Turkey and Sweet Potato Meatloaf
This meatloaf relies on a generous amount of grated sweet potato to add moisture, texture and color to ground turkey. Fresh sage and a maple-mustard glaze give it a Thanksgiving vibe. While the oven is on, throw in a sheet pan of Brussels sprouts or broccoli on the lower rack for another side dish.
Serve with noodles, mashed or roasted potatoes, or a green salad.
Storage: Refrigerate for up to 4 days.
Ingredients
- 3 tablespoons olive oil, divided
- 1 small yellow onion (5 ounces), finely chopped
- 2 garlic cloves, minced or finely grated
- 6 large fresh sage leaves, minced
- 1 medium-large sweet potato (9 ounces), unpeeled, scrubbed and coarsely grated
- 1/3 cup plain breadcrumbs
- 1/3 cup finely chopped fresh flat-leaf parsley
- 1 large egg
- 1 teaspoon fine salt
- 1 teaspoon freshly ground black pepper
- 1 pound ground turkey, preferably dark meat
- 2 tablespoons Dijon mustard
- 2 tablespoons maple syrup
- 2 tablespoons tomato paste
Directions
Step 1
Position a rack in the middle of the oven and preheat to 375 degrees. Grease a 9-by-5-inch loaf pan with 1 tablespoon of oil.
Step 2
In a medium skillet over medium-high heat, heat the remaining 2 tablespoons of 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 the heat and let cool for at least 5 minutes.
Step 3
In a large bowl, combine the sweet potato, breadcrumbs, parsley, egg, salt and pepper. Add the onion mixture and thoroughly mix to combine. Add the turkey and gently mix until just combined (overworking ground meat can turn it tough).
Step 4
Transfer the mixture to the prepared pan and smooth out the top – this will ensure that the meatloaf bakes evenly. In a small bowl, stir together the mustard, maple syrup and tomato paste until combined. Spread the mixture evenly over the meatloaf.
Step 5
Bake for about 55 minutes, or until the meatloaf is golden brown, firm to the touch and an instant-read thermometer inserted into its center registers at least 165 degrees. Let the meatloaf cool in the pan for at least 10 minutes before unmolding, slicing and serving.
Substitutions
If you can’t have gluten >> use gluten-free breadcrumbs.
If you can’t have egg >> skip both the egg and the breadcrumbs (if there’s no egg, there’s no need for the breadcrumbs to absorb the extra moisture).
Dislike turkey? >> Use ground chicken, pork or beef instead.
Vegetarian? >> Use a plant-based ground meat.
