Chef Bob: Turkey Meat Loaf With Mashed Potatoes

Turkey Meat Loaf With Mashed Potatoes with Roasted Garlic jus **



Tired of the same old meatloaf on Thursdays?  Craving something different?  Then this mat be the answer for you.  Still meatloaf, but with a twist.  Ground turkey, herbs and spices all combine with the Roasted Garlic AuJus to creat a balanced, multi layerd eating experiance you have to try to believe.  Mashed potatos with a zip from buttermilk, the meat with a touch of heat combine to wisk you to another plain of existence.  Enjoy My Friends.  Stay Hungry.

Serves 6

Hands-On Time: 45m

Total Time: 1hr 55m


  • 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
  • ½ tsp.  thyme
  • 2 large      eggs
  • Kosher      salt and black pepper
  • 4      pounds potatoes, quartered and peeled
  • Approximately      1 cup buttermilk (you may need more)
  • Softened      butter
  • 1      tablespoon extra-virgin olive oil


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 Au jus


2 large head of garlic cut in half

Salt 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


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.