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Meatloaf with Mashed Potatoes and Black Pepper
Rocco Fuhrman

Classic Meatloaf with Creamy Mashed Potatoes

Enjoy a comforting meal with this classic lean ground turkey meatloaf, glazed with ketchup or BBQ sauce, served alongside creamy mashed potatoes featuring parmesan, asiago, and a hint of garlic.
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Prep Time 25 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 500
Ingredients Equipment Method Notes

Ingredients
  

Meatloaf
  • 2 teaspoons olive oil
  • 1 tablespoon minced garlic
  • 1/4 cup finely chopped carrots
  • 1 lb lean ground turkey
  • 1 cup quick cooking oats
  • 1/2 cup bbq sauce
  • 1/2 cup ketchup
  • 1 tablespoon finely chopped parsley
  • salt to taste
  • pepper to taste
  • 1/4 cup ketchup or BBQ sauce for outer coat
Mashed Potatoes
  • 4 baking potatoes
  • 2 tablespoons butter or margarine
  • 1 tablespoon minced garlic
  • 1/2 cup finely shredded parmesan cheese
  • 1/2 cup finely shredded asiago or other sharp cheese
  • salt to taste
  • pepper to taste
  • finely chopped parsley for garnish

Equipment

  • Sauté Pan
  • Large bowl
  • Baking sheet
  • Loaf pan
  • Pot
  • Masher
  • cooking spray

Method
 

Make the meatloaf
  1. Heat olive oil in a sauté pan and lightly sauté carrots until soft; then remove and set aside in a large bowl.
  2. In the same pan, sauté garlic until slightly soft and golden; reserve 1 tablespoon for mashed potatoes and add the rest to the bowl with carrots.
  3. To the large bowl, add ground turkey, oats, ketchup, BBQ sauce, parsley, salt, and pepper; mix thoroughly by hand.
  4. Form the mixture into a meatloaf log or place it into a loaf pan, ensuring the pan is coated with cooking spray if not non-stick.
  5. Bake uncovered at 350 degrees Fahrenheit for approximately 1 hour and 10 minutes, then let it rest for 5-10 minutes before slicing.
Make the mashed potatoes
  1. Cook baking potatoes in a pot of boiling water for about 15 minutes until slightly soft.
  2. Drain the water, return potatoes to the pot, then add milk, cheese, reserved sautéed garlic, salt, and pepper; mash to your desired consistency.
  3. Sprinkle with parsley and serve scoops alongside the meatloaf.

Notes

Allow the meatloaf to rest for 5-10 minutes after baking before slicing for optimal tenderness.