Turkey Mini-Meatloaves with Roasted Root Veggies

*** this recipe is not gluten-free ***
(but can easily be made as such -- see below)

*** this recipe is not gluten-free ***

(but can easily be made as such -- see below)

This comes from the "Cook Yourself Thin" cookbook.  I amended the recipe slightly using ingredients that I had on hand.  What I am posting here is my version of the recipe (I think the only thing I changed was the bread/bread crumbs).  I have to say that these meatloaves are FANTASTIC -- I could eat them by the dozens!

For the Meatloaves:

• Arnold - Select Multi-Grain Sandwich Thins, 1 roll (to make this recipe GF, you could substitute your favorite GF bread crumbs, homemade or otherwise)
• Skim Milk, 0.5 cup  
• Olive Oil, 4 teaspoons  
• Onions - 1 medium  
• Spinach - 5 oz.
• Turkey - Ground, 1.25 lbs  
• Cheese - Parmesan, grated, 2 tbsp  
• Eggs - Whole, 1 large  
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon freshly grated nutmeg 

For the Glaze:

• Ketchup, 3 tbsp  
• Lea & Perrins - Worcestershire Sauce, 2 tsp  
• 1 teaspoon hot sauce 

For the Veggies:

• Potatoes - 431.0 grams (approximately 2 yukon golds)  
• Carrots - 242 grams (approximately 3 large ones)
• Asparagus - 66 grams (about 4 stalks)
• Chives - 1 tsp chopped
• Olive Oil, 1.5 tablespoon  
• 1 teaspoon chopped parsley
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Directions:

1. Preheat oven to 375-degrees. Arrange oven racks to accommodate two dishes being cooked simultaneously.
2. Grind the bread in a food processor until fine crumbs form. Transfer to a large bowl, and pour milk over crumbs.
3. Heat 1 teaspoon oil in a large skillet, preferably nonstick, over medium heat. Add onion and cook, stirring occasionally, until softened and golden, about 5 minutes. Add spinach, and stir until just wilted, about 30 seconds. Transfer to bowl with soaked crumbs. Add the turkey, cheese, egg, salt, pepper and nutmeg. Combine the mixture with your hands until well mixed; it will be quite wet.
4. Pack 1/5 of the mixture into each of 5 mini personal-size throw away pie pans (sprayed with cooking spray).  Bake mini meatloaves until cooked through and golden, about 40 minutes.
5. While the meatloaves are cooking, make the glaze: In a small bowl combine the ketchup, Worcestershire sauce and hot sauce. Brush over meatloaves.
6.  To make the roasted root vegetables: On a baking sheet, toss all the vegetables in the olive oil, and season with salt and pepper. Add to the oven along with the meatloaves and roast for 30 to 35 minutes, stirring midway through baking. Remove from the oven and sprinkle with fresh herbs.

Each of the 5 servings has:

• 339 calories
• 27 g protein
• 31 g carbs
• 19 g fat
• 6 g fiber
• 578 mg sodium