Turkey Meatloaf with Parmesean Smashed Potatoes

Turkey Meatloaf with Parmesean Smashed Potatoes

Meatloaf is one the most requested dishes in my house that I always hesitate to make. Although it is super easy to prepare, it's not usually the healthiest, nor my favorite thing. With fall upon us I could not avoid the request anymore and decided to try something a bit different and definitely more healthy - Turkey Meatloaf. You need to be careful though - a lot of ground turkeys have almost as much fat as lean ground beef, so try to find one that has less than 10%. Adding a pan of water on the bottom rack of the oven helps to keep this meatloaf very moist. I also made a few flavor additions after reading some reviews on this recipe. Served with a scrumptious side of Parmesean Smashed Potatoes was the perfect compliment. I lightened them up by using light butter, half and half and light sour cream. I love to use yukon gold potatoes which have such a sweet flavor. Please note that half this recipe is plenty to serve 4 people and makes one nice bread size loaf. This is a new favorite and a 'do over' in the Moore house!

origin - Ina Garten
difficulty - simple
health meter - medium

3 cups chopped yellow onions (2 large onions)
2 tablespoons good olive oil
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon fresh thyme leaves (1/2 teaspoon dried)
1/3 cup Worcestershire sauce
3/4 cup chicken stock
1 1/2 teaspoons tomato paste
5 pounds ground turkey breast
1 1/2 cups plain dry bread crumbs
3 extra-large eggs, beaten
3/4 cup ketchup
1/4 cup finely shredded carrots (for half this recipe)
1 tbsp horseradish (for half this recipe)
1/2 cup grated mozzerella cheese (for half this recipe)

Preheat oven to 325 degrees F.

In a medium saute pan, over medium-low heat, cook the onions, olive oil, salt, pepper, and thyme until translucent, but not browned, approximately 15 minutes. Add the Worcestershire sauce, chicken stock, and tomato paste and mix well. Allow to cool to room temperature.

Combine the ground turkey, bread crumbs, eggs, carrots, horseradish, cheese and onion mixture in a large bowl. Mix well and shape into a rectangular loaf on an ungreased sheet pan. Spread the ketchup evenly on top. Bake for 1 1/2 hours (I increased the temp to 375 at the end and it took all of the 1 1/2 hours)until the internal temperature is 160 degrees F. and the meatloaf is cooked through. (A pan of hot water in the oven under the meatloaf will keep the top from cracking.) Serve hot, at room temperature, or cold in a sandwich.

Parmesean Smashed Potatoes *half this recipe is enough for 4 servings!

3 pounds red potatoes, unpeeled *I used yukon golds
1 tablespoon kosher salt plus 2 teaspoons
1 1/2 cups half-and-half
1/4 pound (1 stick) unsalted butter *I used light butter
1/2 cup sour cream *I used light sour cream
1/2 cup freshly grated Parmesan
1/2 teaspoon freshly ground black pepper

Place the potatoes and 1 tablespoon of salt in a 4-quart saucepan with cold water to cover. Bring to a boil, lower the heat, and simmer covered for 25 to 35 minutes, until the potatoes are completely tender. Drain.

In a small saucepan, heat the half-and-half and butter. Transfer the potatoes to an electric mixer fitted with the paddle attachment and mix them for a few seconds on low speed to break them up. Slowly add the hot cream and butter to the potatoes, mixing on the lowest speed (the last quarter of cream and butter should be folded in by hand). Fold in the sour cream, Parmesan, the remaining salt, and pepper; season, to taste, and serve immediately. If the potatoes are too thick, add more hot cream and butter.

Keep the smashed potatoes hot in a heat-proof bowl set over simmering water.