Ingredients
1
tablespoon olive oil
1
small onion, finely chopped
2
carrots, peeled and diced
1 1/4
lb ground turkey breast
1/2
cup plain 2% Greek yogurt
1/4
cup ketchup
1
cup Progresso™ plain panko crispy bread crumbs
2
tablespoons harissa chili paste
1/2
teaspoon ground coriander
1/2
teaspoon salt
1/4
teaspoon pepper
2
cloves garlic, finely chopped, or 1/4 teaspoon garlic powder
1
egg, slightly beaten
1/2
cup ketchup
2
teaspoons harissa chili paste
1
tablespoon packed brown sugar
1/2
English (hothouse) cucumber, very thinly sliced (about 1 cup)
1
medium avocado, pitted, peeled and chopped
1/4
cup fresh parsley, chopped
2
tablespoons white vinegar
1/4
teaspoon salt
2
teaspoons honey
Preparation
Heat oven to 375°F. Line baking pan with sides with foil. In 10-inch skillet, heat oil over medium-high heat. Add onion and carrots; cook 5 to 10 minutes, stirring frequently, until crisp-tender.
In large bowl, mix all Meatloaf ingredients, including carrot mixture, until just combined (do not overmix). Shape mixture into 6 small loaves. Place in pan.
In small bowl, mix Topping ingredients; spread over tops of meatloaves.
Bake uncovered 35 to 40 minutes or until meat thermometer inserted in center of loaves reads 170°F. Meanwhile, in medium bowl, mix Pickled Cucumber Relish ingredients. Let stand 10 minutes. After meatloaves are done, let stand 5 minutes; drain. Remove from pan.
Spoon relish on tops of meatloaves before serving.
