Turkey Meatloaf with Creamy Mashed Potatoes & Sauteed Snap Peas

Turkey Meatloaf

with Creamy Mashed Potatoes & Sauteed Snap Peas

Group Created with Sketch. 40 min
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  • icon-servings Created with Sketch.
    4 Servings
  • icon-nutrition Created with Sketch. Est. 655 Cals/serving

Snap peas are a relatively recent addition to dinner tables. A new variety, they were cultivated to combine the most delicious parts of English peas and snow peas in a single vegetable. They’re best in spring, when they’re full of vivid flavor and satisfying crunch. We’re pleased to be featuring them here. Sautéed lightly with garlic, they’re a snappy side for our gourmet turkey meatloaf, made with panko breadcrumbs, Italian seasoning, ketchup and a savory trio of aromatics.

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Turkey Meatloaf with Creamy Mashed Potatoes & Sauteed Snap Peas
Title
  • 1⅛ lbs Ground Turkey
  • 1½ lbs Yukon Gold Potatoes
  • ½ lb Sugar Snap Peas
  • 4 cloves Garlic
  • 2 stalks Celery
  • 1 Yellow Onion
  • 1 large bunch Parsley
  • 3 Tbsps Butter
  • 2 tsps Italian Seasoning
  • ½ cup Ketchup
  • ½ cup Panko Breadcrumbs
  • ¼ cup Heavy Cream
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step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Large dice the potatoes. Snap off the stem of each snap pea pod; pull off and discard the tough string that runs the length of the pod. Peel and mince the garlic. Peel and small dice the onion. Small dice the celery. Pick the parsley leaves off the stems; discard the stems.

Cook & mash the potatoes:
2 Cook & mash the potatoes:

Add the potatoes to the pot of boiling water. Cook 18 to 20 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the butter. Using a fork, mash the mixture. Continuing to mash, gradually add as much of the heavy cream as you’d like, depending on how creamy you’d like the mash to be. Season with salt and pepper to taste. Transfer to a serving dish and set aside in a warm place.

Cook the aromatics:
3 Cook the aromatics:

While the potatoes cook, in a medium pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium until hot. Add the celery, onion and half the garlic; season with salt and pepper. Cook, stirring frequently, 3 to 5 minutes, or until softened and fragrant. Transfer to a bowl. Wipe out the pan.

Start the meatloaf:
4 Start the meatloaf:

While the potatoes continue to cook, add the ground turkey, breadcrumbs, Italian seasoning and half the ketchup to the bowl of cooked aromatics; season with salt and pepper. Mix to combine.

Finish the meatloaf:
5 Finish the meatloaf:

On a lightly oiled sheet pan, form the ground turkey mixture into a 10-inch by 3-inch loaf. Spread the remaining ketchup on top. Bake 23 to 25 minutes, or until lightly browned and cooked through. Remove from the oven and set aside. Let rest for at least 5 minutes.

Sauté the snap peas & serve your dish:
6 Sauté the snap peas & serve your dish:

While the meatloaf rests, in the same pan used to cook the aromatics, heat 1 tablespoon of olive oil on medium until hot. Add the remaining garlic and cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add the snap peas and 1 tablespoon of water. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened; season with salt and pepper to taste. Transfer to a serving dish. Slice the rested meatloaf into ½-inch pieces. Garnish the sliced meatloaf and mashed potatoes with the parsley. Enjoy!

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1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Large dice the potatoes. Snap off the stem of each snap pea pod; pull off and discard the tough string that runs the length of the pod. Peel and mince the garlic. Peel and small dice the onion. Small dice the celery. Pick the parsley leaves off the stems; discard the stems.

2 Cook & mash the potatoes:

Add the potatoes to the pot of boiling water. Cook 18 to 20 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the butter. Using a fork, mash the mixture. Continuing to mash, gradually add as much of the heavy cream as you’d like, depending on how creamy you’d like the mash to be. Season with salt and pepper to taste. Transfer to a serving dish and set aside in a warm place.

Cook & mash the potatoes:
3 Cook the aromatics:

While the potatoes cook, in a medium pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium until hot. Add the celery, onion and half the garlic; season with salt and pepper. Cook, stirring frequently, 3 to 5 minutes, or until softened and fragrant. Transfer to a bowl. Wipe out the pan.

4 Start the meatloaf:

While the potatoes continue to cook, add the ground turkey, breadcrumbs, Italian seasoning and half the ketchup to the bowl of cooked aromatics; season with salt and pepper. Mix to combine.

Start the meatloaf:
5 Finish the meatloaf:

On a lightly oiled sheet pan, form the ground turkey mixture into a 10-inch by 3-inch loaf. Spread the remaining ketchup on top. Bake 23 to 25 minutes, or until lightly browned and cooked through. Remove from the oven and set aside. Let rest for at least 5 minutes.

6 Sauté the snap peas & serve your dish:

While the meatloaf rests, in the same pan used to cook the aromatics, heat 1 tablespoon of olive oil on medium until hot. Add the remaining garlic and cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add the snap peas and 1 tablespoon of water. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened; season with salt and pepper to taste. Transfer to a serving dish. Slice the rested meatloaf into ½-inch pieces. Garnish the sliced meatloaf and mashed potatoes with the parsley. Enjoy!

Sauté the snap peas & serve your dish: