Classic Turkey Meatloaf with Ketchup Glaze, Mashed Potatoes, and Green Beans

Steps

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Classic Turkey Meatloaf with Ketchup Glaze

1. Preheat the oven to 375°F and line a rimmed baking sheet with foil or lightly grease a 9×5-inch loaf pan. 10 min
2. Finely dice the yellow onion, mince the 3 garlic cloves, and finely chop the 2 tablespoons of flat-leaf parsley. 5 min
3. In a large bowl, combine ½ cup plain breadcrumbs with ¼ cup whole milk and let soak for 2 minutes until absorbed. 3 min
4. Add 1 tablespoon Worcestershire sauce, 1 teaspoon Dijon mustard, and ½ teaspoon dried thyme to the breadcrumb mixture and stir to combine. 2 min
5. Add the 1½ lb ground turkey, diced onion, minced garlic, 1 lightly beaten egg, 2 tablespoons ketchup, 1 teaspoon kosher salt, ½ teaspoon black pepper, and chopped parsley to the bowl; mix gently with your hands just until combined — do not overwork. 4 min
6. In a small bowl, stir together the remaining 6 tablespoons ketchup, 1 tablespoon brown sugar, and 1 teaspoon apple cider vinegar to make the glaze. 2 min
7. Shape the turkey mixture into a 9×4-inch loaf on the prepared baking sheet (or press into the loaf pan), then spread half the glaze evenly over the top and sides. 3 min
8. Bake for 45 minutes, then spread the remaining glaze over the top and bake for another 10–15 minutes until an instant-read thermometer inserted in the center reads 165°F. 57 min
9. Let the meatloaf rest on the pan for 10 minutes before slicing and serving. 10 min

Creamy Mashed Potatoesbase

1. Peel the 2 lb russet potatoes and cut them into 1½-inch chunks. 6 min
2. Place the potato chunks in a large pot, cover with cold water by 1 inch, and add ½ teaspoon of the kosher salt; bring to a boil over high heat. 10 min
3. Reduce heat to medium and boil the potatoes for 15–18 minutes until completely tender when pierced with a fork. 17 min
4. While the potatoes boil, warm ½ cup whole milk and 4 tablespoons unsalted butter together in a small saucepan over low heat until the butter melts; keep warm. 5 min
5. Drain the potatoes thoroughly, return them to the hot pot, and let them steam-dry off the heat for 2 minutes. 3 min
6. Mash the potatoes with a potato masher or ricer, then stir in the warm butter-milk mixture, remaining ½ teaspoon kosher salt, and ¼ teaspoon black pepper until smooth and creamy. 4 min

Crisp-Tender Green Beansside

1. Trim the stem ends from 1 lb fresh green beans and thinly slice the 2 garlic cloves. 5 min
2. Bring a large pot of salted water to a boil, add the green beans, and blanch for 3–4 minutes until bright green and crisp-tender. 5 min
3. Drain the beans and transfer them to a bowl of ice water for 2 minutes to stop cooking, then drain again and pat dry. 3 min
4. Timing-sensitive step. Heat 1 tablespoon olive oil in a large skillet over medium-high heat, add the sliced garlic, and sauté for 30–45 seconds until fragrant and just golden. 2 min
5. Timing-sensitive step. Add the green beans to the skillet, season with ½ teaspoon kosher salt and ¼ teaspoon black pepper, and toss to coat and heat through for 2 minutes. 2 min
6. Remove from heat, squeeze 1 teaspoon fresh lemon juice over the beans, toss once more, and serve immediately.