Spicy Turkey Meatloaf with Yukon Gold Roasted Potatoes
Spicy Turkey Meatloaf with Yukon Gold Roasted Potatoes
When I moved to Idaho over 30 years ago from Southern California and started working as a dietitian here in the valley, I quickly learned my place. Diet history after diet history revealed a love affair with meat and potatoes. Hello! I’m in the very heart of ranch and potato farming country, never mind that heart disease and diabetes run at a high level here. It behooves me to change these patterns even for the health of my patients; most folks are dyed in the wool, fiercely committed to this very western style of eating. Not only does this pattern lack variety, but it is often eaten in pretty large volumes because so few fruits and vegetables are served along with the M and P. What’s an Idaho dietitian to do?
For all my Idaho and beyond folks who are meat and potato lovers of the world, I’ve got the perfect meal. It a more wholesome, lightened up meatloaf, made with ground turkey (sorry Idaho Beef Council), tons of fabulous spices and healthy oils. You’re going to write home about this recipe because it’s not your mother’s meatloaf, all mushy and greasy from too many saltine crackers and fatty hamburger she used to use. Nope, this one is a perfect texture resulting from the sauteed onions, mushrooms, garlic and carrot blended with some Panko crumbs, Sriracha, soy and Worcestershire sauces, topped with a sweet ketchup/nutmeg spread.
Yukon Gold potatoes are the luckiest variety of potatoes around because they are naturally smooth and buttery, so require fewer accouterments to make them delicious. I toss cut wedges with olive oil, sea salt and rosemary leaves, then bake them at 425 degrees for less than 20 minutes. Roasted simply and perfectly, they are the companion this meatloaf craves, just like my Amazing Italian Meatballs craves it’s mashed potatoes.
- Spicy Turkey Meatloaf with Yukon Gold Roasted Potatoes
- Cooking spray
- 1 medium onion, cut into quarters
- 1 (8-ounce) package mushrooms
- 1 large carrot, peeled
- 3 garlic cloves
- 1/4 cup panko (Japanese breadcrumbs)
- 1/4 cup fat-free, less-sodium chicken broth
- 3 Tbsp chopped fresh flat-leaf parsley
- 1 Tbsp low-sodium soy sauce
- 1 Tbsp Sriracha (hot chile sauce, such as Huy Fong)
- 1 Tbsp Worcestershire sauce
- 1/2 tsp freshly ground black pepper
- 1 1/2 pounds ground turkey breast
- 1 large egg, lightly beaten
- 1/2 cup ketchup
- 1 Tbsp brown sugar
- 1/8 tsp dry mustard
- 1/8 tsp ground nutmeg
- 6-8 (3-4-inch diameter) yukon gold potatoes, scrubbed and cut into wedges (leave skins on)
- 2 Tbsp olive oil
- 1 Tbsp dried rosemary leaves
- Preheat oven to 350 degrees F. Coat a broiling pan with cooking spray.
- Place onion, mushrooms, carrots and garlic in container of a food processor fitted with a metal blade. Cover and pulse until finely chopped.
- Melt butter in a large nonstick skillet placed over medium heat. Add finely chopped onion, mushrooms, carrots and garlic to pan; cook 8 minutes, stirring occasionally. Remove from heat; cool 5 minutes.
- Combine mushroom mixture, panko, chicken broth, parsley, soy sauce, Sriracha, Worcestershire, black pepper, turkey breast and egg in a large bowl; stir well to combine. Shape turkey mixture into a 9 x 5–inch rectangle on prepared broiler pan.
- Combine ketchup, brown sugar, mustard, and nutmeg in a small bowl, stirring with a whisk. Spread ketchup mixture evenly over top of meat loaf. Bake at 350 degrees F for 50-55 minutes or until a thermometer inserted into the center of the loaf registers 160 degrees. Let stand for 10 minutes before serving.
- For the potatoes: Heat oven to 425 degrees F. Toss potato wedges with olive oil and rosemary leaves. Arrange on a baking sheet in a single layer. Bake for 15-20 minutes, tossing halfway through baking time, until potatoes are browned and crispy. Serve immediately with sliced meatloaf.
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