Turkey Meatloaf Mashed Potatoes (Printer-Friendly)

Tender turkey loaf complemented by smooth, buttery mashed potatoes with fresh herbs.

# What You'll Need:

→ Turkey Meatloaf

01 - 1.5 lbs ground turkey
02 - 1 cup breadcrumbs (gluten-free if needed)
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced
05 - 2 large eggs
06 - 0.5 cup milk
07 - 0.25 cup ketchup
08 - 2 tbsp Worcestershire sauce
09 - 1 tsp dried thyme
10 - 1 tsp salt
11 - 0.5 tsp black pepper

→ Glaze

12 - 0.25 cup ketchup
13 - 2 tbsp brown sugar
14 - 1 tbsp Dijon mustard

→ Mashed Potatoes

15 - 2 lbs Yukon Gold potatoes, peeled and cubed
16 - 0.5 cup warmed milk
17 - 4 tbsp unsalted butter
18 - Salt, to taste
19 - Black pepper, to taste
20 - 2 tbsp chopped fresh chives (optional)

# How to Make It:

01 - Preheat oven to 375°F. Line a loaf pan with parchment paper or grease it lightly.
02 - In a large bowl, mix ground turkey, breadcrumbs, onion, garlic, eggs, milk, ketchup, Worcestershire sauce, thyme, salt, and pepper until just combined.
03 - Transfer mixture into the prepared pan and press gently to shape evenly.
04 - Whisk together ketchup, brown sugar, and Dijon mustard until smooth, then spread evenly over the meatloaf surface.
05 - Bake for 55 to 60 minutes or until internal temperature reaches 165°F. Allow to rest for 10 minutes before slicing.
06 - Place potatoes in a pot, cover with cold water, add a pinch of salt, and bring to a boil. Simmer for 15 to 18 minutes until tender.
07 - Drain potatoes and return to pot. Add warmed milk and butter, then mash until creamy. Season with salt and pepper.
08 - Slice meatloaf and plate alongside mashed potatoes. Garnish with chives if desired.

# Expert Advice:

01 -
  • Ground turkey keeps it lighter than beef, but the meatloaf stays incredibly moist and flavorful.
  • The tangy-sweet glaze caramelizes just right, making each slice taste a little special.
  • You'll have the whole dinner on the table in about 1.5 hours, making weeknight entertaining totally doable.
  • It reheats beautifully, so leftovers taste even better the next day.
02 -
  • Don't overmix the meatloaf—I learned this the hard way when I kneaded mine like bread dough and ended up with something dense and rubbery instead of tender.
  • Internal temperature matters more than time; ovens vary, and a meat thermometer takes the guesswork out of doneness.
  • Letting the meatloaf rest before slicing isn't just fancy—it keeps the slices intact and juicy instead of crumbly.
  • Warming your milk before adding it to potatoes prevents them from cooling down and becoming gluey.
03 -
  • Double the meatloaf recipe and freeze the second one unbaked; when you need dinner, just pop it in the oven and add 10 to 15 minutes to the baking time.
  • Leftovers make incredible sandwiches the next day—slice cold meatloaf, warm it gently in a skillet, and pile it onto bread with mayo and a pickle.
  • If you want to sneak vegetables into the meatloaf, grate a carrot or pulse spinach finely and add it to the mixture—it adds moisture and no one will notice.

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