Sunday Night Dinner - Mini Meatloaves

I've made mini meatloaves before, and in the past I've cooked them in muffin tins with mashed potatoes on top. This recipe I tried is from the March issue of Canadian Living, and unfortunately the timing was really off. The recipe also includes herbed potatoes as a side, and I had everything timed out perfectly so that the meatloaves, potatoes and the pea's I was making would all be ready at the same time. However, the meatloaves took twice as long to cook. I think I will do this recipe again, but will follow the modifications I made below. The original recipe called for 8 mini loaves, I would divide them into 12, and each serving would then have 3. Same amount, but I think they would cook much quicker. Overall still a pretty quick recipe to put together from beginning to end, as long as you prep everything before turning on the stove or oven!

Mini Turkey Meat Loaves with Herbed Potatoes
- 1 tbsp olive oil
- 1 sweet red pepper, finely chopped
- 2 cloves garlic, minced
- 1 tbsp herbes de Provence or Italian herb seasoning
- 1/2 tsp each salt and pepper
- 2 cups chopped baby spinach
- 450 g lean ground turkey
- 1/2 cup quick-cooking (not instant) rolled oats
- 1/2 cup bottled strained tomatoes (passata)
- 1 tbsp cider or red wine vinegar
- 2 tsp liquid honey
- 3 large red-skinned potatoes, scrubbed and cut into 1/2 inch pieces

In small skillet, heat 1 tsp of oil over medium heat. Cook red pepper, garlic, half of seasoning and pinch of salt and pepper, stirring, until softened, about 4 minutes. Stir in spinach; cook until wilted and no liquid remains, 2 minutes. Transfer to large bowl and let cool slightly.

Mix turkey and oats into pepper mixture. Roll into 12 balls. Place one each in wells of nonstick muffin pan. Stir together passata, vinegar and honey. Spoon over each loaf. Bake in 400F oven until instant-read thermometer inserted into several reads 165F, about 18-20 minutes. Broil until sauce on top thickens, about 2 minutes.

Meanwhile, as soon as meatloaves are in oven, heat remaining oil in large nonstick skillet over medium high heat. Cook potatoes, remaining seasoning and salt and pepper, stirring, until potatoes are lightly browned, about 5 minutes. Add 1/2 cup water; reduce heat, cover and simmer until no liquid remains and potatoes are almost tender, 5 minutes. Uncover and cook, stirring until potatoes are tender, another 5 minutes.