Popular
Latest From the Show
Turkey Meatloaves and Smashed Sweet Potatoes, Peas and Radishes
Q&A with Organizational Pro Peter Walsh + Dermatologist Shares A…
Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach
See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…
How to Make Chicken and Lobster Piccata | Richard Blais
Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…
Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…
The Best Moments From 17 Seasons of the Show Will Make You Laugh…
How to Make Crabby Carbonara | Rachael Ray
Rach Chats "Firsts" In Flashback From Our First Episode Ever In …
How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …
Rach's Chef Pals Say Goodbye to Show in Surprise Video Message
How to Make Sesame Cookies | Buddy Valastro
How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…
How to Make Shrimp Burgers | Jacques Pepin
How to Make Spanakopipasta | Rachael Ray
Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special
Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…
Ingredients
- 5 medium sweet potatoes, peeled and cubed
- Salt
- 2 pounds ground turkey
- 2 slices whole wheat bread, toasted and buttered, finely chopped
- 1 1/2 cups chicken stock
- 1 egg, beaten
- 1 large shallot, finely chopped
- 2 tablespoons chopped fresh thyme
- 2 rounded tablespoons marmalade
- 2 rounded tablespoons grainy mustard
- EVOO - Extra Virgin Olive Oil, for drizzling
- 4 tablespoons butter
- 2 tablespoons flour
- Splash of orange juice
- 1 tablespoon Worcestershire sauce
- 2 10 ounce boxes green peas
- 1/2 cup chopped radishes
- 1/4 cup chopped chives
- 1/2 cup cream or half-n-half
- Freshly grated nutmeg, to taste
Yield
Serves: 6
Preparation
Preheat oven to 425F.
Place the potatoes in a pot, cover with water and bring to a boil; salt water and cook to tender.
Cover a large baking sheet with parchment paper.
Meanwhile, mix meat with bread, a splash of stock, egg, shallots, thyme, marmalade combined with mustard, salt and pepper. Form 6 mini meatloaves and arrange on parchment paper, cover with some EVOO and roast to golden, 20 minutes or so.
For gravy, over medium heat in skillet, melt 2 tablespoons butter, whisk in flour 1 minute, then whisk in a splash of orange juice, Worcestershire and 1 cup chicken stock. Thicken for a few minutes and season with salt and pepper to taste.
To a second larger skillet add peas, a small splash of water and butter. Bring the peas to a boil, reduce out the water 2-3 minutes, then reduce heat to medium and saut with radishes 2-3 minutes more, add chives, season with salt and pepper.
Drain cooked sweet potatoes and return to hot pot. Mash with a little stock and cream, then add salt, pepper and nutmeg to taste.
Serve meatloaves with gravy on top, sweet potatoes and peas with radishes along side.