Turkey Green Bell Pepper Meatloaves with Sweet Potatoes
Simple baked turkey mini meatloaves with diced green bell pepper, carrot, and oats, paired with roasted sweet potatoes for an easy reheatable meal-prep lunch.
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 1 servings
Ingredients
- 0.5 g Black Pepper
- 50 g Carrot
- 8 g Dijon mustard
- 1 g Dried Oregano
- 50 g Egg
- 1 g Garlic Powder
- 80 g Green Bell Pepper
- 160 g Ground Turkey
- 25 g Ketchup
- 8 g Olive oil
- 25 g Rolled oats
- 1 g Salt
- 220 g Sweet Potato
- 40 g Yellow Onion
Instructions
- Preheat the oven to 200°C and line a baking sheet with parchment paper.
- Dice the green bell pepper and onion, grate the carrot, and cut the sweet potato into small cubes.
- Toss the sweet potato with the olive oil, half of the salt, and half of the black pepper, then spread it on one side of the baking sheet.
- In a bowl, mix the ground turkey, green bell pepper, onion, carrot, egg, rolled oats, garlic powder, oregano, remaining salt, and remaining black pepper.
- Shape the turkey mixture into small mini meatloaves and place them on the other side of the baking sheet.
- Spread the ketchup and Dijon mustard over the tops of the mini meatloaves.
- Bake for 25 to 30 minutes, turning the sweet potatoes halfway through, until the turkey is fully cooked and the sweet potatoes are tender.
- Let cool slightly, then portion the mini meatloaves and sweet potatoes into a meal-prep container.