Turkey Meatloaf & 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 the breadcrumbs and broth. Set aside to rehydrate at least 10 minutes. Halve, peel, and small dice the yellow onion. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Place in a bowl; drizzle with olive oil and season with salt, pepper, and half the spice blend. Toss to coat. 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. 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 cooked onion, add the turkey and remaining 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. Arrange the seasoned broccoli in an even layer around the edges of the sheet pan. Roast 20 to 22 minutes, or until the broccoli is tender when pierced with a fork and the meatloaf is cooked through.* Remove from the oven and let stand at least 2 minutes.

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

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