Smoky Turkey Meatloaf

with Garlic Mashed Potatoes & Roasted Green Beans

45 MIN

+$1.99/serving 4 Servings

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with Ground Beef

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 garlic mashed potatoes and tender roasted green beans tossed with tangy balsamic onions.
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Nutrition

PER SERVING
Calories

740 Cals (est.)

View Full Nutrition

fresh

ingredients

18 oz Ground Beef
½ cup Panko Breadcrumbs
6 Tbsps Romesco Sauce (Contains Almonds)
3 Tbsps Ketchup
1¼ lbs Potatoes
2 cloves Garlic
1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)
1 oz Balsamic-Marinated Cipolline Onions
¼ cup Mayonnaise
2½ Tbsps Chicken Demi-Glace
1 Yellow Onion
¾ lb Green Beans
2 Tbsps Vegetarian Worcestershire Sauce

step-by-step

instructions

Cook Along

1 Prepare the ingredients

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Halve, peel, and small dice the yellow onion. Medium dice the potatoes. Peel and roughly chop 2 cloves of garlic. Cut off and discard any stem ends from the green beans. Roughly chop the cipolline onions. In a large bowl, combine the breadcrumbs, worcestershire sauce, and demi-glace. In a separate 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 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. Rinse and wipe out the pot, then refill 3/4 of the way up with salted water; cover and heat to boiling on high.

3 Form & start the meatloaf

Line a sheet pan with foil. Lightly oil the center of the foil. Transfer half the romesco ketchup to a separate bowl and set aside. 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.

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 2 tablespoons 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.

5 Roast the meatloaf & green beans

Meanwhile, in a bowl, combine the green beans and a drizzle of olive oil; season with salt, pepper, and the remaining spice blend. 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 rest at least 2 minutes.

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

6 Finish & serve your dish

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 sheet 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!