Sunday Roast Turkey Meatloaf

A classic, tender turkey meatloaf topped with a tangy glaze, served with creamy mashed potatoes and a medley of seasonal roasted root vegetables, creating a comforting fall meal.

• Prep: 20 min
• Cook: 1 hr
• Total: 1 hr 20 min
• Servings: 4
• Cuisine: American
• Difficulty: Medium

Dietary

• Nut-Free
• High-Protein

Tags

• bake
• classic
• comfort food
• roast
• savory

Ingredients

• 1.5 pound lean ground turkey
• 0.5 yellow onion (finely diced)
• 2 clove garlic (minced)
• 1 large egg (lightly beaten)
• 0.5 cup panko breadcrumbs
• 2 tablespoon fresh parsley (chopped)
• 1 teaspoon dried thyme
• 0.5 teaspoon dried sage
• 1.5 teaspoon kosher salt
• 0.75 teaspoon black pepper (freshly ground)
• 0.25 cup ketchup
• 1 tablespoon Dijon mustard
• 1 tablespoon Worcestershire sauce
• 2 pound Russet potatoes (peeled and quartered)
• 0.5 cup milk
• 2 tablespoon unsalted butter
• 1 pound carrots (peeled and chopped into 1-inch pieces)
• 0.5 pound parsnips (peeled and chopped into 1-inch pieces)
• 2 tablespoon olive oil
• 2 fresh rosemaries (sprigs)

Instructions

1. Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Lightly grease a loaf pan.
2. In a large bowl, combine the lean ground turkey, finely diced yellow onion, minced garlic, lightly beaten large egg, panko breadcrumbs, chopped fresh parsley, dried thyme, dried sage, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Mix gently until just combined; do not overmix. Press the mixture into the prepared loaf pan.
3. In a small bowl, whisk together the ketchup, Dijon mustard, and Worcestershire sauce for the glaze. Spread half of the glaze evenly over the top of the meatloaf.
4. Bake the meatloaf for 45 minutes. Meanwhile, prepare your potatoes and root vegetables.
5. For the potatoes, place the peeled and quartered Russet potatoes in a large pot and cover with cold water by 1 inch. Add 1/2 teaspoon kosher salt to the water. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until fork-tender. Drain well.
6. For the roasted vegetables, in a medium bowl, toss the peeled and chopped carrots and parsnips with 2 tablespoons olive oil, the remaining 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and optional fresh rosemary or thyme sprigs. Spread them in a single layer on a baking sheet.
7. After the meatloaf has baked for 45 minutes, remove it from the oven and spread the remaining glaze over the top. Place the baking sheet with the roasted vegetables into the oven. Continue baking the meatloaf and vegetables for another 15-20 minutes, or until the meatloaf reaches an internal temperature of 160 degrees Fahrenheit (71 degrees Celsius) and the vegetables are tender and caramelized.
8. While the meatloaf and vegetables finish cooking, make the mashed potatoes. Return the drained Russet potatoes to the warm pot. Add 1/2 cup milk and 2 tablespoons unsalted butter. Mash until smooth and creamy. Season with additional salt and pepper to taste, if needed.
9. Remove the meatloaf from the oven and let it rest for 5-10 minutes before slicing. Serve slices of turkey meatloaf with creamy mashed potatoes and the roasted root vegetables.

Notes

Use a meat thermometer to ensure the meatloaf is cooked through. Leftovers are excellent and can be made into sandwiches.

Nutrition (per serving)

• Calories: 824
• Protein: 42.8 g
• Carbohydrates: 63.8 g
• Fat: 40.3 g
• Fiber: 4.8 g
• Sodium: 900 mg
• Saturated Fat: 15 g
• Sugar: 7.5 g
• Cholesterol: 100 mg