Balsamic Glazed Turkey Meatloaf with Garlic Mashed Potatoes

Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper or lightly grease a 9x5 inch loaf pan.

Finely dice 1 medium yellow onion and 1 medium red bell pepper. Mince 4 cloves of garlic and divide in half (half for meatloaf, half for potatoes).

Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the diced onion and bell pepper and sauté for 5-6 minutes until softened. Add half of the minced garlic and cook for another 1 minute until fragrant. Remove from heat and let cool slightly.

In a large bowl, combine 1.5 pounds ground turkey, the cooled vegetable mixture, 3/4 cup breadcrumbs, 1 large beaten egg, 1/4 cup milk, 1 tablespoon Worcestershire sauce, 1 teaspoon dried thyme, 1 teaspoon dried oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix gently with your hands until just combined, being careful not to overmix.

Shape the mixture into a loaf on the prepared baking sheet or transfer to the loaf pan, pressing gently to form an even shape.

In a small bowl, whisk together 1/3 cup balsamic vinegar, 3 tablespoons brown sugar, 2 tablespoons tomato paste, and 1 tablespoon Dijon mustard to make the glaze.

Brush about 1/3 of the glaze over the meatloaf, reserving the rest for later.

Bake the meatloaf for 40-45 minutes, brushing with additional glaze every 15 minutes.

While the meatloaf is baking, peel and cube 2 pounds of russet potatoes into 1-inch pieces. Place in a large pot and cover with cold water. Add 1/2 teaspoon salt.

Bring the potatoes to a boil over high heat, then reduce to medium-high and cook for 15-20 minutes until fork-tender.

Drain the potatoes thoroughly and return them to the hot pot. Let them sit for 1 minute to allow excess moisture to evaporate.

In a small saucepan, heat 4 tablespoons butter, 1/3 cup heavy cream, and the remaining minced garlic over medium-low heat until the butter is melted and the mixture is warm.

Mash the potatoes with a potato masher or ricer, then gradually add the warm cream mixture, stirring gently. Season with the remaining salt to taste.

Check that the meatloaf has reached an internal temperature of 165°F (74°C). If not, continue cooking until it reaches the safe temperature.

Let the meatloaf rest for 10 minutes before slicing.

Garnish the mashed potatoes with 2 tablespoons chopped fresh parsley and serve alongside slices of the balsamic glazed turkey meatloaf.