Meatloaf with Garden Vegetable Herb Mashed Potatoes

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I LOVE Meatloaf and am always looking for new ways to improve my recipe!  This meatloaf recipe is a combination of several that I have made my own.  It's REALLY yummy and has a bit of a different spin on it than the traditional meatloaf.  The secret to keeping it moist is soaking the bread crumbs in buttermilk!  I had some garden vegetable cream cheese in the fridge, so I decided to mix it with my mashed potatoes and oh boy were these potatoes a hit!  I also served a vegetable medley of broccoli, cauliflower and carrots!  The perfect family meal for a winter weekend night!  


Meatloaf

• 2 lbs ground turkey (you could also use lean ground beef)
• 1 cup seasoned bread crumbs (I make mine from old bread and add minced onion, dill, italian herbs, and granulated garlic and keep them in the freezer for whenever I need them!)
• 1/2 cup buttermilk
• 1 cup pureed carrots (or you can use squash or sweet potato)
• 1 envelope dry onion soup mix (be sure to get one that does not contain MSG or HFCS)
• 2 cups homemade or store bought tomato based pasta sauce, divided (I used homemade tonight, but normally if I buy it I use Newman's Own)
• 1/8 cup worcestershire sauce
• 2 large eggs
• 1 cup parmesan cheese (if desired)

Preheat oven to 375 degrees.  In a large bowl, soak the breadcrumbs in the buttermilk for 10 minutes.  Add the rest of the ingredients, except the parmesan cheese and only add HALF of the pasta sauce.  Mix well - I mix it with my hands because I find that gives the best results.  Form the meat mixture into a large loaf in a 13X9 baking dish that has been sprayed generously with cooking spray.  Pour the rest of the pasta sauce over the loaf and spread evenly.  Bake 1 hour or until internal temperature of the meatloaf reaches 165 degrees (160 for beef).  You can also check it for doneness by cutting into it and making sure the middle is no longer pink, but this is best avoided if you can.  During the last 10 minutes of cooking, sprinkle with parmesan if using.  Let meatloaf stand approximately 10 minutes before cutting into it and serving.  

Garden Vegetable Herb Mashed Potatoes

• 6 large russet potatoes, peeled and cut into large cubes
• enough chicken stock to cover the potatoes in a large stock pot, about 6 cups
• 6 oz. garden vegetable cream cheese
• 1 clove garlic, minced
• 1 tbsp. sour cream
• 1 tbsp. herbes de provence (or dried thyme)
• 1/4 cup parmesan cheese (if desired)

Boil the potatoes in the stock until the potatoes are soft.  Drain.  Mash the potatoes with the rest of the ingredients until smooth (if you have a potato ricer this is the best way to do this).  

Meatloaf makes great leftovers!  Be sure to check out some of my ideas for leftover meatloaf by clicking on the leftovers tab in the sidebar!