• Prep Time: 20 minutes
  • Cooking Time: 50 minutes
  • Serves: 8

Italian Turkey Meatloaf with Parmesan Rosemary Smashed Potatoes

  • Recipe Submitted by on

 Ingredients List

  • Italian Turkey Meatloaf
  • 1 pound lean ground turkey
  • 1 cup marinara sauce, divided (I use this recipe )
  • 1/4 cup panko breadcrumbs, use gluten-free breadcrumbs to make the meatloaf gluten-free
  • 1/3 cup shredded parmesan cheese
  • 1/2 of a yellow onion, finely chopped
  • 1/4 cup chopped flat leaf parsley
  • 3/4 teaspoon garlic powder
  • 1/2 teaspoon Italian seasoning
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/2 teaspoon kosher salt
  • Black pepper to taste
  • 1 egg
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon worcestershire
  • Parmesan Rosemary Smashed Potatoes
  • 10-12 fingerling or baby potatoes, scrubbed clean
  • Olive oil, kosher salt and freshly ground black pepper to taste
  • 1/4 cup shredded parmesan cheese
  • 2 teaspoons chopped fresh rosemary


Preheat oven to 350 degrees.
Line a baking sheet with parchment paper.
In a large bowl whisk together 1/2 cup of marinara sauce along with the remaining ingredients.
Using your hands lightly work the ground turkey into the marinara mixture until incorporated.
Dump the meatloaf mixture onto the baking sheet and form into a loaf, approximately 8x4 inches.
Spread the remaining 1/2 cup of marinara sauce over the top of the meatloaf and place it on the middle rack of the oven to bake.
Bake for approximately 45-50 minutes or until a meat thermometer reads 160 degrees.
Top the meatloaf with more shredded parmesan cheese approximately 10 minutes before it is finished baking if desired.
Let the meatloaf rest for 10 minutes before cutting it.
Parmesan Rosemary Smashed Potatoes
Place the potatoes in a large saucepan and fill it with just enough water to cover the potatoes.
Salt the water then bring it to a boil.
Once the water is boiling reduce the heat and simmer the potatoes for about 15-18 minutes or until they are fork tender.
Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
Once the potatoes are cooked drain them then place them on the prepared baking sheet.
Use a potato masher or the bottom of a measuring cup to smash them until they are about 1/2 and inch thick.
Drizzle the tops of the smashed potatoes with a little olive oil, kosher salt, pepper and chopped rosemary.
Place them on the middle rack of the oven to bake for about 20 minutes.
Remove from the oven and sprinkle the parmesan cheese on top of each potato then place back in the oven to bake for another 2-3 minutes or until the cheese is melted.
Sprinkle with more salt if desired and serve hot with the meatloaf.

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