Viewed: 57 - Published at: 5 years agoIngredients
- 1 tbsp olive oil
- 3 None red onions, 1 finely chopped, 2 sliced
- 2 1/4 lb ground turkey
- 1/4 cup fresh breadcrumbs
- 1 None large egg, lightly beaten
- 1/4 cup cranberry sauce, plus extra to serve
- 2 tbsp sour cream
- 1 tbsp chopped fresh marjoram leaves
- None None FOR THE ALMOND BRUSSELS SPROUTS
- 10.5 oz Brussels sprouts, quartered
- 1 tbsp butter
- 2 tbsp sliced almonds
Method
- Preheat oven to 400°F. Line 8 - 4 oz mini loaf pans with parchment paper, with ends extending 1/3 inch above edges.
- Heat olive oil in a large frying pan over high heat. Saute finely chopped onion for 2-3 mins, until tender. Transfer to a large bowl along with ground turkey, breadcrumbs, egg, cranberry sauce, sour cream and marjoram. Season. Press into prepared pans and arrange sliced onions on top. Bake for 30-35 mins, until cooking juices run clear.
- Meanwhile, to make the almond Brussels sprouts, blanch Brussels sprouts in boiling water for 1 min. Drain. Melt butter in a large frying pan over high heat. Cook Brussels sprouts and almonds, stirring, for 2-3 mins, until almonds are light golden brown. Season to taste.
- Loosely cover meatloaves with foil and let rest for 5 mins. Serve with extra cranberry sauce and almond Brussels sprouts.
