BBQ Sriracha Turkey Meatloaf + Cauliflower Mash + Green Beans
Mini sheet pan meatloaves, drizzled with Sriracha BBQ Sauce over cauliflower mash and steamed green beans
Ingredients
- 1 lb ground turkey
- ½ tsp salt
- ¼ tsp pepper
- ¼ tsp paprika
- 1 tbsp minced garlic
- 1 shredded zucchini (drained of liquid) about 1 cup
- 1 egg
- ½ cup chopped yellow onion
- ¼ cup italian breadcrumbs
- ⅓ cup bbq sauce
- 1-2 tbsp sriracha sauce to taste
- 12 oz green beans
- 18 oz frozen cauliflower rice
- ⅛ cup butter or olive oil
- ¼ cup milk of choice I did 2%
- salt and pepper to taste
- garlic powder to taste
Let's Make It
- Preheat the oven to 425°
- In a small bowl- mix together the bbq sauce and sriracha.
- Mix together the ground turkey, salt + pepper, miced garlic, egg, zucchini, onion, breadcrumbs and about ½ of the bbq sauce mixture.
- Divide the mixture into 4 sections and begin to form into long loaves (about 4 inches long and 2 inches tall)
- Spray a cooking sheet with olive oil and lay the loaves about 3 inches apart- place into the oven for about 20 minutes.
- In the mean time- add the frozen cauliflower to a pot and turn on the stove to a medium high temp. Place the lid on to cover the cauliflower and cook for about 5-8 minutes.
- Add the green beans to a pot with about 1-2 cups of water- place ove rmedium high heat to steam until tender (about 7 minutes).
- After 20 minutes- take out the meatloaves and top with remaining bbq sauce mixture and place them back into the oven for another 8-10 minutes or until the meatloaf reaches and enteral temperature of 165°.
- Once the meatloaves are done- add the butter/oil, milk and seasoning into the steamed cauliflower. Using an immersion blender or electric mixer, mix until the cauliflower is the same texture and mashed poatoes.
- In each meal prep container add in about ¾ cup of the mash, 1 meat loaf and ½ cup of green beans.
- Store in the fridge for up to 4 days.
- To reheat- pop one corner of the container and microwave for 1:45.