Turkey Meat Loaf With Mashed Potatoes with Roasted Garlic jus **
Total Time: 1hr 55m
Ingredients
- 1 1/2 pounds lean ground turkey 1 onion, chopped
1 bunch spinach, thick stems removed and leaves chopped (about 4 cups)
1 cup fresh flat-leaf parsley, chopped 1/2 cup Japanese Panko bread crumbs (or old fashioned oat meal if you prefer)
2 tablespoons Dijon mustard
¼ to ½ tsp. red pepper flakes or to taste
2 large eggs
Kosher salt and black pepper
- 4 pounds potatoes, quartered and peeled
Softened butter
Directions
1. Heat oven to 400° F. In a bowl, combine the turkey, onion, spinach, parsley, bread crumbs, mustard, egg white, and ½ teaspoon each salt and pepper. 2. Transfer the mixture to a baking sheet and form it into a 10-inch loaf. Bake until cooked through, 45 to 50 minutes. (180 degrees on an instant read thermometer.)
3. Meanwhile, place the potatoes in a large pot of enough water to cover and bring to a boil. Reduce heat and simmer until tender. Drain the potatoes and return them to the pot. Mash with the buttermilk, butter, ½ teaspoon salt, and ¼ teaspoon pepper or to taste.
4. Serve the meat loaf with the potatoes and Veg of your choice, and Roasted Garlic Au Jus (below)
** Roasted Garlic jus
Ingredients
2 large head of garlic cut in halfSalt and pepper to taste
1 tablespoon olive oil
1 small shallot or half of a small onion minced
2 ½ cups of vegetable stock
2 sprigs of fresh rosemary (1/2 teaspoons of dried)
1 tablespoon of chilled butter
Directions
1. Preheat the oven to 350 degrees; add the chopped garlic heads to an ovenproof baking dish. Season with salt and pepper and olive oil. Cover with foil and bake in the oven for an hour. Remove from the oven and allow to cool. Squeeze the garlic from the cut bulb and set aside.2. Heat a medium nonstick cooking pan; add the oil and sauté the shallots until translucent.
3. Add the vegetable broth, fresh rosemary and the roasted garlic and simmer for 15 minutes. Add the butter right before serving to add body and tighten up the jus.
