Anticiplate

This meatloaf is dedicated to my best friend, Drew. She also happens to be the wife of my husband’s best friend. Are you still with me? 

 

Best friend is actually an understatement. Drew is more like my long lost sibling. Someone who I believe I was destined to be friends with. My children will only know her as Aunt Drewey. 

 

She introduced this meatloaf to me on the wildest Valentine’s Day I have ever had. 2008. We drank too much wine. We shaped our meatloaf into a heart.

 

Drew, as promised, here is your meatloaf. 

 

Serves 4 

Prep time: 10 minutes

Cook time: 35 minutes

*Adapted from Ina Garten

 

1 yellow onion, diced

1 tsp. olive oil

3/4 tsp. salt

1/4 tsp. ground pepper

2 sprigs thyme, stripped

1 1/2 tbsp. Worcestershire Sauce

1/2 c. chicken stock

1/2 tsp. tomato paste

1 1/2 lb. ground turkey breast

1/2 c. dried bread crumbs

1 large egg, beaten

1/4 c. ketchup

 

1 lb. red skinned potatoes, washed and left whole

1 tbsp. olive oil

1 tbsp. salted butter

1 tsp. fresh thyme, chopped

1 tsp. fresh parsley, chopped

Chives, cut with kitchen shears (about 1 inch)

Kosher salt and cracked black pepper

 

Preheat oven to 350 degrees. In a large skillet, heat the olive oil over medium heat. Cook the onions, thyme, salt and pepper for 10 minutes, or until onions are translucent. Do not let the onions get brown. Add in the stock, worcestershire, and tomato paste. Let the mixture cool. 

 

When mixture has cooled, combine the turkey, bread crumbs, egg, and onion mixture. Mix with your hands until JUST combined. Form into a rectangle loaf on an un-greased cookie sheet. Top with ketchup and all over spread evenly. Bake for 35-40 minutes until the internal temperature is 155 degrees. 

 

Meanwhile, fill a large pot with cold water. Add in potatoes. Bring to a boil. Once boiling, turn heat down and let potatoes simmer for 25 minutes or until fork tender. Drain and put back in hot pot. With a fork, gently smash the potatoes so that they are light and fluffy. Add in the oil, butter, herbs, salt, and pepper. Season to taste. 

 

To serve, place the potatoes on the bottom of a plate. Top with the sliced meatloaf. 

 

*This is great for meatloaf sandwiches the next day. Drew adds whatever leftover vegetables or herbs she has in her fridge into the meatloaf too.