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Turkey Meatloaf

Turkey Meatloaf with Mashed Potatoes and Creamy Gravy

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Recipe Details


If you’re nostalgic for Thanksgiving already, fret not! This dish is a who’s-who reunion of all the notable stars: tender turkey, creamy mashed potatoes, and rich gravy. Here, meatloaf is updated with turkey instead of beef and baked until the meat is moist and tender. Potatoes are combined with milk and butter, mashed until smooth, and served with a flavor-packed onion gravy. We love when dinner is warm, homey, and elegant all at once.


    Quick facts

    Serving size
    Prep & cook time
    Cooking Skill
    By Chef Michelle

    By Chef Michelle

    Nutritional info

    Ingredients & Equipment

    What we send

    • Yukon Gold potatoes
      1 pound
      Yukon Gold potatoes
    • yellow onions
      yellow onions
    • Rosemary Fresh
      1 sprig
      Rosemary Fresh
    • Sage Fresh
      1 sprig
      Sage Fresh
    • Thyme Fresh
      1 sprig
      Thyme Fresh
    • ground turkey
      12 ounces
      ground turkey
    • Worcestershire sauce
      3 tablespoons
      Worcestershire sauce
    • chicken stock
      8 ounces
      chicken stock
    • tomato paste
      1 teaspoon
      tomato paste
    • panko breadcrumbs
      1/2 cup
      panko breadcrumbs
    • ketchup
      1/4 cup
    • milk
      1/2 cup
    • butter
      2 packets
    • flour
      1 tablespoon

    What You’ll Need

    • 10" medium pan
    • aluminum foil
    • baking sheet
    • 8" medium pot with lid
    • potato masher (optional)

    Cooking Steps

    1. Prepare Ingredients

      Prepare Ingredients

      Preheat oven to 400[degrees]F. Peel potatoes and cut into ½-inch dice. Peel onions, halve, and thinly slice 1; cut other into small dice. Finely chop rosemary, sage, and thyme leaves, discarding stems. Pat turkey dry with paper towel.
    2. Cook Onion

      Cook Onion

      Heat 1 tablespoon olive oil in a medium pan over medium-high heat. When oil is shimmering, add diced onion, rosemary, sage, and thyme and cook until softened, 3-4 minutes. Add 2 tablespoons Worcestershire sauce, 2 tablespoons chicken stock, and tomato paste and cook, stirring, until completely reduced, 1-2 minutes more. Transfer to a plate and set aside to cool for 1-2 minutes.
    3. Bake Meatloaves

      Bake Meatloaves

      In a large bowl, stir together breadcrumbs, turkey, onion mixture, 1 egg, and ½ teaspoon kosher salt. Using your hands, mix well. Divide mixture evenly and form into 2 loaves, about 2 x 5 inches each. Place on a foil-lined baking sheet and spread ketchup on tops, dividing evenly. Transfer to oven and bake until browned on outside and cooked through, 15-20 minutes.
    4. Make Mashed Potatoes

      Make Mashed Potatoes

      While meatloaves bake, place potatoes in a medium pot, cover with cold water, and add a generous pinch salt. Bring to a boil over high heat and cook until tender when pierced with a knife tip, about 8 minutes. Drain and return to pot, off heat. Add milk and butter. Using a large fork or potato masher, mash until smooth. Taste and add salt and pepper as needed. Cover to keep warm and set aside.
    5. Make Onion Gravy

      Make Onion Gravy

      Wipe pan from onion clean and add 1 tablespoon olive oil over medium-high heat. When oil is shimmering, add sliced onion and cook until very soft, 4-5 minutes. Whisk in flour, remaining Worcestershire sauce, and remaining chicken stock until no lumps remain. Increase heat to high and bring to a boil, then reduce to medium high and simmer until reduced by ½, 5-7 minutes. Taste and add salt and pepper as needed.
    6. Plate Meatloaves

      Plate Meatloaves

      Cut meatloaves into thick, hearty slices and serve with heaps of mashed potatoes alongside. Spoon over onion gravy and say hey to your Thanksgiving redux.

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