Baked Turkey & Vegetable Meatloaf with Mashed Potatoes

Preheat your 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, 1 large carrot, 1 medium zucchini, and 1 medium red bell pepper. Mince 3 cloves of garlic.

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced vegetables and minced garlic, and sauté for 5-7 minutes until softened but not browned. Set aside to cool slightly.

In a large bowl, combine 1.5 pounds of ground turkey, the cooled vegetable mixture, 1 beaten egg, 3/4 cup of gluten-free breadcrumbs, 2 tablespoons of tomato paste, 1 tablespoon of Worcestershire sauce, 1 teaspoon each of dried thyme and oregano, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.

Mix gently with your hands until just combined, being careful not to overmix (which can make the meatloaf tough).

Form the mixture into a loaf shape on the prepared baking sheet or press into the loaf pan.

In a small bowl, mix 1/4 cup of ketchup with 1 tablespoon of brown sugar. Spread this mixture over the top of the meatloaf.

Bake for 45-55 minutes, or until the internal temperature reaches 165°F (74°C).

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

Bring the potatoes to a boil, then reduce heat to medium and simmer for 15-20 minutes, or until the potatoes are fork-tender.

Drain the potatoes well and return them to the hot pot. Let them sit for 1-2 minutes to allow excess moisture to evaporate.

Add 2 tablespoons of olive oil, 1/2 cup of chicken broth, 1/2 teaspoon of garlic powder, and 1/2 teaspoon of salt to the potatoes.

Mash the potatoes until smooth and creamy. Adjust seasoning to taste.

Once the meatloaf is done, let it rest for 10 minutes before slicing.

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