Turkey Meatloaf with Crushed Potatoes

Yields: 4 servings

Ingredients

Meatloaf

• 1 medium yellow onion, roughly chopped
• 1 garlic clove, smashed
• 1 slim carrot, roughly chopped **
• Olive oil
• Kosher salt and freshly ground black pepper
• ½ cup (30 grams) panko-style breadcrumbs
• ¼ cup (60 grams) chicken broth
• ½ tablespoon tomato paste
• 1 teaspoon Dijon mustard
• 1 tablespoon (15 grams) Worcestershire sauce
• 2 tablespoons chopped fresh flat-leaf parsley
• 1 large egg
• 1 pound (455 grams) ground turkey, preferably a mix of dark and light meat, or just dark **

Glaze

• 1 heaped (20 grams) tablespoon ketchup
• 1 tablespoon molasses
• 1 tablespoon (15 grams) apple-cider vinegar
• 1 teaspoon hot sauce of your choice (optional) **
• 1 teaspoon Worcestershire sauce
• Kosher salt and freshly ground black pepper, to taste

Crushed Potatoes

• Kosher salt
• 1 ½ pounds (680 grams) small red or Yukon Gold potatoes **
• ¼ cup (60 grams) heavy cream
• 1 garlic clove
• 3 tablespoons (45 grams) unsalted butter, cut into pieces
• 2 scallions, finely minced (white and green parts)
• ⅓ cup (80 grams) sour cream
• 2 teaspoons white vinegar
• Freshly ground black pepper
• 2 tablespoons mince fresh flat-leaf parsley (or 1 tablespoon each parsley and dill)

Directions

Heat the oven to 350° F (175° C).

Prepare the meatloaf:

1. Lightly coat a 9-by-13-inch baking dish or small sheet pan with nonstick spray.
2. Very finely dice the onion, garlic, and carrot in a food processor, or by hand.
3. Heat a large skillet over medium heat. Once the skillet is hot, coat the bottom with olive oil, and heat it for a minute; then add the vegetables. Season with salt and pepper, and cook, stirring frequently, until they begin to brown, about 7 to 10 minutes; transfer them to a large bowl.
4. Add the breadcrumbs, broth, tomato paste, mustard, Worcestershire, parsley, 1 teaspoon salt, and ½ teaspoon pepper, and stir to combine.
5. Add the egg by beating it directly into the vegetable mixture.
6. Add the turkey, and combine just until the vegetable-egg mixture is dispersed through the meat.
7. Pat the turkey mixture into about a 4-by-8-inch shape in your prepared pan.

Make the glaze:

In small bowl, combine the glaze ingredients. Brush or spoon the glaze over the meatloaf.

Bake:

1. Bake the meatloaf for 30 to 35 minutes, until the internal temperature is 160° F (70° C). If you don't have a thermometer, you can insert a knife into the center and hold it there for 10 seconds. You should feel no resistance, and when you pull it out, the blade should feel hot.
2. Let the meatloaf rest for 5 minutes, then cut into 1-inch slices to serve with crushed potatoes.

Crushed Potatoes:

1. In a large saucepan, cover the potatoes with cold salted water, and bring to a simmer. Cook, simmering, until the potatoes are fork-tender, about 20 minute. Drain. You can keep the potatoes warm until they're needed by letting them rest in the empty pot off the heat, covered with a lid, then transfer to a bowl when you're ready to finish them.
2. In your emptied saucepan, heat the cream and garlic together until simmering. Keep a close eye on it to make sure it doesn't boil over. Remove the pan from the heat, and whisk in the butter until it melts. Sir in the scallions, sour cream, and vinegar. Season well with salt (up to 1 teaspoon kosher salt) and black pepper.
3. In a large bowl, use a fork or potato masher to smash each potato once or twice, but leave them mostly in craggy chunks. Pour the cream-garlic mixture over them, add the herbs, then season again with slat and several grinds of black pepper, and combine everything with two big folded stirs. Leave some pockets of the garlic cream not mixed in. Serve hot, with the meatloaf.

Note

• This is a small-sized meatloaf which works for a family of 4. It doubles easily, either as two small loaves (baking time the same) or ne larger, freeform loaf that will take between 60 and 70 minutes in the oven.

Tam's notes:

• Carrot -- I have skipped adding it each time I made this so far
• Turkey -- I use the packages from Costco - which I think are all white meat
• Hot sauce -- increase to up to 2 teaspoons
• Potatoes -- I use any type of potato, skin left on, cut into 2-inch chunks to cook
• The glaze will be runny for the top of the meatloaf - don't worry - still adds flavor

From Smitten Kitchen Keepers by Deb Perelman