Turkey Meatloaf & Tomato-Caper Sauce

with Roasted Broccoli & Mashed Potatoes

30 MIN

-$0.05/serving 2 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, buttery pan sauce made with garlic, capers, and fresh tomatoes, which we crush with a spoon as they cook to release their sweet natural juices. For a hearty accompaniment, we’re serving the meatloaf alongside roasted broccoli and delightfully rich cheesy mashed potatoes.
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Nutrition

PER SERVING
Calories

970 Cals (est.)

View Full Nutrition

fresh

ingredients

10 oz Ground Beef
2 cloves Garlic
4 oz Grape Tomatoes
½ lb Broccoli
1 Tbsp Capers
¼ cup Panko Breadcrumbs
1 oz Butter
1 Tbsp Rice Vinegar
2 Tbsps Sliced Roasted Almonds
½ cup Part-Skim Ricotta Cheese
1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
2 oz White Cheddar Cheese
¼ tsp Crushed Red Pepper Flakes
¾ lb Golden Potatoes

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients

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. Grate the cheese on the large side of a box grater. 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 and pepper; toss to coat. Halve the tomatoes. Peel and roughly chop 2 cloves of garlic.

2 Cook & mash the potatoes

Add the diced potatoes to the pot of boiling water. Cook 16 to 18 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Add half the grated cheese (you will have extra); 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.

3 Prepare the meatloaf

Meanwhile, lightly oil a sheet pan. In a bowl, combine the beef, ricotta, spice blend, and breadcrumbs; season with salt and pepper. Gently mix to combine. Transfer to one side of the oiled sheet pan. Shape into a tightly packed loaf, about 7 inches by 3 inches.

4 Roast the meatloaf & broccoli

Transfer the seasoned broccoli to the other side of the sheet pan of prepared meatloaf. Arrange in an even layer. Roast 14 to 16 minutes, or until the broccoli is tender when pierced with a fork and the meatloaf is cooked through.* Remove from the oven.

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

5 Make the pan sauce

Once the meatloaf and broccoli have roasted about 10 minutes, in a medium pan (nonstick, if you have one), heat half the butter on medium-high until melted. Add the halved tomatoes, capers, chopped garlic, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Add the vinegar (carefully, as the liquid may splatter), remaining butter, and 1 tablespoon of water. Cook, stirring frequently and pressing down on the tomatoes with the back of a spoon, 2 to 3 minutes, or until thoroughly combined and the sauce is slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired.

6 Slice the meatloaf & serve your dish

Carefully transfer the roasted meatloaf to a cutting board, then slice crosswise. Serve the sliced meatloaf with the mashed potatoes and roasted broccoli. Top the meatloaf with the pan sauce. Top the broccoli with the almonds. Enjoy!