Spicy Chipotle Turkey Meatloaf with Mashed Potatoes & Roasted Carrots

Spicy Chipotle Turkey Meatloaf

with Mashed Potatoes & Roasted Carrots

45 MIN
4 Servings
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  • with Ground Turkey
    includes 18 oz No Added Hormones, Antibiotic-Free Ground Turkey
    Wellness
  • with Ground Beef
    includes 18 oz No Added Hormones, Pasture-Raised Ground Beef View recipe
  • with Ground Turkey

    From the Test Kitchen

    We’re putting a delicious, spicy twist on traditional meatloaf by roasting it with an irresistible topping of tangy-sweet ketchup mixed with fiery chipotle paste (made from chipotle chiles, which are simply dried, smoked jalapeños). It’s perfectly accompanied by our simple sides of smooth mashed potatoes and roasted carrots drizzled with our creamy tzatziki.
    12 Points value per serving
    To learn more about WW's Points program, visit ww.com

    Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting Points? Choose nonstick cooking spray (0 Points) instead of olive oil (1 Points value per teaspoon) to coat your pan before heating.
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    Dietary Information

    See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

    Carb Conscious 600 Calories Or Less
    • Nutrition
      PER SERVING
    • Calories
      530 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    fresh
    ingredients
    Spicy Chipotle Turkey Meatloaf with Mashed Potatoes & Roasted Carrots
    Title
    • 18 oz Ground Turkey
    • 1 Pasture-Raised Egg
    • 1¼ lbs Potatoes
    • ¾ lb Carrots
    • 3 Tbsps Ketchup
    • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
    • ½ cup Panko Breadcrumbs
    • 2 Tbsps Grated Cotija Cheese
    • ⅔ cup Mirepoix
    • 1 Tbsp Light Brown Sugar
    • ½ cup Tzatziki (Cucumber-Yogurt Sauce)
    • 2 tsps Chipotle Chile Paste
    Prepare the ingredients & make the glaze
    1 Prepare the ingredients & make the glaze

    Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Peel the carrots; halve crosswise, then halve lengthwise. In a bowl, whisk together the ketchup, sugar, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be.

    Form & start the meatloaf
    2 Form & start the meatloaf

    In a bowl, combine the turkey, mirepoix, breadcrumbs, egg, and spice blend; season with salt and pepper. Gently mix to combine. Transfer to one side of a sheet pan. Shape the mixture into a tightly packed loaf, about 10 inches by 3 inches. Transfer half the glaze to a separate bowl and set aside for serving. Evenly top the meatloaf with the remaining glaze. Roast 10 minutes. Leaving the oven on, remove from the oven.

    Cook & mash the potatoes
    3 Cook & mash the potatoes

    Meanwhile, add the diced potatoes 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. Cover to keep warm.

    Roast the meatloaf & carrots
    4 Roast the meatloaf & carrots

    Meanwhile, place the carrot pieces in a bowl. Drizzle with olive oil and season with salt and pepper; toss to coat. Carefully transfer to the other side of the sheet pan of partially roasted meatloaf. Arrange in an even layer. Return to the oven and roast 12 to 16 minutes, or until the carrots are browned and tender when pierced with a fork and the meatloaf is cooked through.* Remove from the oven. Let the meatloaf rest at least 2 minutes.

    *The USDA recommends a minimum safe cooking temperature of 165°F for turkey.  

    Slice the meatloaf & serve your dish
    5 Slice the meatloaf & serve your dish

    Carefully transfer the rested meatloaf to a cutting board and slice crosswise. Serve the sliced meatloaf with the mashed potatoes and roasted carrots. Top the meatloaf with the reserved glaze. Top the carrots with the tzatziki. Garnish the potatoes with the cheese. Enjoy!

    Tips from Home Chefs

    Prepare the ingredients & make the glaze
    1 Prepare the ingredients & make the glaze

    Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Peel the carrots; halve crosswise, then halve lengthwise. In a bowl, whisk together the ketchup, sugar, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be.

    2 Form & start the meatloaf

    In a bowl, combine the turkey, mirepoix, breadcrumbs, egg, and spice blend; season with salt and pepper. Gently mix to combine. Transfer to one side of a sheet pan. Shape the mixture into a tightly packed loaf, about 10 inches by 3 inches. Transfer half the glaze to a separate bowl and set aside for serving. Evenly top the meatloaf with the remaining glaze. Roast 10 minutes. Leaving the oven on, remove from the oven.

    Form & start the meatloaf
    Cook & mash the potatoes
    3 Cook & mash the potatoes

    Meanwhile, add the diced potatoes 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. Cover to keep warm.

    4 Roast the meatloaf & carrots

    Meanwhile, place the carrot pieces in a bowl. Drizzle with olive oil and season with salt and pepper; toss to coat. Carefully transfer to the other side of the sheet pan of partially roasted meatloaf. Arrange in an even layer. Return to the oven and roast 12 to 16 minutes, or until the carrots are browned and tender when pierced with a fork and the meatloaf is cooked through.* Remove from the oven. Let the meatloaf rest at least 2 minutes.

    *The USDA recommends a minimum safe cooking temperature of 165°F for turkey.  

    Roast the meatloaf & carrots
    Slice the meatloaf & serve your dish
    5 Slice the meatloaf & serve your dish

    Carefully transfer the rested meatloaf to a cutting board and slice crosswise. Serve the sliced meatloaf with the mashed potatoes and roasted carrots. Top the meatloaf with the reserved glaze. Top the carrots with the tzatziki. Garnish the potatoes with the cheese. Enjoy!

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