Turkey Meatloaf Mashed Potatoes (Printable Version)
Tender turkey loaf paired with creamy mashed Yukon Gold potatoes, seasoned and glazed.
# What You'll Need:
→ Turkey Meatloaf
01 - 1.5 lbs ground turkey
02 - 1 cup gluten-free breadcrumbs
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced
05 - 2 large eggs
06 - 0.5 cup milk
07 - 0.25 cup ketchup
08 - 2 tbsp Worcestershire sauce
09 - 1 tsp dried thyme
10 - 1 tsp salt
11 - 0.5 tsp black pepper
→ Glaze
12 - 0.25 cup ketchup
13 - 2 tbsp brown sugar
14 - 1 tbsp Dijon mustard
→ Mashed Potatoes
15 - 2 lbs Yukon Gold potatoes, peeled and cubed
16 - 0.5 cup warmed milk
17 - 4 tbsp unsalted butter
18 - Salt and pepper to taste
19 - 2 tbsp chopped fresh chives (optional)
# Step-by-Step:
01 - Preheat oven to 375°F and prepare a loaf pan by lining it with parchment paper or lightly greasing.
02 - In a large bowl, mix ground turkey, breadcrumbs, onion, garlic, eggs, milk, ketchup, Worcestershire sauce, thyme, salt, and pepper until just combined without overmixing.
03 - Transfer mixture into the prepared loaf pan, pressing gently to even out the surface.
04 - Combine ketchup, brown sugar, and Dijon mustard in a small bowl; spread evenly over meatloaf.
05 - Bake for 55 to 60 minutes until the internal temperature reaches 165°F; let rest 10 minutes before slicing.
06 - Place peeled and cubed potatoes in a pot, cover with cold salted water, bring to a boil, and cook until fork-tender, about 15 to 18 minutes.
07 - Drain potatoes, return to pot; add warmed milk and butter, mash until creamy, then season with salt and pepper to taste.
08 - Slice meatloaf and serve with mashed potatoes, garnishing with chopped chives if desired.
# Expert Advice:
01 -
- It's lighter than beef but just as satisfying, with a glaze that caramelizes into something almost addictive.
- The mashed potatoes cook while the meatloaf bakes, so everything finishes at once without juggling timers.
02 -
- Don't skip the resting time after baking or the meatloaf will fall apart when you slice it.
- Warm the milk before adding it to the potatoes, cold liquid makes them gluey and heavy.
03 -
- Press the meatloaf gently into the pan, packing it too tight makes it heavy and dense.
- Always check the internal temperature with a thermometer, guessing leads to dry or undercooked meat.