Smoky Turkey Meatloaf with Garlic Mashed Potatoes & Roasted Romanesco

Smoky Turkey Meatloaf

with Garlic Mashed Potatoes & Roasted Romanesco

45 MIN
+$1.99/serving 4 Servings
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Available Options

  • with Ground Turkey
    includes 18 oz No Added Hormones, Antibiotic-Free Ground Turkey View recipe
  • with Ground Beef
    includes 18 oz No Added Hormones, Pasture-Raised Ground Beef
    Wellness
    • 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 cauliflower tossed with tangy balsamic onions.

    Get Cooking

    Dietary Information Wellness

    This meal was designed in collaboration with nutritionists with your holistic health in mind.

    Carb Conscious
    • Nutrition
      PER SERVING
    • Calories
      740 Cals (est.)
    fresh
    ingredients
    Smoky Turkey Meatloaf with Garlic Mashed Potatoes & Roasted Romanesco
    Title
    • 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 head Romanesco Cauliflower
    • 1 Yellow Onion
    Full recipe coming soon!

    Our culinary team is preparing this recipe.

    Tips from Home Chefs

    Smoky Turkey Meatloaf

    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. Halve, peel, and small dice the yellow onion. Cut out and discard the core of the cauliflower; cut into small florets. Medium dice the potatoes. Peel and roughly chop 2 cloves of garlic. Roughly chop the cipolline onions. In a large bowl, combine the breadcrumbs 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. 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 the meatloaf
    3 Form 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 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.

    4 Roast the meatloaf & cauliflower

    In a bowl, combine the cauliflower florets and a drizzle of olive oil; season with salt, pepper, and the remaining spice blend. Toss to coat. Transfer to the sheet pan of meatloaf; arrange in an even layer around the edges Roast 19 to 22 minutes, or until the cauliflower is 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. 

    Roast the meatloaf & cauliflower
    Cook & mash the potatoes
    5 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.

    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 cauliflower, add the chopped cipolline onions. Stir to combine. Serve the sliced meatloaf with the mashed potatoes and finished cauliflower. Top the meatloaf with the creamy romesco ketchup. Enjoy!

    Finish & serve your dish
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