Turkey Meatloaf with Balsamic-Tomato Glaze and Buttery Smashed Potatoes

Steps

1. Step 1

   Heat the oven to 375°F. Line a rimmed baking sheet with parchment or foil.

   375°F

2. Step 2

   In a large bowl, stir together the panko and milk. Let sit 5 minutes, until the crumbs soften into a paste.

   5 min, hands-off

   • 1 cup panko breadcrumbs
   • 1/2 cup whole milk
3. Step 3

   Grate the onion on the large holes of a box grater straight into the bowl, juice and all. Add the garlic, Parmesan, eggs, parsley, Worcestershire, salt, pepper and thyme, and stir until evenly combined.

   5 min

   • 1 yellow onion
   • 2 cloves garlic
   • 1/2 cup grated Parmesan
   • 2 eggs
   • 2 tbsp chopped fresh parsley
   • 1 tbsp Worcestershire sauce
   • 1 1/4 tsp kosher salt
   • 1/2 tsp black pepper
   • 1/2 tsp dried thyme
4. Step 4

   Add the ground turkey and mix with your hands just until no dry patches remain. Don't knead it — overworking makes the loaf dense.

   2 min

   • 2 lb ground turkey (93% lean)
5. Step 5

   Turn the mixture onto the lined sheet and pat it into a free-form loaf about 9 inches long, 5 inches wide and 2 inches tall, with slightly sloped sides and a smooth top.

   5 min

6. Step 6

   Whisk the ketchup, balsamic vinegar, brown sugar and Dijon together in a small bowl. Brush about half over the loaf.

   3 min

   • 1/2 cup ketchup
   • 3 tbsp balsamic vinegar
   • 1 tbsp brown sugar
   • 1 tsp Dijon mustard
7. Step 7

   Bake for 35 minutes, then brush on the remaining glaze and bake 15 to 20 minutes more, until the glaze is glossy and set and the center reads 165°F on an instant-read thermometer.

   55 min, hands-off · 375°F

8. Step 8

   While the meatloaf bakes, put the potatoes in a large pot, cover with cold water by an inch and add a generous spoonful of salt. Bring to a boil and cook 18 to 22 minutes, until a knife slides in with no resistance. Drain and return them to the hot, empty pot.

   25 min

   • 2 lb baby Yukon Gold or red potatoes
   • salt
9. Step 9

   Add the butter and warm milk to the potatoes and smash with a potato masher or sturdy fork, leaving plenty of lumps and some skin intact. Stir in the chives and season well with salt and pepper. Cover to keep warm.

   5 min

   • 4 tbsp unsalted butter
   • 1/3 cup whole milk
   • 2 tbsp chopped fresh chives
   • black pepper
10. Step 10

    Let the meatloaf rest on the sheet for 10 minutes before slicing thickly. Serve with the smashed potatoes.

    10 min, hands-off

Where it’s from

Written by AI from an idea

Version 1, saved Oct 4, 2026