Turkey Meatloaf With Brown-Sugar Glaze And Mashed Potatoes

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 75 min · Turkey · high-protein

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Ingredients

• 1 lb ground turkey, 93% lean
• 1/2 cup panko breadcrumbs
• 1 large eggs
• 1/4 cup whole milk
• 1 yellow onion
• 1/4 cup ketchup
• 1 1/2 tbsp light brown sugar
• 1/2 tbsp Worcestershire sauce
• 1 lb russet potatoes
• 2 1/2 tbsp salted butter
• 1/4 cup heavy cream
• 2 garlic cloves
• 1/2 tsp dried thyme
• 1/2 tsp black pepper

Method (tap to check — screen stays awake)

1. Heat the oven to 375F and line a sheet pan with parchment. Soak the panko in the milk for 5 minutes until it turns to a paste; this is what keeps lean turkey from baking into a brick.
2. Grate the onion on the large holes of a box grater, or chop it very fine and soften it in a skillet for 5 minutes. Raw chunks of onion never fully cook inside a loaf.
3. Mix the turkey, soaked panko, onion, eggs, minced garlic, thyme, Worcestershire, 2 tablespoons of the ketchup, 2 teaspoons of salt, and the pepper with your hands. Stop the moment it looks combined. Overworking makes it rubbery.
4. Shape the mixture on the sheet pan into a free-form loaf about 9 by 5 inches. Baking it free-form instead of in a pan lets the sides brown and the fat run off.
5. Stir the remaining ketchup with the brown sugar and brush half of it over the loaf. Bake 35 minutes, brush on the rest, and bake 15 to 20 minutes more, until the glaze is dark and sticky and the center reads 165F.
6. Meanwhile, cut the potatoes into 2-inch chunks, start them in cold salted water, and boil 15 to 18 minutes until a chunk falls off a knife on its own.
7. Drain and return the potatoes to the dry hot pot for 30 seconds to steam off surface water, then mash with the butter and the warmed cream. Season aggressively with salt.
8. Rest the meatloaf 10 minutes before slicing, or it will crumble. Cut thick slices and serve over the potatoes.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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