This meatloaf relies on a generous amount of shredded sweet potato to add moisture, texture and color to the ground turkey. Fresh sage and a maple-mustard glaze give it a Thanksgiving vibe. While the oven is on, place a plate of Brussels sprouts or broccoli on the lower rack for another side dish.
Serve with noodles, mash or roasted potatoes or a green salad.
Storage: Refrigerate for up to 4 days.
Ingredients
Servings: 4–6 (makes a 9 x 5 inch loaf)
Directions
Active: 35 minutes
|Total: 1 hour 15 minutes
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Step 1
Place a rack in the middle of the oven and preheat to 375 degrees. Grease a 9×5-inch loaf pan with 1 tablespoon oil.
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2nd step
In a medium skillet over medium-high heat, heat the remaining 2 tablespoons oil until shimmering. Add the onion, garlic, and sage and cook, stirring occasionally, until the onion begins to soften and the mixture is fragrant (your kitchen will smell like Thanksgiving). Remove from heat and let cool for at least 5 minutes.
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Step 3
In a large bowl, combine sweet potato, breadcrumbs, parsley, egg, salt and pepper. Add the onion mixture and mix well. Add the turkey and mix gently until just combined (too much ground meat can make it tough).
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Step 4
Transfer the mixture to the prepared pan and smooth the top – this will ensure the meatloaf cooks evenly. In a small bowl, mix mustard, maple syrup and tomato paste until well blended. Spread the mixture evenly over the meatloaf.
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Step 5
Bake for about 55 minutes, or until the meatloaf is golden brown, firm to the touch, and an instant-read thermometer inserted in the center reads at least 165 degrees. Let the meatloaf cool in the pan for at least 10 minutes before removing, slicing and serving.
Replacements
If you can’t eat gluten >> use gluten-free breadcrumbs.
If you can’t have egg >> skip the egg and breadcrumbs (if there is no egg, the breadcrumbs don’t need to absorb the extra moisture).
Don’t like turkey? >> Use ground chicken, pork or beef instead.
Vegetarian? >> Use plant-based ground meat.
