Romesco Turkey Meatloaf with Mashed Potatoes & Roasted Green Beans

Romesco Turkey Meatloaf

with Mashed Potatoes & Roasted Green Beans

45 MIN
4 Servings
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From the Test Kitchen

To elevate this savory turkey meatloaf, we’re topping it with a delicious romesco ketchup before and after baking for even more layers of flavor. For a hearty accompaniment, we’re serving it alongside mashed potatoes and tender green beans tossed with tangy balsamic onions.
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  • Nutrition
    PER SERVING
  • Calories
    650 Cals (est.)
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ingredients
Romesco Turkey Meatloaf with Mashed Potatoes & Roasted Green Beans
Title
  • 18 oz Ground Turkey
  • 1¼ lbs Golden Potatoes
  • 1 Yellow Onion
  • 6 oz Green Beans
  • 2 cloves Garlic
  • 6 Tbsps Romesco Sauce (Contains Almonds)
  • 3 Tbsps Ketchup
  • 1¼ cups Panko Breadcrumbs
  • 1 oz Balsamic-Marinated Cipolline Onions
  • ¼ cup Mayonnaise
  • ⅓ cup Chicken Bone Broth
  • 1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)
Prepare the ingredients & make the romesco ketchup
1 Prepare the ingredients & make the romesco ketchup

Place an oven rack in the center of the oven; preheat to 450°F.  Wash and dry the fresh produce. In a large bowl, combine breadcrumbs and broth. Set aside to rehydrate at least 10 minutes. Halve, peel, and small dice the yellow onion. Cut off and discard any stem ends from the green beans. Medium dice the potatoes. Peel and roughly chop 2 cloves of garlic. Roughly chop the cipolline onions. In a bowl, combine the romesco sauce and ketchup. Season with salt and pepper.

Cook the onion
2 Cook the onion

In a medium pot, heat a drizzle of olive oil on medium high. Add the diced yellow onion; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and softened. Transfer to the bowl of  rehydrated breadcrumbs. Wipe out the pot and refill 3/4 of the way up with salted water; cover and heat to boiling on high. 

Form & start the meatloaf
3 Form & start the meatloaf

Line a sheet pan with foil.  Transfer half the romesco ketchup to a separate bowl and set aside. Lightly oil the center of the foil. To the bowl of breadcrumbs and onion, add the turkey and half the spice blend. Season with salt and pepper. Gently mix to combine. Transfer to the oiled portion of the foil. Shape into a tightly packed  loaf, about 10 inches by 3 inches. Evenly top with the remaining romesco ketchup. Roast 7 minutes. Leaving the oven on, remove from the oven.

Cook & mash the potatoes
4 Cook & mash the potatoes

Meanwhile, add the diced potatoes and chopped garlic to the pot of boiling water. Cook 17 to 19 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add a drizzle of olive oil. Season with salt and pepper. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired.

Bake the meatloaf & green beans
5 Bake the meatloaf & green beans

Meanwhile, in a bowl, combine the green beans and a drizzle of olive oil; season with salt, pepper, and enough of the remaining spice blend to coat (you may have extra). Toss to coat. Transfer to the sheet pan of partially-roasted meatloaf; arrange in an even layer around the edges. Roast 13 to 15 minutes, or until the green beans are tender when pierced with a fork and the meatloaf is cooked through.* Remove from the oven and let stand at least 2 minutes.

*An instant-read thermometer should register 160°F.

Finish & serve your dish
6 Finish & serve your dish

To the bowl of reserved romesco ketchup, add the mayonnaise; stir to combine. Transfer the roasted meatloaf to a cutting board; carefully slice crosswise. To the pan of roasted green beans, add the chopped cipolline onions. Stir to combine. Serve the sliced meatloaf with the mashed potatoes and finished green beans. Top the meatloaf with the creamy romesco ketchup. Enjoy!

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Prepare the ingredients & make the romesco ketchup
1 Prepare the ingredients & make the romesco ketchup

Place an oven rack in the center of the oven; preheat to 450°F.  Wash and dry the fresh produce. In a large bowl, combine breadcrumbs and broth. Set aside to rehydrate at least 10 minutes. Halve, peel, and small dice the yellow onion. Cut off and discard any stem ends from the green beans. Medium dice the potatoes. Peel and roughly chop 2 cloves of garlic. Roughly chop the cipolline onions. In a bowl, combine the romesco sauce and ketchup. Season with salt and pepper.

2 Cook the onion

In a medium pot, heat a drizzle of olive oil on medium high. Add the diced yellow onion; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and softened. Transfer to the bowl of  rehydrated breadcrumbs. Wipe out the pot and refill 3/4 of the way up with salted water; cover and heat to boiling on high. 

Cook the onion
Form & start the meatloaf
3 Form & start the meatloaf

Line a sheet pan with foil.  Transfer half the romesco ketchup to a separate bowl and set aside. Lightly oil the center of the foil. To the bowl of breadcrumbs and onion, add the turkey and half the spice blend. Season with salt and pepper. Gently mix to combine. Transfer to the oiled portion of the foil. Shape into a tightly packed  loaf, about 10 inches by 3 inches. Evenly top with the remaining romesco ketchup. Roast 7 minutes. Leaving the oven on, remove from the oven.

4 Cook & mash the potatoes

Meanwhile, add the diced potatoes and chopped garlic to the pot of boiling water. Cook 17 to 19 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add a drizzle of olive oil. Season with salt and pepper. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired.

Cook & mash the potatoes
Bake the meatloaf & green beans
5 Bake the meatloaf & green beans

Meanwhile, in a bowl, combine the green beans and a drizzle of olive oil; season with salt, pepper, and enough of the remaining spice blend to coat (you may have extra). Toss to coat. Transfer to the sheet pan of partially-roasted meatloaf; arrange in an even layer around the edges. Roast 13 to 15 minutes, or until the green beans are tender when pierced with a fork and the meatloaf is cooked through.* Remove from the oven and let stand at least 2 minutes.

*An instant-read thermometer should register 160°F.

6 Finish & serve your dish

To the bowl of reserved romesco ketchup, add the mayonnaise; stir to combine. Transfer the roasted meatloaf to a cutting board; carefully slice crosswise. To the pan of roasted green beans, add the chopped cipolline onions. Stir to combine. Serve the sliced meatloaf with the mashed potatoes and finished green beans. Top the meatloaf with the creamy romesco ketchup. Enjoy!

Finish & serve your dish