Sun-dried Tomato and Basil Turkey Meatloaf with Garlic Herb Mashed Potato Frosting
There is nothing better than a plate of homemade comfort food and meatloaf with potatoes is just that! This is a spin-off of the retro igloo meatloaf from the 70s. Making the change from traditional ground beef to a ground turkey helps lower the saturated fats that beef has but this recipe can be made with any kind of ground meat. The switch of sun-dried tomatoes adds in vitamins and antitoxins plus is healthier and better for you than the classic ketchup found on most meatloaves. Meatloaf can be found in different shapes and how you do yours is up to you! You can make a loaf or change it up and do individual servings using a muffin pan. Time will be about 1 hr for a full loaf, about 45 mins for mini loaves, and about 30 mins for a muffin pan depending how thick you make them. This also applies to how you choose to frost your meatloaf, depending on the style you're going for there are a few ways to frost them - use a piping bag, a knife, or even a scoop on top - this is up to you, have fun with it!  
Servings: 12 yield(s)
Prep Time: 15 mins
Cook Time: 60 mins
Total Time: 75 mins
Ingredients
    Meatloaf
  • 1/3 cup fine diced onions (any variety will work)
  • 2-3 tbsp minced garlic (I love garlic so adjust this to your own preference)
  • 1/2 cup sun dried tomatoes (cut into slivers)
  • 1/4 cup basil (cut into chiffonade)
  • 2 eggs (slightly beaten)
  • 1/3 cup breadcrumbs
  • 1/2 cup cheese (Optional! any kind works)
  • 1 tsp salt
  • 1 tsp pepper
    • Mashed Potatos
  • 3 lb potatos (any variety will work)
  • 1/2 stick butter (cut into chunks)
  • 1/4 cup heavy cream
  • 5 cloves of garlic
  • 5 cup stock (any flavor)
  • 1/4 cup parsley (chopped)
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • salt/pepper (to taste preference )
Instructions
    Meatloaf
  1. Mix together all the ingredients without over mixing If using a leaner meat like turkey add in 1 tbsp Oil or the cheese option to keep them from drying out.
  2. Press into your baking container - muffin pan, mini tin pans, bread pan, ect. Be sure to not leave any holes or crevices to keep them from falling apart.
  3. Bake at 350 uncovered Time will be about 1 hr for a full loaf, about 45 mins for mini loaves and about 30 mins for a Muffin pan depending how thick you make them.
  4. Once your meatloaf temps to 165 pull from the oven
    5. Mashed Potato Frosting
  5. Wash your potatoes. To Peel or Not to Peel - this is your choice! With the peel gives it a nice rustic look while no peel gives it a more refined look.
  6. Cut your potatoes into chunks - this helps them cook faster and more evenly. Place in your stock pot
  7. Add in your Stock - Enough to fully cover the potatoes
  8. Add in the Garlic Cloves and Salt it. Turn to high heat
  9. Boil until a fork can pierce them.
  10. Drain but save aside a Cup of the Cooking Liquid
  11. Using either your Potato Masher or my favorite the Kitchen Aid Mixer start by mashing down the cooked Potatoes and Garlic
  12. Slowly add in your butter chunks and cream cheese Once those have been mixed slowly add in the heavy cream
  13. Next slowly add some of the cooking liquid until you reach the consistency you want - remember this will be used as a frosting so keep the consistency thick enough to hold up
  14. Finally add in your seasoning and herbs
    15. Assembly Time
  15. Depending on the style your going for there are a few ways to frost them - Use a piping bag, a knife or even a scoop on top
  16. To finish off the look sprinkle some minced parsley or basil over the top for garnish or finish with a sun dried tomato.
Recipe Notes

1 serving - 20g Carbs, 16g Fat, 21g Protein