Autumn Turkey Meatloaf

A flavorful and moist ground turkey meatloaf, baked to perfection and served with creamy mashed potatoes and braised kale for a complete and wholesome autumn dinner.

• Prep: 20 min
• Cook: 50 min
• Total: 1 hr 10 min
• Servings: 2
• Cuisine: American
• Difficulty: Medium
• Cost: $5.11/serving

Dietary

• Nut-Free
• Soy-Free
• High-Protein
• High-Fiber

Tags

• bake
• comfort food
• savory

Ingredients

• 1 tablespoon olive oil
• 0.5 cup yellow onion (finely chopped)
• 1 carrot (finely shredded)
• 1 clove garlic (minced)
• 1 pound ground turkey (93% lean)
• 0.25 cup panko breadcrumbs
• 1 egg (beaten)
• 1 tablespoon ketchup
• 1 teaspoon dried Italian seasoning
• 0.5 cup beef broth
• 1 pound Russet potatoes (peeled, quartered)
• 2 tablespoon butter
• 0.5 cup milk
• 4 cup fresh kale (tough stems removed, chopped)
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Instructions

1. Preheat oven to 375°F (190°C). Place 1 pound peeled and quartered Russet potatoes in a pot and cover with cold water. Add 1/2 teaspoon salt. Bring to a boil, then reduce heat and simmer until very tender, about 15-20 minutes. Drain well.
2. While potatoes cook, heat 1 tablespoon olive oil in a skillet over medium heat. Add 1/2 cup finely chopped yellow onion and 1 each finely shredded carrot. Cook for 5-7 minutes until softened. Stir in 1 clove minced garlic and cook for 1 minute more until fragrant. Remove from heat and let cool slightly.
3. In a large bowl, combine 1 pound ground turkey, 1/4 cup panko breadcrumbs, 1 large beaten egg, 1 tablespoon ketchup, 1 teaspoon dried Italian seasoning, and the cooled vegetable mixture. Season with remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper. Mix gently until just combined (do not overmix).
4. Form the mixture into a loaf shape and place in a small oven-safe dish or baking pan. Spread a thin layer of extra ketchup over the top of the meatloaf. Bake for 45-50 minutes, or until the internal temperature reaches 165°F (74°C). Let rest for 5 minutes before slicing.
5. For the mashed potatoes, return drained potatoes to the hot pot. Add 2 tablespoons butter, 1/2 cup milk, and a pinch of salt and pepper. Mash until smooth and creamy.
6. For the braised kale, heat a small amount of olive oil in a separate skillet. Add 4 cups fresh chopped kale and 1/2 cup beef broth. Cover and cook for 5-7 minutes, stirring occasionally, until kale is tender. Season with salt and pepper to taste.
7. Serve slices of turkey meatloaf with mashed potatoes and braised kale.

Notes

Adding shredded zucchini to the meatloaf mix is another way to incorporate extra vegetables and moisture.

Nutrition (per serving)

• Calories: 780
• Protein: 58.5 g
• Carbohydrates: 54.3 g
• Fat: 37.8 g
• Fiber: 10.1 g
• Sodium: 1200 mg
• Saturated Fat: 15.3 g
• Sugar: 10.2 g
• Cholesterol: 235 mg