Turkey Meatloaf with Crushed Ranch Potatoes

Instructions

1. 1

   Heat the oven

   Heat the oven to 350°F. Lightly coat a 9-by-13-inch baking dish with extra-virgin olive oil.

2. 2

   Cook the meatloaf vegetables

   Very finely dice the yellow onion and carrot. Heat a large skillet over medium heat, add enough olive oil to coat the bottom, and warm for 1 minute. Add the onion, carrot, and ½ teaspoon minced garlic. Season with a pinch each of kosher salt and black pepper. Cook, stirring frequently, until the vegetables begin to brown, 7 to 10 minutes. Transfer to a large bowl and let cool until warm.

3. 3

   Prepare the parsley

   While the vegetables cool, mince the fresh parsley and measure ¼ cup. Reserve 2 tablespoons for the meatloaf and 2 tablespoons for the potatoes.

4. 4

   Shape the meatloaf

   Stir the panko breadcrumbs, chicken broth, tomato paste, Dijon mustard, 3 teaspoons Worcestershire sauce, 2 tablespoons parsley, 1 teaspoon salt, and ½ teaspoon pepper into the vegetables. Beat the egg directly into the mixture with a fork. Add the ground turkey and mix just until evenly combined. Shape into a 4-by-8-inch loaf in the prepared baking dish.

5. 5

   Glaze and bake

   Combine the ketchup, molasses, apple cider vinegar, hot sauce, and remaining 1 teaspoon Worcestershire sauce in a small bowl. Season with salt and pepper and brush over the meatloaf. Bake for about 30 to 35 minutes, until the center reaches 165°F; continue baking as needed to reach that temperature.

6. 6

   Cook the potatoes

   As soon as the meatloaf goes into the oven, place the yellow potatoes in a large saucepan and cover with cold salted water. Bring to a simmer and cook until fork-tender, about 20 minutes. While they simmer, finely mince the green onions and cut the butter into pieces. Drain the potatoes and return them to the empty pot. Cover and keep off the heat until the meatloaf is ready.

7. 7

   Rest the meatloaf and make the cream

   Remove the meatloaf from the oven and let rest for at least 5 minutes while you finish the potatoes. Transfer the warm potatoes to a large bowl. In the emptied saucepan, heat the heavy cream and remaining ½ teaspoon garlic just to a simmer, watching closely so it does not boil over. Remove from the heat and whisk in the butter until melted. Stir in the green onions, sour cream, and white vinegar. Season with salt and pepper.

8. 8

   Crush the potatoes

   Use a fork or potato masher to crush each potato once or twice, leaving rough chunks. Pour the garlic cream over the potatoes and add the reserved 2 tablespoons parsley. Taste and adjust the salt and pepper. Fold together gently with two broad strokes, leaving some pockets of cream unmixed.

9. 9

   Serve the meal

   Cut the rested meatloaf into 1-inch slices and serve hot with the crushed potatoes.