Mini Meatloaves with Veggies

Ingredients

• 1 lb. fingerling potatoes
• 1 pt. cherry tomatoes
• 4 sprig rosemary
• 2 tbsp. olive oil
• 1/2 tsp. salt
• 1 lb. ground turkey
• 1 c. bread crumbs
• 1/4 c. milk
• 1/2 medium onion
• 1 tbsp. Worcestershire sauce
• 1 egg
• 1/2 tsp. salt
• 2 tbsp. oil
• 1/2 c. ketchup
• 1 tbsp. balsamic vinegar
• 1/2 c. water

Instructions

1. Preheat oven to 450 degrees F.
2. Toss fingerling potatoes, cherry tomatoes, rosemary sprigs, 2 tablespoons olive oil, and 1/2 teaspoon salt on sheet pan. Roast 25 minutes.
3. Meanwhile, combine ground turkey, bread crumbs, 1/4 cup milk, grated onion, Worcestershire sauce, egg, and 1/2 teaspoon salt in bowl; shape into 4 loaves.
4. Brown loaves in 2 tablespoons oil in large skillet on medium-high 4 minutes; turn 1 time.
5. Mix ketchup and balsamic vinegar; brush each loaf with 1 tablespoon mixture.
6. Add water to skillet; cover and cook, on medium-low, 10 minutes (to 165 degrees F).
7. Serve meatloaves and vegetables with remaining ketchup mixture.