Ingredients
1 lb. Fingerling potatoes
1 pint cherry tomatoes
4 sprigs rosemary
2 tbsp olive oil
½ tsp salt
1 lb ground turkey
1 cup bread crumbs
¼ cup milk
½ medium onion
1 tbsp Worcestershire sauce
1 egg
½ tsp salt
2 tbsp oil
½ cup ketchup
1 tbsp balsamic vinegar
½ cup water
Directions
Step 1
Preheat oven to 450 degrees F.
Step 2
Toss fingerling potatoes, cherry tomatoes, rosemary sprigs, 2 tbsp olive oil, and ½ tsp salt on a sheet pan. Roast for 25 minutes.
Step 3
Meanwhile, combine ground turkey, bread crumbs, ¼ cup milk, grated onion, Worcestershire sauce, egg, and ½ tsp salt in bowl; shape into 4 loaves.
Step 4
Brown loaves in 2 tbsp oil in large skillet on medium-high 4 minutes; turn 1 time.
Step 5
Mix ketchup and balsamic vinegar; brush each loaf with 1 tbsp mixture.
Step 6
Add water to skillet; cover and cook, on medium-low, 10 minutes (to 165 degrees F).
Step 7
Serve meatloaves and vegetables with remaining ketchup mixture.