Italian Turkey Meatloaf with Parmesan Rosemary Smashed Potatoes

• Meat

  • 1 lb Ground turkey, lean

• Produce

  • 1/2 tsp Basil, dried
  • 10 Fingerling or baby potatoes
  • 1/4 cup Flat-leaf parsley
  • 3/4 tsp Garlic powder
  • 2 tsp Rosemary, Fresh
  • 1/2 Yellow onion

• Refrigerated

  • 1 Egg

• Condiments

  • 1 tbsp Balsamic vinegar
  • 1 cup Marinara sauce
  • 1 tsp Worcestershire

• Baking & Spices

  • 1 Black pepper
  • 1/2 tsp Italian seasoning
  • 1/2 tsp Kosher salt
  • 1/4 tsp Red pepper flakes

• Oils & Vinegars

  • 1 Olive oil

• Bread & Baked Goods

  • 1/4 cup Panko breadcrumbs

• Dairy

  • 1/2 cup Parmesan

Found on reciperunner.com

Description

Ingredients

• 1 pound lean ground turkey
• 1 cup marinara sauce, divided (I use this recipe )
• 1/4 cup panko breadcrumbs, use gluten-free breadcrumbs to make the meatloaf gluten-free
• 1/3 cup shredded parmesan cheese
• 1/2 of a yellow onion, finely chopped
• 1/4 cup chopped flat leaf parsley
• 3/4 teaspoon garlic powder
• 1/2 teaspoon Italian seasoning
• 1/2 teaspoon dried basil
• 1/4 teaspoon red pepper flakes (optional)
• 1/2 teaspoon kosher salt
• Black pepper to taste
• 1 egg
• 1 tablespoon balsamic vinegar
• 1 teaspoon worcestershire
• 10-12 fingerling or baby potatoes, scrubbed clean
• Olive oil, kosher salt and freshly ground black pepper to taste
• 1/4 cup shredded parmesan cheese
• 2 teaspoons chopped fresh rosemary

Directions

• Preheat oven to 350 degrees.
• Line a baking sheet with parchment paper.
• In a large bowl whisk together 1/2 cup of marinara sauce along with the remaining ingredients.
• Using your hands lightly work the ground turkey into the marinara mixture until incorporated.
• Dump the meatloaf mixture onto the baking sheet and form into a loaf, approximately 8x4 inches.
• Spread the remaining 1/2 cup of marinara sauce over the top of the meatloaf and place it on the middle rack of the oven to bake.
• Bake for approximately 45-50 minutes or until a meat thermometer reads 160 degrees.
• Top the meatloaf with more shredded parmesan cheese approximately 10 minutes before it is finished baking if desired.
• Let the meatloaf rest for 10 minutes before cutting it.
• Place the potatoes in a large saucepan and fill it with just enough water to cover the potatoes.
• Salt the water then bring it to a boil.
• Once the water is boiling reduce the heat and simmer the potatoes for about 15-18 minutes or until they are fork tender.
• Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
• Once the potatoes are cooked drain them then place them on the prepared baking sheet.
• Use a potato masher or the bottom of a measuring cup to smash them until they are about 1/2 and inch thick.
• Drizzle the tops of the smashed potatoes with a little olive oil, kosher salt, pepper and chopped rosemary.
• Place them on the middle rack of the oven to bake for about 20 minutes.
• Remove from the oven and sprinkle the parmesan cheese on top of each potato then place back in the oven to bake for another 2-3 minutes or until the cheese is melted.
• Sprinkle with more salt if desired and serve hot with the meatloaf.