Mini Turkey Meatloafs with Brussel Sprouts and Greens

Ingredients:

1 lb Ground Turkey

1 Medium Sweet Potato, shredded

6oz Mushrooms, chopped

1 yellow onion, finely chopped

1 Stalk Brussel Sprouts

1/2 fresh greens (I used Turnip Greens and Beet Greens)

Pantry Needs: Heat Stable oil (Coconut or Avocado), Salt, Pepper dried sage, thyme and oregano

How to:

Preheat Oven 375’

Chop & Prepare vegetables

Add 1 tbsp oil into saute pan, add mushroom and onion and saute for 3 minutes until they release their liquid. Drain liquid as best you can. I like using a mesh strainer.

In a large bowl, combine ground turkey and shredded potato. Add drained onion & mushrooms. 1 tsp each dried sage, thyme and oregano.

Toss brussel sprouts in 1tsp oil and lay face down on baking sheet and sprinkle with salt & pepper. Pop into the pre-heated oven for 15 minutes, then flip.

Form mixture into cute little loafs on baking pan. Bake for 35-45 minutes until golden on top.

While loafs and sprouts are cooking, start sautéing your greens.