Wednesday, May 23, 2012

Turkey meatloaf with sour cream mashed potatoes

I've been wanting to make a meatloaf for some time now. I always knew I would make one using ground turkey, because let's face it, ground turkey is awesome :) So I set out to make a traditional, homestyle meatloaf and ending up creating a delicious and easy meatloaf, alongside the best tasting mashed potatoes I've ever made. As much as I love this meatloaf, the mashed potatoes that complement them have to be the greatest of any side dish I've ever tried! This is definitely one of my go-to recipes from now on and I can't wait to make it for guests, both the meatloaf and mashed potatoes, in case that wasn't made clear. Hope this becomes your go-to recipe as well!

Turkey meatloaf with sour cream mashed potatoes:

For the meatloaf:
  • 2 Ibs ground turkey
  • 1 onion, diced
  • 2 Tbs minced garlic
  • 1/3 cup of chicken stock
  • 1 egg
  • 1/4 cup of Italian style bread crumbs
  • 1 Tbs garlic powder
  • 1/2 Tbs onion powder
  • 1 Tbs Worcestershire sauce
  • 1 1/2 tsp crushed red pepper
  • 2 Tbs apple cider vinegar
  • 2 Tbs olive oil
  • salt and pepper to your liking
  • ketchup (for topping)
Preheat your oven to 350 degrees. In a medium sized saute pan over medium heat, heat the olive oil. Once the olive oil has heated, add your onion and cook for two minutes using a spatula to cook them evenly. Add the minced garlic and crushed red pepper and cook a few minutes longer. Add the apple cider vinegar and wait for it to cook out, about five minutes. Stir in the Worcestershire sauce and chicken stock, cook a few more minutes, then take the pan off the heat and let cool. Once the mixture has cooled, add it to a large mixing bowl, along with the egg and breadcrumbs. Stir together well. Fold in the turkey until evenly coated. Form the meat mixture into a rectangular shape. Top it with ketchup evenly and place it in a baking dish to cook for 60-70 minutes or until thoroughly cooked in the center. Serve alongside homemade mashed potatoes. Enjoy!!

For the sour cream mashed potatoes:
  • 6 large golden, red skinned Idaho potatoes, scrubbed, peeled, and cubed
  • 1/4 cup of sour cream
  • 2 Tbs butter
  • salt and pepper to taste
  • 1/3 cup of Colby jack cheese
In a large stockpot filled with water, boil the peeled potatoes until soft. Once the potatoes fall apart with a fork, they are ready to mash. Drain the potatoes and add them to a large mixing bowl, along with the sour cream, salt and pepper to taste, and butter. Mix until potatoes are smooth and creamy to your liking. Mix in the cheese. Add more cheese and sour cream if you desire. Mix until all ingredients are fully incorporated. Enjoy!

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