Romesco Turkey Meatloaf

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.

In a medium pot, heat a drizzle of olive oil on medium-high until hot. 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.

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 beef 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.

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.

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 12 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 the meatloaf stand at least 2 minutes.

*The USDA recommends a minimum safe cooking temperature of 160°F for beef.

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