24 Original Pretzel Crisps®
(from 7.2oz bag), chopped in food processor to resemble small crumbs
1/4 cup buttermilk
1/4 cup tomato ketchup
3 tablespoons concentrated tomato paste (from tube)
1 tablespoon balsamic vinegar
1-1/8 teaspoon smoked paprika
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon ground turmeric
1/2 teaspoon kosher salt
1 large egg
1 pound 93% lean ground turkey
1 cup vodka sauce (from 25oz jar)
26 Sea Salt & Cracked Pepper Pretzel Crisps® (from 7.2oz bag)
26 parmesan curls (for garnish)
2 tablespoons chopped green onions (for garnish)


  1. Start by preheating the oven to 325. Line large sheet pan with parchment paper and spray with no-stick cooking spray. Set aside. Add Pretzel Crisps® crumbs to large bowl with buttermilk and combine to soak crumbs. Then add ketchup, 2 tablespoons tomato paste, balsamic vinegar, 1 teaspoon smoked paprika, onion and garlic powders, turmeric, kosher salt, and egg. Stir to combine. Then add in the ground turkey; mix well by hand. To form each meatloaf, scoop 1 tablespoon turkey mixture and form into an oval shape by hand - each about 1.5-inches long by 3/4-inches wide. Place each one 1/2-inch apart on prepared pan. Bake on middle oven rack for 23-25 minutes, or until cooked through.
  2. Meanwhile, heat vodka sauce in 1-quart saucepan over low heat. Stir in remaining 1 tablespoon tomato paste and 1/8 teaspoon smoked paprika. Use a vegetable peeler to peel 26 2-inch long curls from a block of parmesan cheese. Arrange 26 Sea Salt & Cracked Pepper Pretzel Crisps® on a large platter. Top each Pretzel Crisps® with one warm meatloaf. Spoon 1.5 teaspoons sauce over each meatloaf. Garnish with parmesan curl and chopped green onions. Serve hot.